Hot Cross Buns

Hot Cross Buns
Difficulty - Medium
Prep time - 2 hours 15 minutes
Cook time - 15-20 minutes
Serves - 12

Hot Cross Buns

Delicious homemade hot cross buns served with Westgold butter. Once you try them you won't want store brought hot cross buns again,

Tips with Butter

Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.

Ingredients

1 cup Milk
1/4 cup Water
14g Dried Yeast
50g Westgold Unsalted Butter
1 Egg
3 3/4 cups Bread Flour
1 teaspoon Salt
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
1 teaspoon Ground Nutmeg
1/4 cup Caster Sugar
1/4 cup Sultanas or Raisins (or any of your favourite dried fruits).

For crosses:
2 tablespoons All Purpose Flour
2 tablespoons Water

Honey, to glaze
Golden Syrup, to serve

If you prefer chocolate over the traditional hot cross bun flavour, it's easy!

Just substitute the mixed spice, cinnamon and nutmeg with 1 Tablespoon of cocoa powder, and swap the sultanas for chocolate bits/chips/chunks.

Gluten Free Option:

80g Westgold Unsalted Butter
200ml milk
3 3/4 cups gluten free bread mix
7g instant dry yeast
¼ cup caster sugar
¼ cup sultanas or raisins (or your favourite dried fruits)
2 tablespoons mixed spice
¼ tsp salt
2 eggs

For crosses:
1/2 cup gluten-free flour
4 tbs water

Honey, to glaze

Method

Gently heat milk and water in a small pan until warm, place in a bowl and stir in the yeast. In a separate pan, melt the Westgold Unsalted Butter and place to one side. Beat egg in a bowl.

Sift flour in a large bowl, add salt, mixed spice, cinnamon, nutmeg and sugar. Make a well in the middle of dry ingredients and pour in the melted butter, yeast mixture and egg. Mix together to make a rough dough.

Dust the bench with flour and knead dough for approximately 10 minutes, or until soft and springy. Place the kneaded dough back in the flour dusted bowl, and cover with a damp cloth. Leave dough to rise in a warm place for at least an hour, or until doubled in size. Transfer the dough to clean bench dusted with flour. Use hands to force out the air by hitting the dough, then sprinkle over dried fruit and knead the dough for a further one to two minutes.

Grease a large baking tray. Separate the dough into 12 equal pieces and roll into balls. Space the dough balls evenly on baking tray. Cover with a tea towel and leave in a warm place for another 30 minutes. Preheat oven to 190°C. Mix plain flour and two tablespoons of water into a thick paste. Gently pat down the risen buns and use batter to mark them with a cross using a piping bag or spoon.

Bake for 15-20 minutes, or until golden brown. Brush lightly with honey and leave to cool. Serve warm with butter and golden syrup.

 

 

 

Gluten Free Method:

Gently melt butter with milk in a small saucepan.

In a large bowl add bread mix, yeast, sugar, sultanas (or other fruit), mixed spice and salt and combine. Make a well in the middle of the dry ingredients and pour in the butter & milk mixture. Add 2 eggs and beat to make a rough dough.  

Cover the bowl with cling wrap and leave to rise for two hours in a warm place.

Line an oven tray with baking paper. Separate the dough into 12 pieces and roll into balls. Space the dough balls evenly on the tray. Leave for 30 minutes to rest. Preheat oven to 190 C.

For the crosses, mix the flour and water into a paste. Mark the buns with a cross using a piping bag or spoon.

Bake for 15-20 minutes, or until golden brown. Brush lightly with honey and leave to cool. Serve warm with butter and golden syrup.

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