Delicious Hot Cross Buns for Easter

Lifestyle
8th Apr 2020

What’s Easter without soft, fluffy hot cross buns!?

There’s something special about waking up Easter morning to the smell of freshly baked buns, lathering them up with butter and enjoying them with your loved ones.

So, trust us when we say this, once you’ve tasted these easy hot cross buns from Taste.com.au, you’ll never want to buy the shop ones again.

Happy Easter Caravanners!

HOT CROSS BUNS

Recipe by Taste.com.au

Ingredients

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currants
• 40g Lurpak slightly salted butter
• 300ml milk
• 2 eggs, lightly beaten

FLOUR PASTE
• 1/2 cup plain flour
• 4 to 5 tablespoons water

GLAZE
• 1/3 cup water
• 2 tablespoons caster sugar
• Soft spreadable butter, to serve

Method

Step one: Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

Step two: Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

Step three: Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.

Step four: Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

Step five: Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

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