Serves: n/a (Makes 12 buns)
Approx cost: €2.50
Approx calories (per bun): 250
Approx preparation and cooking time: 2.5 hours
I thought I’d write a post on something I love about Easter for today. There’s a great many variations on Hot Cross Buns floating around on the internet – buns with chocolate chips, buns with the cross replaced by icing or even pastry – but I really think you can’t beat the most traditional method. Sticky, soft, delicately spiced buns with juicy, plump raisins. Eat them warm or toasted with a little butter for an awesome Easter treat! Even if Easter over, they’re still great to eat so I hope you have a chance to enjoy some. Happy Easter everyone!
– 450g + 3 tbsps Plain Flour
– 2 tsps Ground Nutmeg
– 1 tsp Ground Cinnamon
– 1 tsp Ground Cardamom
– 1 x 5g sachet, Dried Yeast
– Zest of 1 Lemon
– 30g Butter
– 160g Dried Raisins
– 300 ml + 3 tbsps Milk + 1 tbsp Milk
– 2 tbsps + 2 tsps Honey
– 1 Egg + 1 Egg Yolk
– 2 tsps Sunflower Oil
You’ll also need
– A Baking Tray
– A Pastry Brush
- Start off by mixing the Flour, Yeast and Spices in a large bowl. You can also add in a teaspoon of Salt if you want to at this point. Grate the Lemon Rind into the flour and stir well.
- Heat 300 ml of Milk gently in a pan and stir in the butter until it melts. Add in the 2 tbsps of Honey and the whole Egg and mix well before adding the raisins into the milk and stirring around gently.
- Pour the milk and raisin mixture into the flour and stir well to create a soft dough. If necessary, you may need to add a little extra flour. Turn out the dough ball onto a floured surface and knead for a few minutes before returning back to the mixing bowl, covering with a clean cloth and allowing to rise in a warm place, for an hour or so.
- Take out the risen dough and fold it over a few times just to make it a little more manageable and then divide into 12 pieces. Form into balls and flatten slightly before placing on a large, lightly greased Baking Tray, allowing space for each bun to spread.
- Cover again and return to a warm place for around 45 minutes to rise again, before removing and then gently cutting a cross into the top of each bun. Turn the oven on to ~200 degrees Celsius. Mix the 3 tbsps of Flour with the 2 tbsps Milk and Sunflower Oil and mix well until you have a smooth paste. If too solid, add a little extra water and mix well.
- Place the flour and milk mixture into a small plastic bag (or Icing Bag if you have one), and cut a tiny hole out of the corner… about 3 or 4 mm in width. Holding the bag from the top and squeezing gently, pipe out the paste into the cross shapes you’ve cut. Mix the Egg Yolk with 1 tbsp Milk and gently brush the buns with the glaze.
- Bake in the oven for ~20 minutes, until risen and golden brown on the top. When removed from the oven, while still hot, mix 2 tsps of Honey with 2 tsps Water and brush over the hot buns with a Pastry Brush. Allow the buns to cool a little before enjoying!