So this recipe says cool before serving but if I’m being honest I ripped the first batch apart the minute I brushed on the glaze and if we’re doing the whole honesty thing I didn’t even wait for the butter to form a little pool in the centre – I know I’m not alone on this hot cross buns are crazy addictive.
Hot cross buns
9g instant yeast
110g caster sugar
375ml lukewarm milk
640g bread flour
2 teaspoons cinnamon powder
2 teaspoons mixed Spice
1/2 tsp salt
200g fruit cake mix
50g unsalted butter, melted and cooled
1 large egg , at room temperature
75g flour, any kind will do
Just enough water to make a thick paste
1 tbsp apricot jam
2 tsp water
Place flour, yeast, sugar, mixed spice, cinnamon, and salt in a large bowl. Whisk till combined.
Add melted butter, milk, egg and fruit mix to the dry ingredients.
On medium speed, knead until a smooth elastic dough forms . Add extra flour if required (just a tablespoon at a time), just enough so dough comes away from side of bowl when kneading.
Alternatively, dust a work surface with flour and knead by hand for 10 minutes. Dough is kneaded enough when it’s smooth and does not break when stretched.
Leave dough in the bowl, cover with cling wrap and place in a warm, draft free place to rise until doubled in size. This will take anywhere between 60 minutes to 1 1/2 hours depending on how warm it is.
Line a 31.5 x 23.5 cm baking tray with baking paper and set aside.
Remove cling wrap and punch dough to deflate.
Weigh out the dough and roll into 12 balls.
Place the ball with the smooth side up on the tray. Line them up 3 x 4.
Cover loosely with cling wrap and allow to rise for 30 minutes.
Preheat oven to 180°C.
To make the Crosses mix flour and water until a thick paste forms.
Spoon into a piping bag or small ziplock bag then snip corner.
Remove the cling wrap and pipe crosses onto the buns.
Bake for 30 minutes, or until the surface is a deep golden brown.
Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
Remove the buns from oven.
Brush with jam glazr while warm. Allow to cool to warm before serving.