Hot Cross Buns
Hot Cross Buns
Enjoy this typical South African meal traditionally eaten at Easter time! Pickle Fish and Hot cross buns which are filled with raisins and sultanas, slightly sweet, fluffy and soft and scented with warm spices like cinnamon, ginger, cardamom and mixed spice! It's also so delicious toasted with butter and jam for breakfast.
Ingredients Needed to Make Hot Cross Buns
Flour – You can use bread flour or cake flour in this recipe. Since this is an enriched dough, I like using bread flour to make sure they withstand all the fat and add-ins and I also find that the buns stays fresher and softer for longer but it is personal preference!
Milk – For thesoftest buns, use full cream milk. Yes, the recipe works with water, or low fatmilk, but full cream milk is best.
Sugar – The sugar here acts not only as a flavour enhancer, but feeds the yeast and tenderizes the dough. It also gives the buns their beautiful golden colour!
Yeast – This recipe calls for instant yeast – which does not have to be dissolved in the milk and proofed –however if you prefer using active dry yeast it will be fine.
Spices – I use ground cinnamon, mixed spice, cardamom and ginger.
Mixed Peel – For a delicious citrusy flavour!
Salt – Acts as a flavour enhancer and balances the sweetness.
Eggs – Provides flavour and enriches the dough.
Butter – For flavour and texture! Make sure your butter is softened, or it won’t mix into the dough.
Dried Fruit – You can use currants, sultanas or raisins!
Apricot Jam – For the glaze.
- Stand Mixer
- 4 + 1/4 Cups Bread Flour (Use the 1/4 cup of flour only if needed)
- 1 10 Gr Pkt Instant Yeast
- 1/3 Cup Castor Sugar
- 1 Tsp Salt
- 2 Tsps Ground Cinnamon
- 2 Tsps Ground Mixed Spice
- 1 Tsp Ground Cardamom
- 1 Tsp Ground Ginger
- 2 Tbles Mixed Peel
- 11/4 Cups Dried Fruit Mix (I used Raisins and Sultanas)
- 1/1/4 Cups Warm Milk
- 60 Gr Soft Butter
Paste for Crosses
- 1/3 Cup Flour
- 4-5 Tbles Water
Glaze
- 1 Tbles Apricot Jam
- 1 Tbles Water
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In the bowl of a stand mixer add in the flour, yeast, castor sugar, salt, and spices.
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On a low speed using the dough hook gently mix together until the ingredients are mixed through.
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Stir through the mixed peel and dried fruit mix.
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Make a well in the center and add the beaten egg.
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Stir the butter into the warm milk and add to the flour mixture a little bit at a time until the mixture comes together.
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Mix on a slow to medium speed for 4 to 5 minutes.
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If the dough seems very sticky add a tiny bit of extra the flour
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Let the dough knead at the low speed for about 8 -10 minutes.
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The dough is finished kneading when you can stretch a portion of the dough thin enough to see light come through without tearing.
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Place the dough in an oiled mixed bowl and cover with cling film and/or a tea towel and allow to proof for 1 to 1½ hours in a warm place.
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Deflate the risen dough and roll into a log. Divide the dough into 16 equal portions of about 80 grams each.
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Roll into a ball and place about 1 cm apart on a greased baking tray.
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Cover and leave in a warm place for about 30 mins or until the buns have risen.
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Preheat the oven to 180°C and start making the paste for the crosses.
Hot Cross Bun Paste
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Mix the flour with a bit of water at a time to make a thickish paste. (You may not need all the water).
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Spoon into a piping bag witha small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
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Bake for approx 20mins.
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Remove from the oven and brush with the glaze.
For the Glaze
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Mix the apricot jam with the water to create a glaze and as soon as the buns come out of the over brush the glaze over the warm buns.
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Allow to cool in the baking tray for 10 minutes before lifting out and cooling further on a wired rack.
Tips for making Hot Cross Buns
If you are not using instant yeast make sure your yeast is fresh. If it is not, it will not activate.
This is a very soft sticky dough so please do not be tempted to add anymore flour than is necessary as it will render the buns to be tough. I find using my stand mixer is definitely the easiest way to get a smooth elastic dough. Your dough is ready when the dough smooth and elastic.
Mixing this dough by hand is possible, however, the kneading time may take up to 20 minutes to reach the window pane consistency.
How Long do Hot Cross Buns Keep?
Homemade hot cross buns will last in an airtight container for up to 3 days or in the refrigerator for up to 1 week and in the freezer for up to 2-3 months. If freezing, wrap hot cross buns individually in plastic wrap so that you can thaw the portions that you require.
