Fresh Hot Cross Buns are sensational. I love nothing more than eating one while it's hot or cutting one open and slathering it with butter, honey or jam. This recipe is one I use time and time again and always turns out perfectly soft and delicious!
4 cups of plain bread flour
3 teaspoons of quick active yeast
1/4 cup castor sugar
2 teaspoons of cinnamon
1 teaspoon of all spice
1/4 teaspoons of nutmeg
1 1/2 cups of sultanas
50g of butter
300ml of milk
2 eggs, lightly beaten
1/2 cup plain flour
4-5 tablespoons of water
1/3 cup water
2 tablespoons caster sugar
In a large bowl combine the flour, yeast, sugar, spices and sultanas.
Melt butter in a medium sized microwave safe bowl. Add the milk and mix. Heat in the microwave for another minute.
Add the warm milk and eggs to the dry ingredients and mix with a spatular or flat bladed knife.
Turn the dough onto a clean and floured bench and knead for 10 minutes or until it is smooth and elastic.
Put into a large greased bowl and cover in cling wrap. *Set aside in a warm environment for 1 & 1/2 to 2 hours until it has doubled in size.
Grease and line a large tray.
Punch the dough back down to its original size and knead the dough on a floured surface for another 60 seconds until smooth.
Divide the dough into 12 even portions and shape them into balls.
Place the balls onto the tray 1cm apart.
Cover with plastic wrap and allow them to rise in a warm environment for another 30 minutes until they've doubled in size. Preheat oven to 190 degrees C.
Beat the flour and water together in a small bowl until smooth. If its too thick, add a little more water and if its too thin, add more flour.
Spoon the mixture into a ziplock bag and snip off a corner.
Pipe the flour mixture over the tops of the buns to form crosses.
Bake for 20 -25 minutes or until the buns are cooked through and are golden brown.
Place water and sugar into a saucepan over low heat. Stir until the sugar dissolves and bring to the boil.
Boil for 3-4 minutes or until the mixture is thick.