Homemade hot cross bun recipe

A traditional Easter morning bun, just sweet enough and loaded with dried fruit. Homemade hot cross buns can be enjoyed at any time of year.

Makes 30 buns

What you need:

• 2 7 g (1/4 oz each) packets active dry yeast
• 500 ml (2 c) warm milk (43°C-46°C/110°F-115°F)
• 75 ml (1/3 c) butter or margarine, softened
• 2 eggs, lightly beaten
• 50 g (1/4 c) sugar
• 7 ml (1 1/2 tsp) salt
• 1.5 to 1.75 kg (6 to 7 c) all-purpose flour
• 125 g (1/2 c) raisins
• 125 g (1/2 c) dried currants
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground allspice
• 30 ml (2 tbsp) water
• 1 egg yolkIcing:
• 500 g (2 c) sifted confectioner's sugar
• 30 ml (2 tbsp) waterWhat to do:

  1. In a large bowl, combine the yeast and milk and stir to dissolve the yeast. Add the butter, eggs, sugar and salt; stir until the ingredients are well blended.

  2. In a medium bowl, combine 750 grams (three cups) flour, raisins, currants, cinnamon and allspice. Add the flour mixture to the yeast mixture, and stir until well blended. Add enough of the remaining flour to form a soft dough.

  3. Lightly flour a work surface; butter a large bowl well. Turn out the dough onto the work surface and knead until the dough is smooth and elastic, six to eight minutes. Place the dough in the prepared bowl, turning it to completely coat the surface of the dough with butter. Cover the bowl with a cloth and set in a warm, draft-free place to rise until doubled in size, about one hour.

  4. Lightly grease three baking sheets. Punch down the dough. Pinch off enough to form a three to five centimetre (one and a half to two inch) diameter ball. Repeat with the remaining dough, placing the dough balls five centimetre (two inches) apart on the prepared baking sheets. Using a sharp knife, cut a cross on top of each dough ball. Cover the buns with a cloth and let rise until doubled in size, about 30 minutes.

  5. Preheat the oven to 190°C (375°F). Meanwhile, combine the 30 millilitres (two tablespoons) water with the yolk and whisk until they are well blended. Brush the egg-yolk mixture over the risen buns. Then bake until the buns are golden brown, 15 to 20 minutes. Remove the buns to wire racks to cool.

  6. Prepare the icing: In a small bowl, combine the confectioner's sugar and water, and stir until the icing is smooth. Place the icing in a pastry bag or self-sealing plastic bag and snip off one corner. Pipe a cross in the cuts on top of each bun.

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