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Easter Hot Cross Buns

2:15:00

Hot Cross Buns are a traditional baked treat, served during the Easter holiday period. A sweet dough is seasoned with a light mix of spices, mixed with dried fruit and baked to create the classic Hot Cross Buns that have been popular for decades - give it a go!

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Ingredients
- Serves 12 +
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2 teaspoon Dry Mixed Spice
7 gram Instant Dry Yeast
200 gram Dried Fruit Mix
1 pinch Salt
1 1/2 cup Warm Milk
2 teaspoon melted Apricot Jam
Directions HIDE IMAGES
STEP 1
Preheat the oven to 200 degrees C (400 degrees F).
STEP 2
Add the All-Purpose Flour (4 cup), Caster Sugar (1/3 cup), Dry Mixed Spice (2 teaspoon), Instant Dry Yeast (7 gram), Salt (1 pinch) and Dried Fruit Mix (200 gram) into a well and mix the ingredients all together until it's all combined.
STEP 3
Put the Milk (1 1/2 cup) into a jug. Add Butter (60 gram) and Egg (1) into the same jug and mix them together.
STEP 4
Add the mixture of warm milk, melted butter, and egg into the well and mix everything together. Turn it out onto a lightly floured surface and knead for about 10 minutes or until it's nice and smooth and not so sticky.
STEP 5
Place the kneaded dough into a clean, dry bowl and cover it with a clean towel. Put it in a warm spot for about an hour or until the dough is doubled in size.
STEP 6
Take the dough out of the bowl and put it on a lightly floured surface and give it a quick knead. Then row the dough into a log and cut it up into 16 even pieces. Row each of the pieces into a ball.
STEP 7
Put the balls of dough into a baking pan lined with some non-stick baking paper and put the clean, dry towel on and set it aside for half an hour until the dough has risen again.
STEP 8
Mix one-third cup of plain flour with a quarter cup of water together with a teaspoon until it becomes a paste. Spoon the paste into a snap lock bag and force it all into one corner. Use a scissor to snip off the end and pipe the crosses onto the hot cross buns. Then brush the Apricot Jam (2 teaspoon) over the top to glaze the surface.
STEP 9
Put the dough in the oven for about 25 minutes or until they are lovely and golden on top. Leave them in a tin for 10 minutes to cool off. Serve and enjoy!
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