I have not been swayed to buy a single hot cross bun from the supermarkets since they have been out practically since Boxing Day! It was hard, I was tempted many times but wanted to wait to make my own and test them in the bread maker. The bread maker took care of all the hard work (kneading) and the correct rising of the dough.
All I needed to do was, shape into 12 buns, add the cross, cook and glaze. It was a lovely thing to do on a lazy Sunday morning and the satisfaction of eating Hot Cross Buns straight out of the oven made the wait worth while.
I buttered and individually froze 8 of the 12 buns (as they are only good for about 2 days after making – no preservatives. I have been placing one in Mr5’s lunchbox occassionally throughout the week and he has enjoyed them.
Into the bread maker on the dough setting
4 Cups Plain Flour
1/2 Tsp Salt
1 1/2 Cups Luke warm water
2 Tbs Dried Yeast
1/4 Cup Raw Sugar
1 Tsp Mixed Spice
1 Tsp Cinnamon
50gm Butter, cubed and softened
1 Cup Sultanas
1/2 Cup Plain Flour
1/3 Cup Water
1 Tbs Raw Sugar
1 Tbs Hot Water
1 Tsp Gelatine
LETS PUT IT ALL TOGETHER
1. Place all the ingredients listed under into the bread maker section into the bread maker. Set to the dough setting (usually 1.5hours) and press start. Let it do it’s thing.
2. When it beeps that it is finished, take the dough out and cut into 12 even size pieces. Work gently into a ball shape and place into a lined deep baking dish. Place a clean tea towel over the top and leave to sit for 30-45 minutes. You want your buns to double in size. I find heating the oven up and then turning it off and placing the covered baking dish in with the door open helps speed up the process.
3. In a bowl mix together the ingredients for the cross. Spoon into a zip lock bag and then cut the tip off. Pipe your cross.
4. Place into a preheated 200 degree celicus oven for 20 minutes or until golden brown and they bounce back when touched.
5. Mix together the glaze ingredients and brush over the hot cooked buns.
Best eaten on the day you make them.
Freezer friendly: place into zip lock bags and freeze for up to 3 months. Allow to defrost on the bench or in the microwave.