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Traditional Hot Cross Buns

Yields1 Serving

Welcome to our Kitchen - it’s Hot Cross Bun time. Join us as we show you just how easy it is to make your own Hot Cross Buns at home.

 4 Plain Flour
 2 x 7g sachets Dried Yeast
 ¼ cup Caster Sugar
 1 ½ tsp Mrs Rogers Mixed Spice
 pinch of Mrs Rogers Pink Himalayan Fine Salt
 1 ½ Currants, or other dried fruit
 40 g Butter
 300 ml Milk
 2 Eggs, lightly beaten
FLOUR PASTE
 ½ cup Plain Flour
 4 to 5 tbsp Water
GLAZE
 ⅓ cup Water
 2 tbsp Caster Sugar
 1 tsp Mrs Roger Cinnamon
1

In a large bowl, mix the yeast, flour, sugar, mixed spice, salt and fruit. In a small bowl, melt the butter and add the milk. heat until the milk is luke warm.

2

Add the milk mixture to the flour along with the eggs and mix until a dough forms. You may need to use your hands. Tip the dough out onto a floured surface and knead for 10 minutes until the dough is smooth. Set aside for 1 to 1 1/2 hours to double in size.

3

Punch down the dough and continue to knead for 1 minute (if you want to add chocolate chips, this is the time). Divide the dough into 12 and make balls. Place into a greased rectangular cake tin or on a lined oven tray. Cover with a tea towel and put in a warm place for another 30 minutes to rise.

4

Preheat your oven to 170C fan forced. To make the flour paste, put the flour and 4 tablespoons into a small bowl and mix. You need a slightly runny consistency so add more water as needed. Use a piping bag, or zip lock bad and cut off the corner, pipe down and across the buns to make the traditional cross shape. Cook the buns for 20-25 minutes until the buns look golden.

5

While the buns are cooking, make the glaze. In a pot place the water and sugar and cook on a medium heat until the sugar has dissolved. Boil for 2-4 minutes until the mixture has halved. Paint on the warm buns once they have finished cooking and serve with lots of butter!