Best Ever Hot Cross Buns
Nothing says Easter like traditional Hot Cross Buns.
Servings: 32 buns
- Measuring spoons
- Measuring jug
- Bowl – Large
- Bowl – Medium
- Baking tray – Large
- Baking paper
- Small zip lock bag or piping bag with small plain nozzle
- Wooden spoon
- Plastic wrap
- Saucepan – Small
- Mixing spoon
- Knife – Bread
- Knife – Butter
- Pastry brush
- Oven mitts
- Cooling rack – Large
- 250 ml water
- 0.5 cup lemon verbena leaves (firmly packed)
- 125 ml buttermilk
- 14 g dry yeast (2 sachets)
- 0.5 cup caster sugar
- 4 cups plain flour white
- 1 cup plain flour wholemeal
- 1 tbsp mixed spice
- 1 tsp salt
- 1.25 cups sultanas
- 80 ml canola oil
- 50 g plain flour white
- 60 ml water
- 55 g caster sugar
- 2 tbsp water
- Measure out all the ingredients before you start.
- Preheat oven to 200C.
Make Lemon Verbena Tea
- Place the water and lemon verbena leaves into a small saucepan.
- Cover with lid and bring to the boil over high heat, then reduce heat to low and simmer covered for 2 minutes.
- Set aside allowing lemon verbena to steep in the water.
Prepare the Yeast
- Place the buttermilk into a small saucepan and heat gently until lukewarm NOT HOT! To test, dip in your finger, it should feel just warm.
- Remove from heat and whisk in the yeast and sugar.
- Pour the lemon verbena liquid through a strainer into the yeast mixture, pressing out as much of the liquid as possible; discard the lemon verbena leaves.
- Set liquid ingredients aside for a few minutes while preparing the dry ingredients.
Mixing the Dough
- In the large bowl combine the flour, mixed spice, salt and sultanas.
- Make a well in the centre of the dry ingredients.
- Add the yeast mixture, and oil. Use one hand draw the flour mixture into the centre and mix to a soft sticky dough.
- Sprinkle a little flour over the bench.
- Tip out the dough and use your hands to squash it all together into one lump. Knead the dough for 5 minutes, only sprinkling it with flour if it feels too sticky.
- Lightly oil a bowl and place the ball of dough into the bowl, turn over the dough to cover with oil, cover it with plastic wrap and leave it for 1 hour in a warm spot to double in size.
Make the Flour Paste
- Place the flour and water in a bowl and beat until smooth, adding more water if the paste is too thick.
- Spoon into a piping bag or small plastic bag.
Make the Glaze
- Heat the sugar and water in the small saucepan until the sugar dissolves.
- Simmer uncovered, for 30 seconds. Remove from heat.
Shaping & Baking
- Line the large baking tray with baking paper.
- Punch the dough down once to release the air, then knead for 30 seconds.
- Roll the dough into a long sausage and use a dinner knife to divide dough into 32 even sized pieces.
- Shape each piece into a ball and place close together, but not quite touching onto the prepared trays.
- If time allows, set aside in a warm place for 20 minutes or until well risen.
- Now you are ready to pipe the crosses. Snip a small hole in the corner of the bag and pipe the flour paste to form crosses over the buns.
- Bake in preheated oven for 15-20 minutes or until well browned and risen.
- Brush the hot buns with the glaze.
- Cool slightly before serving.