Traditional hot cross buns
Traditional hot cross buns
Nothing says "Easter" like a plate of freshly baked hot cross buns. Sweet, sticky and flavoursome - we recommend making a quadruple batch so they don't disappear too quickly!
makes: 8 | prep: 0:30 | cook 1:00
ingredients
- 25 g Flora Buttery
- 225 g strong plain flour
- 1 tsp salt
- 6 g fast-action dry yeast
- 40 g caster sugar
- 55 g mixed dried fruit
- 25 g mixed peel
- 1 tsp mixed spice
- 150 ml skim milk
- 25 g Flora spread
- 55 g plain flour
- 2 tbs sugar
- 1 tbs milk
Crosses
Glaze
method
- Preheat your oven to 220°C (200°C fan-forced).
- Put the margarine, sieved flour and salt into a large bowl and rub into a fine mixture that resembles breadcrumbs.
- Stir in the yeast, sugar, fruit, peel and spice. Warm the milk until tepid, pour it into the bowl, and mix together into a soft dough.
- Place the dough onto a floured surface and knead until elastic and no longer sticky. Shape into 8 buns and place them onto a greased baking sheet.
- Cover them with lightly oiled cling film and leave in a warm place for around 45 minutes, until almost doubled in size.
- To make the crosses: Blend the margarine with the flour and 4 tablespoons of water. Remove the cling film from the buns and pipe the mixture across them.
- Pop buns in the oven for 15 minutes or until golden brown and cooked through.
- To make the glaze: Gently warm the sugar and milk together. Brush it over the buns, and pop them back into the oven for another 2 minutes.
- Leave them to cool on a plate or rack before serving.
how to
How to make traditional hot cross buns
It’s not Easter without traditional hot cross buns. Best served straight from the oven!
notes
- Strong plain flour has a higher gluten content than other flours and is regularly used to make breads and dough.
- Switch out the mixed fruit for chocolate chips if you have more of a sweet tooth.
- This recipe was made by Flora for Kidspot.com.au.
