Eat * Bake

Hot Cross Buns

Easter is just around the corner and while I do not celebrate this holiday, I do enjoy these delicious spicy buns, which personally I believe should be served throughout the year. These hot cross buns are a mix up of my recipe, my mothers recipe and Nigella's recipe. It takes a little bit of effort to make it just right, but once you've had a bite of these yummy goodies, you'll be coming back for more! 

Ingredients:

450g bread flour

1tsp salt

1 tsp ground cinnamon
1 tsp ground ginger

1/2 teaspoon grated nutmeg

50g sugar

50g butter

18g yeast & 1tsp sugar
Zest of 1 Orange
2 Cardamom pods
150ml Milk
150ml Water

50g mixed dry fruit

50g mixed peel

1 beaten egg (for egg wash)

Paste for Crosses

3 tbs plain flour
1/2 tbs caster sugar
2 tbs water

Final Glaze

50g sugar

2tbsp water

Method:

1. Heat the milk and add the orange zest and cardamom pods. Bring to boil and  then leave to cool until warm. Mix the warm water to it. Add yeast and sugar mix and leave it in a warm place for about 10 minutes or until frothy.
2. Sift the flour, salt, ginger, cinnamon, nutmeg and sugar into a warm mixing bowl. Rub in the butter. 

2. Make a well in the centre of the flour and pour in the yeast liquid mixture. Mix together with your hands until a thick dough is formed. Knead on a floured board for 10 minutes, then put in greased bowl and cover with a damp cloth. Leave in a warm place for 1 to 1 1/2 hours or until doubled in bulk.

3. Preheat the oven to 220C. Mix the mixed dried fruits and peel into the dough, then knead on a floured board for a further 5 minutes or until smooth and elastic. Roll the dough into a long piece the shape of a sausage and cut into pieces of equal size. Shape into 12 bun shapes with floured hands and place on greased baking sheets, leaving room for expansion. With a sharp knife, mark the tops of the buns with a cross. Cover and leave it in a warm place for 1/2 to 3/4 hour or until doubled in bulk.
4. Brush the buns with the egg wash and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross. 

5. Bake in hot oven (220C) for 15 to 20 minutes or until browned on top. Transfer to wire and leave to cool slightly before putting on the final glaze. 

6. To prepare the glaze, put the sugar and water in a small pan and dissolve the sugar over gentle heat. Bring to boil and boil rapidly for a few minutes until a syrup is formed. Brush the hot syrup over the buns and cool before serving. Enjoy!