Hot cross buns

AT A GLANCE

  • Serves 16 people

  •  
  • Buns
  • 750 gm (5 cups) plain flour, sifted
  • 55 gm (¼ cup) caster sugar
  • 2 tsp (14 gm) dried yeast
  • 1 tsp allspice
  • ½ tsp cinnamon
  • 250 gm (1½ cups) sultanas
  • 100 gm candied orange peel, coarsely chopped
  • 1 orange, finely grated rind only
  • 300 ml milk
  • 100 gm unsalted butter, coarsely chopped
  • 1 egg
  •  
  • Glaze
  • 55 gm (¼ cup) caster sugar
  • ¼ tsp mixed spice
01   Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
02   Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).
03   For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool.
Note

WHERE TO TRY IT

Baker D. Chirico

Topped with a dark Callebaut chocolate cross and heady with spices and ginger, get these while you can. Shop 3/4, 149 Fitzroy St, St Kilda, Vic., (03) 9534 3777.

Bruno's Truffels

Pick up port-soaked sultana-filled buns and diving chocolate eggs, too. 2/106 Mawson Pl, ACT, (02) 6286 6377.

Hominy

Hand-ground spices are the secret to Brent Heresee's buns. 185 Katoomba St, Katoomba, NSW, (02) 4782 9816.

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

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