Cart 0 items: $0.00

Raidis Estate

Raidis Estate
 
15 April 2019 | Raidis Estate

Hot Cross buns… Yes please!

With Easter just around the corner, we felt it only fair to help you out with that Sunday morning treat that you’re sure to indulge in, and that pairs perfectly with loads of butter, a cup of tea, or even a cheeky glass of vino.

 

We are talking about hot cross buns! An Easter tradition in many households, and oh so good when you take the time to bake them yourself.

 

WHAT YOU’LL NEED:

 

4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

 

FLOUR PASTE

1/2 cup plain flour
4 to 5 tablespoons of water

 

GLAZE

1/3 cup water
2 tablespoons caster sugar
Butter, to serve

 

METHOD

 

Step 1

Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

 

Step 2

Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

 

Step 3

Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.

 

Step 4

Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

 

Step 5

Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

 

These are best eaten straight from the oven but can be frozen. But who are we kidding, you will likely not have any leftovers!

 

Comments

Commenting has been turned off.