Description
An Easter favorite! These hot cross buns are relatively easy to make and are infinitely more delicious than anything bought in the shops.
Ingredients
- 1 ¼ cups warm milk (110 degrees F/45 degrees C)
- ⅓ cup white sugar
- 2 (.25 ounce) packages active dry yeast
- 4 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ cup butter
- 1 ½ cups raisins
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup water
- 2 tablespoons apricot jam, warmed and strained
Instructions
- Whisk milk
- sugar
- and yeast in a bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam
- about 5 minutes.
- Sift flour
- cinnamon
- allspice
- salt
- and nutmeg in a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins
- eggs
- and yeast mixture; mix until well combined.
- Knead dough on a lightly floured surface until smooth and elastic
- about 5 minutes. Place dough in a large
- lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume
- about 45 minutes.
- Knock back risen dough with your fist. Remove from the bowl and knead for 1 minute. Divide into 12 pieces and roll into buns.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 9×13-inch baking dish.
- Arrange buns neatly in the prepared baking dish. Cover with plastic wrap. Allow to rise in a warm place for 15 minutes.
- Whisk flour and water together in a small bowl to form a smooth paste. Transfer to a piping bag and carefully pipe a cross onto the top of each bun.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until buns have risen and are golden in color
- 15 minutes more. Remove from the oven and immediately brush with warmed apricot jam.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 55 mins
Servings: 12