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Bread

Easter Hot Cross Buns

Name: Easter Hot Cross Buns
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 16
Ingredients: Dough; 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast); 1 tsp Edmonds Standard Grade Flour (first measure); 1 tsp Chelsea White Sugar (first measure); 1 ¼ cup Meadow Fresh Original Milk, scalded; 4 cups Edmonds Standard Grade Flour (second measure); 1 tsp salt; 1 Tbsp mixed spice; 1 Tbsp cinnamon; 60g butter; ¼ cup Chelsea White Sugar, extra (second measure); 1 cup sultanas or sultanas/currants/peel; 1 egg, beaten; Cross Paste; 1 cup Edmonds Standard Grade Flour; cold water; Glaze; 1 tablespoon Chelsea Caster Sugar; 1 tablespoon water; 1 teaspoon gelatine (optional)

4.0

Preparation

20 mins

Bake

1 hours 15 mins

Difficulty

Easy

Servings

Are you up to the challenge? Try making your own hot cross buns this Easter.

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Ingredients
Method

Ingredients

Dough

6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
1 tsp Edmonds Standard Grade Flour (first measure)
1 tsp Chelsea White Sugar (first measure)
1 ¼ cup Meadow Fresh Original Milk, scalded
4 cups Edmonds Standard Grade Flour (second measure)

1 tsp salt
1 Tbsp mixed spice
1 Tbsp cinnamon
60g butter
¼ cup Chelsea White Sugar, extra (second measure)
1 cup sultanas or sultanas/currants/peel

1 egg, beaten

Cross Paste

1 cup Edmonds Standard Grade Flour
cold water

Glaze

1 tablespoon Chelsea Caster Sugar
1 tablespoon water
1 teaspoon gelatine (optional)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Reviews

33

What did you think of this recipe?

Liberty Parsons

They look and taste delicious! It was my first time making them and I did come across some trouble with the crosses, I would suggest putting a measurement for the water or saying what consistency the paste should be, but other than that they're perfect!

its good

Vicky

Good straight forward recipe, I added more spice and also lemon and orange zest. Yummy!

Method

Dough
Crumble Edmonds Active Yeast into a small bowl, add the first measure of Edmonds Standard Grade Flour and Chelsea White Sugar. Mix in the Meadow Fresh Original Milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.

Sift the second measure of Edmonds Standard Grade Flour, salt, mixed spice and cinnamon into a large bowl; rub in the Tararua Butter and add the second measure of Chelsea White Sugar and sultanas.

Add the beaten egg to the sponged yeast mixture. Add yeast/egg mixture into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).

Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 minutes).

Cross Paste
Mix sufficient cold water into the Edmonds Standard Grade Flour to make a soft paste and pipe a cross on each bun (pour mixture into a plastic bag, snip one corner and pipe onto buns).

Bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze
Heat the Chelsea Caster Sugar, water and gelatine (optional) in a saucepan and simmer 1 minute. When the buns are cooked glaze them with the gelatine mixture while still hot.