Free Shipping Australia wide for orders over $100

  • No products in the basket.
Recipe Recipe Recipe Recipe
text

Hot Cross Buns

Hot Cross Bun Spice

Medium Serves: 16 2 Hr 30 Mins

Ingredients

For the Dough

500g baker's flour (or plain flour)

1 tsp salt

75g caster sugar

1 satchel dry yeast (7g)

2-3 tbsp Gewürzhaus Hot Cross Bun Spice

300ml full cream milk

70g butter

1/2 tsp Gewürzhaus Orange Peel, ground (optional)

1 large egg, beaten

200g currants or mixed fruit

For the Crosses

4 tbsp self raising flour

4 tbsp cold water

yellow and/or red food colouring (optional)

For the Glaze

2 tbsp Gewürzhaus Vanilla Bean Sugar

75ml water

2 slithers of orange peel (remove any white pith from the peel)

knife tip of Gewürzhaus Hot Cross Bun Spice

How to Cook

1. Sift the flour into a large mixing bowl. Add the HCB spice, salt, sugar and yeast and mix through.

2. In a small saucepan, heat the milk over a low flame, add the butter and orange peel. Once the butter has melted, take off heat and let it cool to room temperature.

3. Make a well in the dry ingredients and add the milk mixture. Add the beaten egg and mix well, working from the inside out, slowly incorporating the dry ingredients to form a dough. Add in the dried fruit.

4. Turn out onto a lightly floured surface and knead until the dough becomes smooth and not sticky anymore. You may need to slightly adjust the mixture if it is too dry/wet with milk/flour. To test if the dough is ready, take a small piece and roll it into a ball, then stretch it out gently with your fingers. The dough should stretch without tearing and you should be able to stretch it until it forms a thin, translucent film, without having any thick spots or tears.

5. Place in a lightly buttered bowl and cover with a tea towel. Place in a warm area to rise. Leave for one hour or until double in size.

6. Turn out and punch down to remove the air. Cut into 16 equal portions and roll each portion.

7. Place buns close together onto a baking tray, lined with baking paper. Cover with a tea towel and let rise for a further hour.

8. In the meantime, make the mixture for the crosses. Mix flour and water into a smooth, thick paste. You can lightly colour the mixture, creating pretty pastel yellow or pink stripes(or a combination), which look lovely. If doing both colours, split the mixture before colouring and add 1 drop of food colour per half. At this stage, preheat the oven to 220°C. Place the mixture for your crosses into a zip lock bag, cut a very small hole out of a corner and pipe onto the buns.

9. Bake for 15-20 minutes.

10. While the buns are baking, make the glaze by adding ingredients to a small pot, bring to the boil and simmer until the syrup thickens (110 +/- degrees if you are using a candy thermometer). Lightly brush this over the hot cross buns while still piping hot, to give them their sheen.

Serving

Enjoy hot, with butter.

Recipe Recipe