Recipe updated 30/03/2024.
Yes, I have a recipe for Hot Cross Buns on here already. It makes 1 dozen. I like to make a smaller batch so we don’t eat as many!
This recipe is an adaption of my Dinner Rolls with Variations
That recipe translates well to any roll, scroll or bun recipe.
I have the Master recipe on the Recipe Community, but I think it’s a bit hard to follow with all the variations that I’ve put in, so I thought it better just to put the Hot Cross Bun recipe here separately.
I love them toasted and slathered with plenty of butter.
Hot Cross Buns (2)
Author: The Bush Gourmand
Soft and deliciously spicy, these Hot Cross Buns will fill your home with the fragrance of Easter
Ingredients
- 80g sultanas
- 25 currants
- 2230g water
- 45g powdered milk
- 1 Tbsp instant dried yeast
- 70g raw sugar
- 380g baker's flour
- 50g soft butter, cubed
- 3 tsp mixed spice
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
Piping Mixture
- 2 Tbsp plain flour
- 1 Tbsp water
- 1 tsp icing sugar
Glaze
- 1 Tbsp sugar
- 1 Tbsp water
Method
- Place a container on Thermomix lid and weigh in the dried fruit.
- Set aside.
- Add water, milk powder, yeast and sugar to Thermomix bowl.
- Set machine to 3 min/37/sp 2.
- Add flour, butter and spices.
- Set machine to 5 min/dough.
- Tip dough into a large, greased glass or stainless steel bowl.
- Cover and allow to rise in a warm spot until at least doubled.
- Turn out on to ThermoMat - use your spatula to remove all the dough.
- Flatten out to a rectangle and sprinkle over fruit.
- Roll up the dough. Flatten out again to a rectangle. Roll up once more.
- Use scraper to cut into 9 even pieces - they should weigh around 100g each.
- Roll each piece on the mat until it's a tight little ball, popping any fruit that's exposed back into the ball.
- Place into a greased 20cm square cake tin.
- Cover and leave in a warm place to rise to the top of the tin.
- Preheat oven to 190C as the dough is getting close to being ready to bake.
- Make the paste in a small bowl, adding a little water at a time to achieve a good consistency, not too runny, and mixing until there are no lumps and scrape into a ziplock bag. Cut the corner - not too wide!
- Pipe a horizontal line over each row, then a vertical line.
- Bake for 20 to 25 minutes or until golden brown on top. Tap the top - it should sound hollow. If you spray your oven with water, you'll get an even better bake.
- Leave in the tin for 5 minutes before turning (very carefully) out on to a wire rack.
- Turn over as soon as possible - again, very carefully, trying to keep them in one piece.
- Allow buns to cool and then brush with glaze.
- Place glaze ingredients in a pyrex bowl and microwave for 30 seconds. Remove with oven gloves and stir. Repeat until sugar has dissolved completely.
