We’re nearly at the end of March, well into autumn, and the store shelves are rife with Hot Cross Buns. Like most other homes, we love our Hot Cross Buns. Our trusty bread maker has been getting well used. (We’ve tweaked the recipe an itsy bit and this is what we’re eating in copious amounts!)
Hot Cross Buns
(breadmaker recipe)
Makes 12
Difficulty Scale: Easy
FOR THE BUNS
Water* 310ml
Egg*
Melted Butter 2 tbsps
Nutmeg 1/4 tsp
Salt 1/2 tsp
Masala Chai Honey 4 tbsp
High Grade Flour 3 1/4 cups
Yeast 3 1/4 tsp
Chocolate Chips / Sultanas 3/4 cup
*place egg at the bottom of the measuring cup and pour enough water to reach 310 ml
FOR THE CROSSES
Plain flour 1/2 cup
Water 40 ml
Sugar 2 tbsp
GLAZE
Hot Water 2 tbsp
Apricot jam / Breakfast Marmalade 1 tbsp
MAKING THE BUNS
Mix all the ingredients into your breadmaker and follow instruction to make dough.
Once dough is done, knead dough on a well greased surface (I just spray a board with some neutral oil.)
Divide dough into 12 equal sized balls.
Shape into balls and put into a lined and well greased baking dish. (Don’t use a huge dish adn don’t put them too far apart. BUT, leave enough space for the dough to rise and spread.)
MAKING THE CROSSES
Make a paste of the flour, water and sugar.
I like to them roll them into long noodle like strands and place them on the buns.
Cover and leave to rise for an hour or so, under a damp tea towel.
Preheat oven to 180 degrees.
Bake for 30 minutes.
Mix the glaze ingredients and brush over the hot buns.
Eat hot with lashings of butter! Nom Nom Nom