It’s Easter time again and that means copious amounts of hot cross buns lathered in butter to be eaten at anytime of the day; breakfast, lunch or dinner. With Easter falling under NZ’s 4 week Isolation period we have all the time on our hands and no-where to go or be, but our houses. What better way to spend an afternoon than making your own hot cross buns.
If lightly toasted and butter is not your cuppa tea, try an indulgent breakfast of Hot cross bun french toast for your bubble over the Easter weekend.
This recipe is based off Miann’s Hot Cross buns which they shared over on their instagram page which you should check out for the original! I tweaked the recipe a little bit because I either didn’t have it on hand or forgot (like the butter!).
Hot Cross Buns, Makes 12.
285g luke warm water
8g dried yeast
40g white sugar
1 tsp salt
1 Tbsp cinnamon
1 Tbsp mixed spice
1 tsp ground cardamon (optional)
1 tsp ground clove
Finely grated zest of 1 orange
2 cups of soaked raisins
2 cups water
1/2 cup brown sugar
2 cups raisins
1 orange peel
Juice of 1 orang
1/2 cup flour
1 tsp sugar
1 Tbsp milk (optional)
1. Make the soaked raisins in the morning of or before starting your dough, the longer they soak the tastier they’ll be. Boil the sugar, water, orange peel and juice over a medium heat. Add the raisins and boil for one minute. Set aside and let soak until you need them.
2. In a small bowl mix the luke warm water, sugar and yeast and set aside for 10-15 minutes until activated.
3. In a large bowl, sift the flour and all spices. Add the yeast mixture, egg, salt and orange ring. Mix with a fork or wooden spoon until starting to combine and then move to the bench. Kneed for 5 minutes.
4. Strain the liquid from the raisins, keep the syrup for later. Gently mix the raisins into the dough and set aside in a warm place covered until doubles in size.
5. Once doubled, kneed dough for 1 minute and set aside to double again.
6. Divide the dough into 12 pieces and roll each piece of dough into a ball, place on a lightly oiled baking tray. Cover with lightly oiled glad wrap and set aside until doubled in size.
7. Pre-heat the oven to 180 degrees and make the flour mix for the crosses. Mix everything flour, water, sugar and milk (optional) in a small bowl until forms a smooth paste. Pop the mix into a piping bag or small zip lock bag and chop the corner off.
8. Pipe the crosses onto the top of the hot cross buns and bake for 20-25 minutes or until nice and golden. Brush the tops with the leftover raisin syrup and serve immediately with butter.