So here is a fabulous and simple Hot Cross Buns recipe for Easter. This recipe is as straightforward as Hot Cross Buns get and produces a delicious, warmly spiced, sweet bun filled with raisins. They are incredible when served warm and slathered in butter.
Put 200 mls milk and 100 grams butter with all the spices into a sauce pan and simmer gently until all the butter is melted. Set aside to cool a little. If it is too hot when it goes in the flour it will kill the yeast.
Beat two of the eggs in a small bowl or mug and do the same for the last egg in a separate container.
I use a free standing mixer but you could do the same by hand. Put 500 grams flour, 1 tsp salt, 7g x 2 instant yeast and 80 grams caster sugar into your large mixing bowl.
Take care to put the salt and yeast on opposite sides.
Pour the contents of the saucepan into the big mixing bowl as well as the two beaten eggs. Mix with the dough hook on a medium speed for five mins or knead by hand for ten. The dough should be soft and elastic. Oil your bowl and cover until doubled in size. I usually find that this takes about 1 ½ to 2 hours.
Tip out the dough and pull out to a rough rectangle. Scatter all the raisins across it and gently roll up and knead for a few mins until the raisins are evenly dispersed.
Weigh the dough and divide by 12 or 13. Roll into balls and place on a lined baking tray a little apart to allow for puffing up. Remove any naked raisins on the top of your rolls.
Cover with oiled clingfilm and put somewhere warm to prove again. See pics. Preheat the oven to 200 C.
Mix the flour and water vigorously together for your flour paste. When gloriously puffed up brush gently with the single beaten egg wash all over and pipe or use a spoon to drizzle over the crosses. This can be a little tricky but stay strong.
Bake for about 15 minutes until browned and burnished.
Apply to Unbalanced and Psychotic Face.