Few things are more irresistible to me than a Hot Cross Bun straight from the oven, still steaming and smothered in butter. Here in Belgium however, they are few and far between and are only to be found at the English store over 30 minutes drive away (and poor versions at that). So alas, instead of popping down to my favourite bakery (Ten O’Clock Cookie in Masterton I miss you!) and buying a dozen to get me through Easter weekend (who am I kidding, two dozen are required for a four-day weekend in our house!) I have to make my own.
Luckily, I developed this recipe a few years ago when I was writing for Cuisine magazine. I spent many weeks making many, many versions of Hot Cross Buns (the local birds were well fed) and finally found the secret combination of spices and time for the perfect homemade bun.
The key to really good buns is generous helping of spices and fruit and taking your time with the dough. Don’t skimp on kneading or rising time as this is what makes buns light and airy. Adding the fruit after the first rise is the key to a good crumb as the sugar in the fruit can retard the rising action of the yeast.
If you’re not a fan of peel (and to be honest, I’ve only become a fan in recent years so I wouldn’t blame you in the slightest), replace the peel with and equal quantity of sultanas or currants, and add the finely grated zest of an orange and a lemon for a little citrusy kick.
You can make the dough in advance up to the end of the second rise (after the fruit is added) and then refrigerate it overnight. You can then have fresh buns on Easter Sunday morning with only a little additional rising time (it will take 60-90 minutes for the cold shaped dough to rise instead of the stated 30).
These are best eaten the day they are made but toast up really well a day or two after making as well. Slice though the middle and place under a hot grill until brown. Watch the tops carefully however, as the glaze will burn very quickly.
If you’ve never made your own you’ll find that it is time well spent over Easter (especially if you’re stuck inside in bad weather) and perhaps you’ll end up with a fun new family tradition from it too.
Happy Easter!
Gourmet Hot Cross Buns
Ingredients
Buns
- 310 ml (1 1/4 cups) milk warmed to body temperature
- 15 grams 1 tbsp active dried yeast
- 50 grams (1/4 cup) brown sugar
- 675 grams (4 1/2 cups) high-grade flour
- 5 tsp ground mixed spice
- 5 tsp ground cinnamon
- 3 tsp ground nutmeg
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground cloves
- 1 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 100 grams butter softened
- 175 grams (1 cup) sultanas or raisins
- 175 grams (1 cup) currants
- 60 grams (1/2 cup) chopped mixed peel*
Crosses
- 120 ml (scant 1/2) cup water
- 75 grams (1/2 cup) plain flour
Glaze
- 2 tbsp caster sugar
- 2 tbsp boiling water
Instructions
- Put warm milk, yeast and sugar in the bowl of a stand mixer** and stir to combine. Stand for 5 minutes for the yeast to activate. Using the dough hook stir in the flour, spices, salt, eggs and vanilla extract.
- Once it has come together knead on a low speed, adding the butter a tablespoon at a time. It will be sticky but will come together in a smooth ball as the ingredients combine.
- Once all the butter has been added, increase the speed a little and knead until the dough is a smooth ball (8-10 minutes).
- Test it is done kneading by stretching the dough. The bit you grab should stretch a fair way from the ball of dough before it starts to break. If in doubt, knead for another couple of minutes.
- Tip the dough into a large lightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise for 2 hours – or until doubled in size.
- Once the dough has doubled in size, add the sultanas, currants and peel and use the dough hook (or your hands) to mix the fruit in thoroughly. Cover with plastic wrap again and leave to rise for one hour in a warm place.***
- Preheat the oven to 200 °C.
- Tip the dough out onto a lightly floured bench and divide into 16 equal lumps using a sharp knife (mine were about 105 grams each).
- Shape the dough into balls and place on a baking tray lined with baking paper. The balls of dough should be just touching or have just a little space around them.
- Cover with a clean tea towel and put the tray in a warm place to rise (prove) again – this will take about half an hour.
- Test that the buns are ready to bake by pressing the top of one gently. If it springs back slowly they are ready to bake. (If the bun springs back quickly it needs a bit longer. If they stay dented, they’re over-proved so get them in the oven quick smart!).
- While the buns are rising, make the cross paste by putting the water and flour in a small bowl and stirring until smooth. Spoon into a piping bag (or small ziplock bag) and cut a 3mm hole in one corner or use a piping tip.
- Carefully pipe the crosses over the risen buns.
- Bake for 20 minutes or until risen and golden brown.
- While they are cooking make the glaze by stirring together the sugar and boiling water until sugar has dissolved then brush over hot cooked buns. Leave the buns to cool on a wire rack for 10 minutes before serving with lashings of butter.
- Best eaten the day of baking but they do toast up nicely the next day.
Notes
Photography by Alice Arndell © 2013-2019. All rights reserved.
