We always follow the Good Friday tradition of eating hot cross buns to represent Jesus on the Cross. My father began bread making bread in his 30s and proudly produced a batch of Hot Cross Buns every Good Friday after that, a tradition I followed with my own family. Homemade Hot Cross Buns are delicious fresh out of the oven, full of fruit and spices, and best spread with melted butter.
- Small saucepan
- Measuring spoons
- Measuring cups
- Large mixing bowl with proving lid
- Or use dinner plate/baking tray as a lid
- Wooden spoon Or Electric hand mixer with dough hook accessory
- Flour shaker
- Lamington tin or shallow dish
- Covering cloth (large tea-towel)
- Piping bag
- Pastry brush
- 1 cup milk
- 3 tsp active yeast
- 3 ½ cups high grade flour
- 3 Tbsp brown sugar
- 1 tsp salt
- 3 tsp mixed spice
- 3 ½ Tbsp butter
- 2 eggs, beaten
- ½ c currants
- ½ c mixed peel
- 2 Tbsp flour
- 2 Tbsp cold water
- 3 Tbsp sugar
- 3 Tbsp milk
- Warm the milk slightly in small saucepan. Sprinkle the yeast over the milk and stand for 12 minutes.
- In a large bowl, combine the the flour, sugar, salt and spice then rub in the butter with a knife or fingertips.
- Make a well in dry ingredients and pour in yeast mixture and beaten eggs, beating until smooth with a wooden spoon or electric hand mixer fitted with a dough hook.
- Add currants and mixed peel and stir to combine. The dough should be sticky at this stage.
- Cover bowl with a damp cloth and proving lid (dinner plate or baking tray) and leave on the bench overnight.
- Grease lamington tin.
- Turn the dough out onto a floured board and knead lightly. Divide dough into 16 pieces and roll into 16 balls.
- Place balls in greased lamington tin about 1cm apart. Cover with a cloth and leave for about 45 minutes to rise and preheat oven to 200°C.
- Prepare crosses by combining flour and water to make a soft batter. Use a piping bag to pipe the crosses onto the buns.
- Place hot cross buns in the oven and bake for 25 minutes until they are well risen and golden brown.
- Glaze: Add sugar and milk to a small saucepan and place over low heat. Simmer until sugar dissolved and cook for 2-3 minutes. Brush the glaze over buns after they are cooked and still warm.
Enjoy your homemade hot cross buns straight out of the oven with lashings of melted butter.
Notes: If you substitute gluten free flour in bread baking recipes add 1 tsp of xanthan gum.