Recipe: Tasty Hot Cross Buns

Hot Cross Buns. The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place.

These hot cross buns are best eaten fresh and out of the oven. That said, you can form the buns the day before and let them rise in the refrigerator overnight, then bake the next day. Or, you can make the dough through the first rise, refrigerate the dough overnight, and then shape and bake the buns the next day. You can have Hot Cross Buns using 27 ingredients and 12 steps. Here is how you cook it.

Ingredients of Hot Cross Buns

1. It's of Buns.
2. You need 1 cup of milk.
3. Prepare 1/2 cup of boiling water.
4. It's 2 tbsp of sugar.
5. Prepare 2 tbsp of active dry yeast.
6. It's 2 cup of flour.
7. It's 100 grams of butter.
8. It's 1/2 cup of brown sugar.
9. Prepare 1 of eggs.
10. It's 1 tsp of salt.
11. You need 3 tbsp of mixed spice.
12. You need 2 tsp of ground nutmeg.
13. It's 1 tsp of ground cloves.
14. Prepare 1 tsp of cocoa.
15. Prepare 1 tsp of vanilla extract.
16. You need 1/2 cup of raisins.
17. You need 1/2 cup of sultanas.
18. It's 1/2 cup of currants.
19. You need 75 grams of glace mixed peel.
20. It's 3 cup of flour (warmed).
21. It's of Pastry Crosses.
22. You need 1 cup of flour.
23. You need 70 grams of butter (chilled).
24. You need 1/4 cup of water (chilled).
25. You need of Glaze.
26. Prepare 3 tbsp of caster sugar.
27. Prepare 6 tbsp of milk.

When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. One a penny, two a penny.

Hot Cross Buns instructions

1. Set oven to 220°c. Place flour in oven to heat while working through the recipe..
2. Mix boiling water, milk, sugar in a large bowl. Sprinkle over the the yeast. Leave to stand until bubbles appear..
3. Add 2 cups of flour to the yeast mixture and mix well..
4. Cream butter and sugar together in a large bowl. Add egg, salt spices and vanilla. Mix well..
5. Combine the spice/butter mixture with the yeast mixture. Add fruit and mix with well..
6. Add most of the warmed flour to create a firm dough. Tip out onto a flowered bench and knead for 10 minutes. Cover with cling film and leave to rise until doubled in size..
7. Knock dough down. Cut into 20 pieces and form into buns. Cover with cling film. Leave to double in size..
8. While the buns rise make the pastry for the crosses. Add flour to a food processor. Cut butter into 9 cubes. Add to flour. Pulse to mix butter into the flour. While pulsing, add water in a stream until a bread crumb consistency is reached. Check that squeezing crumbs together will form a ball. Tip onto a floured bench and form into a ball. Refrigerate until the buns have risen..
9. Roll pastry to around 3mm thin. Cut strips of pastry 1cm in width and long enough to cross the top of a bun. Brush milk onto pastry and place crosses on each bun..
10. Cook buns at 220°c for 10-12 minutes..
11. While the buns cook make the glaze. Mix sugar and milk in a pot and boil for 2 minutes..
12. When buns are cooked generously brush glaze over buns while still hot. Place on a cooling rack..

Hot cross buns.🎶 Just in time for Good Friday and Easter Sunday, here's one of. Leave to cool until it reaches hand temperature. Remove the plastic wrap and brush the tops of the buns with beaten egg. In a small bowl, dissolve yeast in warm milk. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl.