While you are spending some time at home this Easter weekend why not bake some fresh hot cross buns for the weekend? Here’s what you need!
For the buns:
- 1 Cup warm milk
- 2 Packets Active Dry Yeast
- 125 ml Sugar
- 80 ml Melted Butter / Margarine
- 2 Large Eggs
- 750 Grams all purpose Flour
- 1 tsp. Vanilla Extract
- 1 tsp. Salt
- ½ tsp. Cinnamon
- ¼ tsp. Nutmeg
- ½ cup of Raisins
For the glaze:
- 250ml Sugar
- 2 tbsp Milk
- ½ tsp. Lemon juice
- In a large mixing bowl, combine the milk, yeast, and a pinch of sugar, let it sit for 15-20 minutes and only stir the mixture once the yeast starts foaming.
- Whisk 1 egg yolk, butter and vanilla into the yeast mixture and in another bowl mix the flour, salt, cinnamon and nutmeg together.
- Make a well in the center of the dry ingredients and add the yeast mixture, stir the mixture well until it thickens and add the raisins.
- Through a handful of flour on a surface to knead the dough until it is soft and elastic for about 10 minutes.
- Wrap the dough in plastic wrap, cover it with a cloth and let it sit for about an hour and a half until the dough rises to double the size.
- When the dough is ready, form into 12 small equal sized pieces and place it onto a greased baking pan, cover with plastic wrap and let it rise in a warm place for about another 30 minutes. Preheat the oven to 200°C
- Beat the remaining egg and brush the top of the buns with the egg wash. Whisk the icing sugar, milk and lemon juice together to make the glaze. Fill a piping bag or resealable plastic bag with the glaze, cut a small hole in the bag in order to draw the crosses on the buns.
- Bake the hot cross buns in the oven for 22 – 25 minutes until golden brown.
Serve warm with a scoop of butter, honey, jam, cheese or even ice cream and you’ve got the perfect treat to share with the family!