Easter Hot Cross Buns Recipe
11 Apr 2017 | PI Sales
RECIPE: Easter Hot Cross Buns with sultanas and orange
Homemade chocolate Easter eggs, Simnel cake, traditional lamb or ham with leeks, a rich potato gratin and roasted asparagus… it definitely sounds (and smells) like Easter! If you’re not going on holidays take advantage of the upcoming long weekend and spend some time in the kitchen.
Hot Cross Buns are quite easy to make and they are perfect components of afternoon tea or breakfast. Sold all year around, however the Christian tradition is to eat them on Good Friday alone. Traditionally they are made with currants but we decided to add sultanas and a bit of orange zest. Share your favourite version with us!
Ingredients (Makes 8)
250g white bread flour
For the glaze:
Combine the flours, water, milk, yeast sugar and salt in the bowl. Add the egg and butter and mix to a sticky dough. Now add sultanas, orange zest, spice and knead until silky and smooth. Cover the dough and leave to rise in a warm space for at least an hour.
Divide the risen dough into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with linen and leave to rest for about
Preheat oven to 200C. For crosses - whisk together water and flour until smooth, then transfer to a greaseproof paper pipping bag and make a fine hole at the end. Transfer the risen buns to a baking tray and pipe a cross on top of each one. Bake in the oven for 15-20 minutes until golden brown.
Meanwhile, gently heat the apricot jam with water in the pan to melt. Brush over the buns to glaze as you take them from the oven. Now enjoy, happy Easter!