I’ve always wanted to make my own hot cross buns but thought they would be much too time consuming to bother, and, let’s face it, what’s the point when you can head to Coles to buy a packet of six for $3.25 (Baker’s delight are charging $7 at the moment, WHAT THE??).
Anyway, this Easter we are home instead of camping so we decided to have a good old fashion bake together and make our own Hot Cross Buns. But these aren’t just any Hot Cross Buns, these are Michelle Bridges Hot Cross Buns (very very slightly adapted by us to make them a bit more busy Mama friendly of course), which means they are probably healthier than most. I guess we can now have three instead of just stopping at one??
Michelle Bridges Hot Cross Buns
2 & 1/4 cups Plain White Flour
1 x cup Plain Wholemeal Flour
1 x teaspoon Ground Cinnamon
1/2 x teaspoon Mixed Spice
3 x teaspoons Yeast, Dried
100g Sultanas or Raisins (I sometimes add a little more)
1 & 1/4 x cups of Milk
2 x tablespoons Golden Syrup
40g Margarine or butter (I prefer butter over marg but you can choose)
1 x egg lightly whisked
1. Combine the flours (reserving 1/4 cup of the plain flour), mixed spice, cinnamon, yeast and sultanas in a large bowl.
2. Heat the milk, margarine (or butter) and golden syrup in a small saucepan until the margarine melts and the mixture is lukewarm. Remove pan from the heat.
3. Add the milk mixture to the dry ingredients and mix to a soft dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp tea towel and prove in a warm, draught-free place for 45 minutes or until the dough doubles in size.
5. Preheat oven to 180C (fan-forced). Spray an 18 × 28cm lamington pan with cooking spray.
6. Punch down the dough with your fist and turn out onto a lightly floured surface. Knead for 2 minutes or until the dough returns to its original size. Divide the dough into 15 equal portions (the reason you do 15 and not 16 is because you end up fitting three rows of five nicely in a leamington pan.
7. Knead each portion into a ball and place close together in the pan. Cover with a damp tea towel and set aside for 20 minutes to prove or until buns rise up and touch each other.
8. Meanwhile, to make the paste, place the reserved flour and 2 tablespoons water in a small bowl. Beat until smooth, until a little more water if the paste is too thick. Spoon into a small plastic bag.
9. Brush the tops of the buns with a little egg.
10. Snip a small hole in the corner of the bag and pipe the flour paste to form crosses over the buns.
11. Bake for 25–30 minutes or until the buns are cooked through and golden brown. Transfer to a wire rack to cool.
Make sure you allow plenty of time to let the dough rest as this is a crucial step to getting the perfect hot cross bun!
Keep the hot-cross buns in an airtight container for up to 3 days.