I made hot cross buns from scratch! They’re so much better than buying them from the shops, especially when they fill your home with the most delicious scent and come out of the oven all nice and warm. These are sure to be a hit!!
I used Nigella Lawson’s recipe knowing that I’d have a flavor sensation on my hands. The below recipie is originally from: NL Hot Cross Buns
Sometimes I love to stray from recipes or mix several and add my own twist, but I mostly followed this word for word with a few alterations as seen in the ingredients below :)
Makes: 16 small hot cross buns
FOR THE DOUGH
150 mL milk (I used skim/light milk)
50 grams butter
zest of 1 orange
1 clove (I used 1/4tsp powdered)
2 cardamom pods (I used 1/4tsp powdered)
400 grams bread flour (I used wholemeal)
7 grams bread instant yeast
125 grams mixed dried fruit
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 large egg
FOR THE EGG WASH
1 large egg (beaten with a little milk)
FOR THE CROSS ON THE BUNS
3 tablespoons plain flour
½ tablespoon caster sugar
2 tablespoons water
FOR THE SUGAR GLAZE
1 tablespoon caster sugar
1 tablespoon boiling water (I heated orange juice instead)
Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse. This will make the buns smell amazing!
Measure the flour, yeast and dried fruit into a bowl and add the spices. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. Pour this liquid into the bowl of dry ingredients.
Knead the bowl either by hand (I put disposable gloves on and used my hands haha) or with a machine with a dough hook; if it is too dry add a little more warm milk or water. I didn’t need to add any extra. Keep kneading until you have silky, elastic dough (apart from the dried fruit lumps).
Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.
Preheat the oven to gas mark 7/220ºC/425ºF. Take the dough out of the fridge and let it come to room temperature.
Punch the dough down, and knead it again until it is smooth and elastic. Divide into 16 balls and shape into smooth round buns. I wouldn’t start worrying unduly about their size: just halve the dough, and keep halving it until it’s in eight pieces, and use that piece to make two buns. They will be the perfect snack size for people who don’t wish to eat a huge portion.
Sit the buns on a baking paper lined baking sheet. Make sure they are quite snug together but not touching. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Cover with a tea towel and leave to prove again for about 45 minutes – they should have risen and almost joined up.
Brush the buns with an egg wash, and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.
When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.
Happy Easter everyone!! :)
Quick side note: We still don’t have proper internet at the new place :( That and working full time and studying CPA makes blog posting as often as I would like, impossible. Ultimately blogging for me will always just be a fun hobby but hopefully in the future once I have the freedom of unlimited data, I can share things as often as I want like I used to :)