Hot Cross Buns

Created in 14th century England and beloved to this day. Hot cross buns are often enjoyed during Easter.

The cross was started by the Ancient Greeks. You can omit if desired. In grocery stores they use a vanilla frosting. Here, I have included the traditional flour mixture. I have also added a mixed spice recipe if you don’t have this in cupboard.

Ingredients

300g milk

3/4 cup mixed fruitcake mix 106g

1 egg

7 tbsp , chopped into bits 90g

1/4 cup of sugar 50g

4 cups flour 480g

1/2 tsp salt

2 1/2 tsp yeast

2 teaspoons mixed spice

1/2 cup raisins/sultana preferred 85g

Instructions

1. In a small sauce pan, heat milk to a low simmer; add mixed dried fruit. Set aside to cool. No more than 125F/51c if using instant yeast. 110F/43c for active dry. We are just infusing the milk a bit. Say 10 minutes.

2. Once the milk is cooler add to all dough ingredients in your bread pan. Any order. It doesn’t matter as you aren’t using delayed setting in this recipe.

3. Use Dough Setting and let rise in the pan. Check the dough ball. It may need a bit of flour.

4. Divide into rolls and place in a 9x13 pan cover and let rise. They should be light and puffy. This may take an hour.

5. Bake at 425F/220c for 15 minutes.

6. While they bake, prepare the cross mixture.

Cross mixture:

1/2 cup flour, SIFTED 60g

4-5 tablespoons water 60-75g

Blend until smooth. Pipe a cross as neatly as possible. I recommend placing the mixture in a baggie and snipping a corner off to pipe easily.

On my photo you can see this cross is not white. I added spice mix. Not as pretty but definitely delicious.

7. Return to the oven—lower the temperature to 375F/190C. Bake another 10-12 minutes.

8. Now you may brush a hot glaze over the buns.

Glaze:

In a small pan bring to a boil then reduce to a simmer for 3-4 minutes. Brush on hot cooked buns.

1/4 cup of water 59g

1/4 cup sugar 50g

1 1/2 tsp mixed spice

Or instead use this glaze:

1/4 cup apricot jam 80g

1/4 cup water 80g

---

Mixed spice:

1 tablespoon cinnamon

1 tablespoon coriander

1 1/2 teaspoons caraway

1 1/2 teaspoons nutmeg

1 /4 heaping tsp ginger

1/4 heaping tsp nutmeg

Substitute for raisins: dried glacé cherries, apricots. You can also use lemon and orange zest.