hot buttered hot cross buns

Homemade hot cross buns were on the breakfast menu today. I try different recipes for these every year, and think I have struck upon the best one yet, thanks to Libby, who discovered them. They are based on the Ten o'clock Cookie Bakery Cafe's recipe for their award winning buns, and are delicious!

Often homemade hot cross buns have quite a dense texture and a dry crumb - these are light and moist, and packed with fruit. Enjoy warm, spread with soft butter.



hot cross buns

50g flour

2 tsp dried yeast

2 tsp sugar

1/4 c warm water

Combine together in a mug or small bowl and leave somewhere warm for ten minutes to sponge.

200g raisins or sultanas

100g currants

Cover with boiling water and leave to plump up - half an hour or so.

500g flour

2 tsp salt

1 tbsp sugar

1 tsp cinnamon

1 tsp mixed spice

1/4 tsp ground cloves

1 c warm water

60g butter, cubed

zest of 1 lemon

Combine flour, salt and spices and 10g of the cubed butter. Mix well. Add the water (I used the soaking water from the dried fruit) and mix until a smooth dough forms - about five minutes. I do this in the kitchen aid with the dough hook.

Add the remaining 50g of butter, bit by bit, beating well into it is kneaded into the dough.

Leave dough to sit for ten minutes. Then mix in the drained dried fruit and lemon zest. Cover dough with a tea towel and leave to rise for an hour or so.

Shape into 9 buns, place on a lined baking tray and leave to rise - overnight is good. To make crosses combine 1/4c flour, 2 tbsp water and 1 tbsp oil. Break off small balls, roll into long, thin pieces and lay across the tops of the buns. (You can pipe this but the dough is quite stiff)

Bake buns at 190c for 25 minutes. Transfer onto cooling rack and brush with a glaze made by heating 1/4c sugar and 1/4 c water.