hot cross buns
I think this recipe was one of the most anticipated, it is my recipe for traditional hot crossed buns!
I know what some of you are thinking, there is yeast involved so I am out. Trust me, it isn’t as bad as you think – Just make sure that your yeast is within date and that the milk is hot to the touch (but not simmering/boiling) when you put the yeast in it (you will be able to smell it instantly). That is the most stressful part of this recipe, after that you get your hands in the dough and it becomes really fun!
recipe (makes 14)
ingredients
the base
1 envelope of yeast (2 ¼ tsp)
1 tsp caster sugar
1 cup whole milk
3 ¾ cups wholemeal spelt flour
1 tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ground ginger
1 tsp cardamom
Zest of two oranges
1 tsp salt
¼ cup butter
2 eggs
6 tbsp honey
1 tsp vanilla bean paste
1.5 cups raisins
the crosses
¼ cup wholemeal spelt flour
3 tbsp water
the egg wash
1 egg
1 tbsp milk
method
1. In a small bowl, heat the milk in the microwave or on the stove until it is hot to the touch but not boiling. Add the yeast and a tsp of caster sugar. Stir for a second and let it sit for a few minutes. You will know it is ready when you can smell the yeast and there is a frothy layer over the top of the milk. If you do not get this effect, you will need to do this step again.
2. In the bowl of a standing mixer, fitted with a dough hook, add the flour, cinnamon, cloves, nutmeg, ginger, cardamom, orange zest and salt. Mix these ingredients together and set aside.
3. Melt the butter in a small bowl. Add the eggs, honey and vanilla. Mix together.
4. Add the butter mixture and the yeast mixture to the dry ingredients.
5.Let the dough knead on medium low for 4 minutes until the mixture forms a sticky dough. Add in the raisins and mix for an additional minute.
6. Dump the dough onto a floured surface and work it into a ball.
7. Place it in a lightly oiled bowl (I just brushed my bowl with olive oil) and put a little bit of oil on the top of the dough. Cover with plastic wrap and place in a warm place to rise for about an hour and a half or until the dough has doubled in volume.
8. Once the dough has risen, dump it onto a lightly floured surface and knead for a minute. Cut the dough up into 14 pieces. Roll into balls and place them side by side on a lined baking tray.
9. For the crosses, mix the flour and water in a small bowl until it forms into a sticky dough. Roll it into ropes and arrange in the shape of a cross on the top of each bun. If you’re struggling to make the ropes because the mixture is too damp, add some more flour to make it easier to shape.
10. Cover the tray with a clean kitchen towel and set aside for 15 minutes. Preheat your oven to 180C at this time.
11. For the egg wash, whisk the egg with the milk and gently brush it over the top of each bun.
12. Place in the oven to bake for 25 minutes or until completely cooked through and golden on the top.
tip
These can store in an airtight container in the fridge for 3-4 days! You could even freeze them and reheat them in the oven next time you want the lovely aroma of hot cross buns in the house.
