Hot Cross Buns

It’s Easter and all over the world we’re scoffing hot crossed buns. Here’s how we make them using Laucke’s German Grain Bread flour. Here’s a recipe we’ve adapted from taste.com.au.

Ingredients

  •  2 x 7g sachets dried yeast
  •  70g set honey
  •  1 1/2 teaspoons mixed spice
  •  pinch of salt
  •  1 1/2 cups currants
  •  40g butter
  •  300ml milk
  •  2 eggs, lightly beaten

FLOUR PASTE

  •  1/2 cup plain flour
  •  4 to 5 tablespoons water

GLAZE

  •  1/3 cup water
  •  2 tablespoons caster sugar
  •  Butter, to serve

METHOD

  • Step 1
    Combine flour, yeast, mixed spice, salt and currants in a large bowl.
  • Step 2
    Melt butter & honey in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
  • Step 3
    Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
  • Step 4
    Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
  • Step 5
    Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
  • Step 6
    Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

Let them eat hot cross buns.

A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in Australia, British Isles, Canada, India, New Zealand, Pakistan, South Africa and some parts of America.

The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. They are now available all year round in some places. Hot cross buns may go on sale in Australia and New Zealand as early as New Year’s Day or after Christmas.