Hot Cross Buns
(1)
1 hour 15 minutes
The classic Easter pastry, hot cross buns are easy and fun to make at home. This recipe includes a recipe for lemon sugar.
Gehma
4 people made this
Ingredients
Makes: 12 buns
- Buns
- 200ml milk
- 30g butter, diced
- 500g plain flour
- 1 packet dried active yeast
- 70g sugar
- 2 teaspoons lemon sugar (see footnote)
- 1 teaspoon ground cardamom
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup currants
- 1 egg, separated
- 1 tablespoon milk
- Icing
- 1/2 cup icing sugar
- 2 teaspoons milk
Directions
Preparation:15min ›
Cook:30min ›
Extra time:30min rising ›
Ready in:1hour15min
- Preheat oven to 100 degrees C. Line a baking tray with baking paper. Slightly warm the milk with the butter.
- In a mixing bowl, combine flour, yeast, sugar, lemon sugar, cardamom, nutmeg, cinnamon, salt and currants and mix well.
- Add the warm milk mixture, the egg white and half the yolk. Reserve the other half of the yolk in a cup.
- Knead the dough until smooth on a floured work surface. Roll into a sausage and cut into 12 pieces. Roll each pieces into a smooth ball. Place on the baking tray and with a good sharp knife cut a 1cm deep cross in the top of each. Mix remaining yolk with 1 tablespoon milk and brush the rolls with it.
- Place in the oven and let rise for 30 minutes, then turn to 200 degrees C and bake 25 minutes. Turn off the oven and let bake 5 minutes more.
- Cool buns on a wire rack. Combine the icing sugar with the milk and fill the crosses with the icing.
Lemon sugar
To make lemon sugar, combine the zest of 3 unsprayed lemons with 1 cup white sugar. Keeps in the fridge up to 4 weeks.
