Hot cross buns

Hot cross buns

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Freshly baked, homemade hot cross buns, the traditional Good Friday breakfast, are at their best served warm with butter. If not oven fresh, they are delicious toasted and buttered. Buns keep well wrapped in foil when cool, and stored in the refrigerator. They will keep for weeks in the freezer. Reheat in the oven for about 15 minutes before serving.

Ingredients

Quantity Ingredient
4 cups plain flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 teaspoon salt
60g butter
1/2 cup caster sugar
7g dry yeast
1/2 cup lukewarm water
1/2 cup lukewarm milk
1 egg, slightly beaten
3/4 cup currants or sultanas
1/4 cup chopped mixed peel, (optional)
1 egg white, slightly beaten
warm white icing, for piping crosses

Method

  1. Sift the flour, spices and salt. Rub in the butter and stir in the sugar and dry yeast. Make a well in the sifted flour, and pour in the water and milk and egg. Mix to a soft dough and knead on lightly floured board, until smooth and elastic, for about 5 minutes. Lastly, knead in the fruits lightly to distribute evenly. Put into a clean, greased bowl and cover with a tea towel. Leave to rise in a warm place, until doubled in bulk (about 1 1/4–1 1/2 hours). Turn out on to a floured board and lightly pat into 2 cm thickness. Cut into 14 even pieces. Knead each into a round shape.
  2. Preheat the oven to 200°C. Put the buns 2.5 cm apart on a greased baking tray. Cover and allow to rise (prove) in a warm place for a further 20–30 minutes. Brush with egg white and bake for about 15 minutes. Alternatively, some buns may be baked packed close together in greased cake tins. These will take 20–25 minutes to cook.
  3. When the buns are baked, remove from the oven and brush with the glaze. When glazed, pipe a cross of white icing on each. (See glaze and icing recipes following.)
  4. If baked-on crosses are preferred, mix 2 tablespoons cold water and 4 tablespoons S.R. flour and beat until smooth. Fill into a greaseproof paper funnel or a piping bag fitted with a narrow round tube. Pipe crosses on the buns before baking.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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