Hot Cross Bun
Hot cross buns are a popular and tasty yeasted pastry traditionally served before Easter.
Servings
12 buns
1 cup (240 ml) milk
4 teaspoons (20 mL) water
1 cake fresh yeast
3 cups (720 ml) all-purpose flour
⅓ cup (80 ml) granulated sugar
1 teaspoon (5 ml) salt
¼ teaspoon (1.25 ml) cinnamon
¼ teaspoon (1.25 ml) ground nutmeg
1 egg beaten
¼ cup (60 ml) melted butter
1 cup (240 ml) currants
2 tbsp plain flour
Vegetable oil
1 tbsp golden syrup
Heat milk and water to lukewarm.
Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well.
Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes.
10–15 minutes
Mix remaining flour, sugar, salt, cinnamon and nutmeg.
Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
1 hour
Turn onto a floured surface and knead again.
Preheat oven to 375°F (190°C).
Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown.
30 minutes
Mix together flour, vegetable oil and golden syrup.
Remove buns from tray and glaze.