Hot Cross Buns with Maple Glaze

    1 hour 45 minutes

    Easter for me is is all about warm, fragrant hot cross buns served straight from the oven with lashings of butter! I have added a maple syrup glaze to this recipe to make them just a little more decadent!

    5 people made this

    Makes: 24 buns

    • 2 (7g) sachets dried yeast
    • 1/3 cup (75g) caster sugar, divided
    • 1/2 cup (125ml) warm milk
    • 5 1/2 cups (825g) plain flour, divided
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground mixed spice
    • 75g butter, finely chopped
    • 1 cup sultanas
    • 1/3 cup mixed peel
    • 2 eggs, lightly beaten
    • 1/3 cup (80ml) water, approximately
    • Glaze
    • 2 tablespoons boiling water
    • 2 1/2 teaspoons powdered gelatine
    • 2 tablespoons maple syrup, warmed

    Preparation:25min  ›  Cook:20min  ›  Extra time:1hour proofing  ›  Ready in:1hour45min 

    1. Combine the yeast, 1/4 cup sugar and milk in a small bowl. Stand in a warm place for 10 minutes or until frothy.
    2. Combine 5 cups flour, cinnamon and mixed spice in a large bowl and rub in the butter. Stir in the sultanas and mixed peel. Make a well in the centre and stir in the yeast mixture and eggs until well combined. Cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size.
    3. Preheat oven to 220 degrees C. Grease two 30cm x 20cm baking trays.
    4. Knead dough on a floured surface for 5 minutes. Divide dough into 24 portions. Roll each portion into a ball. Place on prepared trays. Cover and stand in a warm place for 10 minutes.
    5. Combine remaining sugar and flour in a small bowl. Stir in enough water to form a thick, smooth paste. Pipe paste in a cross pattern on each bun. Bake for 20 minutes or until buns sound hollow when tapped on top.
    6. Make glaze

    7. Place boiling water in a small jug. Using a fork, beat in gelatine until completely dissolved. Stir in warm maple syrup. Turn hot buns onto a wire rack and brush with hot glaze.

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