I know, I know, it's a bit late for an Easter recipe, but it was the first time I'd ever made these gems, they tasted fabulous, and look so scrumptious, that I just couldn't resist sharing the recipe.
I woke up one morning and quite fancied a hot cross bun (as you do around Easter time). Unfortunately the only two places in Doha I'd found that made them, made a very poor rendition - too bready, not enough fruit or spices, and the deal-breaker...no rich sticky sweet glaze.
So I googled and found a fabulous recipe on taste.com.au and gave them a whirl. I didn't have mixed spice, so I made my own - mix together 1 teaspoon ground allspice, 3/4 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 1/4 teaspoon ground ginger, 3/4 teaspoon ground nutmeg and a pinch of ground black pepper.
I've just made a batch of the dough and it's happily rising on the bench, I'll just leave off the cross and have them as plain fruit buns instead.
Hot Cross Buns
- Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Stir to combine, and turn out onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Or like me, let the mixer and dough hook do the work.
- Place in a greased bowl. Cover with plastic wrap. Set aside to rise for an hour or two in a warm place until doubled in size.
- Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a baking tray with melted butter. Place portions side by side in the prepared pan.
- Cover with a clean tea towel. Set aside for 30 minutes, buns will have risen and almost joined together.
- Preheat oven to 190°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns.
- Bake for 20 to 25 minutes until golden and cooked through.
- Heat sugar and water in a saucepan over low heat until the sugar dissolves. Simmer gently until the glaze thickens (about 5 minutes).
- Transfer buns to a wire rack and brush tops with hot glaze.
- Serve warm, smothered in butter.
After first rising
After second rising
After baking and glazing