Hey there! So, let me tell you about the time I first tried making hot cross buns. It was Easter, and my kitchen looked like a flour bomb had gone off. But oh, the smell—absolutely divine! My family still talks about it, mostly because of the flour footprints I left all over the house. Anyway, let’s dive into it!
Why You’ll Love This
I whip these up whenever we need a comforting treat (especially when the weather’s a bit dreary). My family practically drools over them because they’re soft, spicy, and have just enough sweetness to keep everyone happy. Honestly, they’re my go-to for any brunch gathering (who doesn’t love a good brunch?). And if you’ve ever faced the dread of trying to get that perfect cross on top—don’t worry, I’ve been there. It just takes a bit of practice.
What You’ll Need
- 500g strong white bread flour (or all-purpose if that’s what you have on hand)
- 75g caster sugar (granulated works too, in a pinch)
- 2 tsp mixed spice powder
- 10g salt
- 10g instant yeast
- 300ml milk, warmed
- 1 egg, beaten
- 75g unsalted butter (melted, though I once forgot to melt it first and it turned out okay)
- 200g sultanas (raisins if your pantry’s looking bare)
- Zest of 1 orange (sometimes I cheat and use lemon zest, shh!)
- For the cross: 75g plain flour and water
- For the glaze: apricot jam (or whatever fruity jelly you’ve got lurking at the back of the fridge)
Let’s Get Baking
- Mix the flour, sugar, spice, and salt in a big bowl. Keep the salt and yeast on opposite sides—why? I honestly don’t know, but it’s a habit that seems to work.
- Pour in the warm milk, add the egg, and mix. Then, add the butter. Now, get your hands dirty (or use a mixer if you’re fancy like that) and knead until you have a smooth dough.
- Throw in the sultanas and orange zest. Knead again—this is where I usually sneak a taste of dough. Cover with cling film and let it rise till it’s doubled in size. It takes about an hour, perfect for a quick nap!
- Once doubled, punch it down (very therapeutic). Divide into 12 buns and place them on a baking tray. Cover and let rise again—go read a book or something.
- Preheat your oven to 220°C (200°C fan). Mix the flour for the cross with just enough water to pipe it. Drizzle crosses over the buns (mine often look more like squiggles).
- Bake for 20 minutes till golden. While they’re baking, melt some apricot jam. Brush it over once they’re done. Voilà!
Notes & Varieties
- Sometimes, I throw in a handful of chocolate chips. A controversial choice, I know!
- I tried using dried cranberries once—it didn’t quite hit the mark, but maybe you’ll have better luck.
What If I Don’t Have…
No piping bag? Use a plastic bag and snip the corner. Done!
How to Store These Beauties
Keep them in an airtight container. But honestly, they rarely last past the afternoon in our house!
How to Serve
We love ours with a bit of butter and a hot cup of tea, sitting around the table chatting. It’s the simple things, right?
Pro Tips
Never rush the rising time. I once did, and the buns were as dense as doorstops (that was a fun lunch!). Let them rise, trust me.
Frequently Asked Questions
- Can I use wholemeal flour? Sure thing, though the texture will be different. It might be a bit denser, but still yummy.
- Is there a vegan version? Oh yes, just swap the butter for a plant-based version and use a flax egg. Easy peasy.
- What if I don’t have mixed spice? You can mix cinnamon, nutmeg, and allspice (or just wing it with whatever spices you love).