With Easter right around the corner we've got Hot Cross Buns on the mind! Superette's pal, Liv of Kitchen of Treats has kindly shared with us her divine Hot Cross Buns recipe for you to create these babies at home!
INGREDIENTS | MAKES 12
1/2 Cup Lukewarm milk
1/2 Cup Lukewarm water
1/2 Cup Brown sugar
4 tsp Active Dried Yeast (check expiry date!)
75g Butter, melted
1 large Egg
1 tsp Salt
4 Cups High grade flour
3 Tbsp Mixed spice
1 tsp Ground cinnamon
½ tsp Ground cloves
1 ½ Cups Sultanas (or Raisins, or Apricots or Figs or Chocolate)
½ cup Flour
½ cup Cold water
1/4 cup Sugar
3 Tbsp Boiling water
METHOD | HAND KNEAD- Measure the warm milk, warm water and one tablespoon of the brown sugar into a large bowl, then sprinkle in the yeast. Stir to ensure yeast dissolves before adding 2 cups of flour. Cover and leave in a warm place for about 30 minutes.
- Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball and springs back when lightly pressed. Add the dough back to the mixing bowl, cover and leave in a draft-free place until it’s doubled in size – usually an hour or two – it depends on the temperature of the surroundings, among other things.
- Bake at 225°C for 10-12 minutes or until lightly browned.
- While the buns are baking, whisk the sugar and boiling water in a heatproof bowl until dissolved (Microwave on high for 20 seconds to help dissolve the sugar.)
METHOD | BREAD MAKER
Measure all ingredients (except fruit) into the bread machine. Set to dough cycle and press start (add fruit when the cycle indicates to do so with a ‘beep’.) When cycle is complete, shape and bake as per above.
LIV'S TOP TIPS & TRICKS- Use High Grade flour (if possible), it has a higher gluten content so works better with the yeast.
- Check your yeast hasn’t expired and is still ‘active’.
- Make sure that your salt is thoroughly mixed into the flour, if salt comes in direct contact with yeast it will reduce its effectiveness.
- For defined ‘crosses’ make sure your cross mixture isn’t too runny, if so, add more flour.
- Place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns.