There is nothing quite like the smell and taste of home made baking – these hot cross buns are just so good fresh from the oven.
** NOTE – We created our dough in a large mixer – if you are concerned about the capacity of your mixer, this recipe can be mixed by hand and will take a little longer**
2 tsp caster sugar
1 cup tepid milk (ideally about 32 deg C)
3 tbsp dried yeast
1 ½ cups tepid water
6 cups high grade flour
1 tsp salt
¾ cup sugar
¼ cup melted butter (not super hot, cool slightly)
2 tbsp mixed spice
2 tsp cinnamon
1 ½ cups mixed fruit *
3 tbsp flour
3 tbsp water
1 tsp oil
2 tsp hot water
1 tbsp sugar
- Into your mixer place the first three ingredients and with the whisk attachment blend until it is all fully dissolved. It will look like muddy water. Lift whisk out of mix and leave for 10 mins until frothy.
- Add the next five ingredients in the order given – (tepid water first is important). Change the attachment to the dough hook and beat for 8 mins. You want the dough to lift from the bottom of the bowl cleanly. When the gluten has worked properly you can pull it apart gently and the dough is almost translucent – almost like a shade screen on a window.
- Now add the spice and blend for a further 2 mins and then add the fruit and lightly blend for another 2 mins so evenly distributed.
- Place dough in a lightly oiled bowl and cover with a tea towel; leave to rise for 30 mins or until double in size.
- Divide mix into 18 balls and lightly form into buns – do not work so hard that a crack appears in dough – that means you have “over –worked” the gluten – place on a greased large baking pan – 36 x 26 cm. Leave to rise 45 mins in a warm place or until double in size.
A good tip to check progress is to slightly poke the buns after 30 mins – if they spring back – you need to leave them some more – if the indentation stays you are ready for baking. Preheat the oven to 200degC fan bake.
- Crosses: combine the flour, water and oil to make a smooth paste and place in a small plastic bag and snip off corner and before baking pipe crosses over buns.
- Place in oven and immediately turn down to 190degC for 15 – 20 mins or until golden. Remove from oven and top with glaze.
- Glaze: combine water and sugar until sugar dissolves.
*Pre-soaking the fruit gives great extra moisture to the buns. Just soak and drain before mixing into dough.