Hot Cross Buns
- 1 tablespoon dried yeast
- 1/4 cup sugar
- 1 cup warm milk
- 4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1/4 cup butter, chopped
- 1/2 cup currants
- 1/2 cup raisins
- 1/2 cup warm water
- 1 egg, lightly beaten
- 1 tablespoon apricot jam
- 1/2 cup all-purpose flour
- 1 tablespoon superfine sugar
- 1/3 cup water
Place yeast, sugar and milk in a small bowl, whisk until yeast dissolves. Cover with plastic wrap, stand in a warm place (see Notes) for 10 minutes or until mixture is frothy. Sift flour, cinnamon and all spice into a large bowl and rub in butter. Stir in yeast mixture, currants, raisins, egg and water. Cover with plastic wrap and let stand in a warm place (see Notes) for 1 hour or until mixture has doubled in size.
Grease a deep 9 inch square pan with butter. Turn dough onto a floured surface (let the kids help you punch the air out) and knead for 5 minutes. Divide dough into 16 pieces, form into balls and place in the pan. Stand in warm place (see Notes) for 20 minutes or until dough has doubled in size.
Preheat oven to 350°F. To prepare flour paste, combine flour and sugar in a bowl; gradually blend in enough water to form a thick-smooth paste. Spoon paste into a piping bag with a small plain tube or use a snap lock bag and cut off a tiny corner.
Pipe crosses onto buns – four long lines vertically and then horizontally across each row of buns.
Bake for 10 minutes then reduce heat to 320°F for about 20 minutes. Turn onto a wire rack and brush with warm jam (or not if you don’t like sticky buns).
Serve as soon as they are cold enough to touch, plain or with butter.
This recipe involves 1h 20 min standing (rising) time for the dough.
If your house is a bit on the cool side when you are baking buns, you will find warm places are in the laundry if the dryer is on, on top of the oven if you are baking something else.
Will keep in an airtight container for a few days; reheat in the oven for 5-10 minutes before serving.