Easter Hot Cross Buns recipe

Your guide on how to make your very own sweet spiced buns

Nothing says Easter eating like a toasted hot cross bun with melting butter.

Though it’s said the cross on the buns represents the Christian crucifixion – less than delectable imagery - the simple truth remains, these spicy Easter pastries are delicious. Try them topped with another Easter favourite: pickled fish.

Ingredients
2 cups white bread flour, plus extra for dusting
2 cups all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons instant yeast
2/3 cup raisins, currants, or golden raisins (or a mix)
Finely grated zest of half an orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons fine salt
3 1/2 tablespoons castor sugar
1 medium egg
3 1/2 tablespoons butter

In a bowl, combine the flours, water, milk, yeast, salt, and sugar. Add the egg and butter and mix to a sticky dough.

Then, add the dried fruit, orange zest, and spices and knead until silky and smooth. Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.

Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or cloth, and let proof for about 30 minutes, until roughly doubled in size.

Preheat the oven to 200 °C. To make the crosses, whisk together flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.

Meanwhile, melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve hot, cross, or toasted.

By Adri de Kock

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