RCI-BR.001.0127.001
Hot Cross Bun
This is a popular and tasty dessert traditionally served before Easter.
Prep5 min
Cook20 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- (20 mL) water4 teaspoons
- cakes fresh yeast1 unit
- (720 mL) all-purpose flour3 cups
- (80 mL) sugar1/3 cup
- 1 teaspoon
- (1.25 mL) cinnamon1/4 teaspoon
- (1.25 mL) nutmeg1/4 teaspoongrated
- 1 unit
- (60 mL) melted butter1/4 cup
- (240 mL) currants1 cup
Method
1
In a large mixing bowl, combine warm milk, salt, and beaten egg, then gradually mix in flour and spices such as cinnamon and nutmeg to form a soft, slightly sticky dough. Fold in currants or raisins until evenly distributed.
15 minutes
2
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when poked. Add small amounts of flour if the dough is too sticky to handle.
10 minutes
3
Place the kneaded dough in a lightly greased bowl, cover with a clean damp cloth or plastic wrap, and leave it to rise in a warm place until doubled in size.
60 minutes
4
Punch down the risen dough and divide it into 12 equal portions, shaping each into a smooth round ball. Arrange the buns on a greased baking tray, leaving a little space between each.
10 minutes
5
Cover the shaped buns loosely with oiled plastic wrap and allow them to prove in a warm place until they are puffy and have nearly doubled in size.
45 minutes
6
Mix a thick paste of flour and water and pipe a cross shape onto the top of each proved bun using a piping bag or a small spoon.
5 minutes
7
Bake the buns in a preheated oven at 200°C (390°F) for 18 to 22 minutes, or until they are golden brown and sound hollow when tapped on the base.
20 minutes
8
Remove the buns from the oven and immediately brush them with a warm sugar glaze made from heated milk and sugar to give them a shiny, sticky finish. Allow to cool slightly before serving.
5 minutes