Nothing is better than a good hot cross bun over Easter, and they are even better when they are home made!
Here is a recipe that I tested last weekend that is by far the best I have ever made (if I do say so myself).
- 450 g plain flour, sifted
- 1/2 tsp ground all spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp fresh lemon rind, finely grated
- 2 tsp dry yeast, (2 x 7g sachets)
- 25 g Canola Spread
- 1/4 cup(s) skim milk, warmed
- 2 tbs honey
- 1 medium egg, lightly beaten
- 150 g mixed dried fruit (or just sultanas)
- 1 tsp honey, to glaze
1. Sift flour, a large pinch of salt, all spice, cinnamon and nutmeg into a large bowl. Add lemon rind and yeast.
2. Place spread and warm milk into a large bowl and whisk until it melts. Add honey and egg and continue to whisk.
3. Blend warm, milky mixture into flour. Add dried fruits, mixing until you have a sticky dough. Turn this out onto a lightly floured surface and knead well, until dough becomes smooth and elastic.
4. Place in a lightly floured bowl and cover with lightly oiled cling wrap. Leave in a warm place to ‘prove’ until it doubles in size, about 1 hour.
5. Lightly spray two baking trays with oil. Knock back dough, divide into 12 equal pieces and knead each one for 1 minute, before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled cling wrap and leave in a draught-free area to double in size again.
6. Pre-heat oven to 200°C. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden.
7. Transfer to a wire cooling rack and glaze hot cross buns by brushing a little warm clear honey over each one. Serve at once.