When I set out to make a classic recipe I reference, cross-reference and then google search a few more variations before setting out. Last year I did this with Hot Cross Buns and I of course forgot to blog the result. So here we are again – trying to remember that best bits from last year and blogging as I bake to ensure I don’t forget again!
I started making my own buns some 20 years ago because I was a vegetarian and didn’t want to eat gelatine (which is used in traditional hot cross bun glazes). Now I’m an ethical omnivore and have reverted to my traditional recipe. It is really delicious and quite simple, however there is an almost as tasty vegan version here.
- Hot Cross Buns – Traditional
- 14 g instant dried yeast (two sachets) (or 30g fresh compressed yeast)
- 500 g (4 cups) plain soft flour (not bread flour, just standard plain flour)
- 2 tablespoons caster sugar
- 2 teaspoons mixed spice
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 40 g butter
- 1 egg
- 100 g currants
- 50 g mixed peel
- 20g diced citron if available. (Cedron is variety of citrus and is sold as a glacé fruit. It is the traditional flavouring for panettone so you will often find it in Italian delis. I bought mine at Mediterranean Wholesalers 482 Sydney Road, Brunswick.)
- some grated citrus rind (about 1 teaspoon)
- 1 tsp salt salt
- Paste for Crosses
- 30 grams plain flour
- ¼ teaspoon caster sugar
- Glaze
- 1½ teaspoons caster sugar
- 1 teaspoon gelatin
3. Sift flour and salt into mixing bowl of a stand mixer with dough hook attached, stir in the sugar and add the fruit and peels. Mix with dough hook for a few seconds to ensure fruit is coated with flour and all is distributed evenly.
4. Add the yeast, egg and spice paste and start mixing again, adding up to 130ml of warm water in splashes until you achieve a soft and sticky dough. Knead on low setting (2) for 5 mins or so until smooth.
8. Remove from oven. Make glaze by heating gelatine, sugar and two tablespoons of water until dissolved. Brush glaze over hot buns.
