Hot Cross Buns with Flavoured Butters
16Serves
AdvancedDifficulty
30 MINSPreparation
20 MINSCooking
Fill your house with the fragrance of homemade Hot Cross Buns! Level up, by serving them with a line-up of flavoured infused butters.
Ingredients
18g dried yeast
1/4 cup caster sugar
1 cup milk, warmed
500g plain flour
1/4 cup milk powder
1/2 teaspoon salt
1 teaspoon mixed spice
1/2 teaspoon cinnamon
30g butter, melted
60g sultanas
60g currants
1 tablespoon mixed peel
1/4 cup water
1 egg, lightly beaten
80g plain flour
1/2 cup cold water
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 teaspoons gelatine
2 tablespoons cold water
1/4 cup caster sugar
1 cup milk, warmed
500g plain flour
1/4 cup milk powder
1/2 teaspoon salt
1 teaspoon mixed spice
1/2 teaspoon cinnamon
30g butter, melted
60g sultanas
60g currants
1 tablespoon mixed peel
1/4 cup water
1 egg, lightly beaten
80g plain flour
1/2 cup cold water
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 teaspoons gelatine
2 tablespoons cold water
Method
- Combine yeast, 1 teaspoon sugar and warm milk, cover and stand in a warm place for 10 minutes, until frothy.
- Sift flour, milk powder, salt, remaining sugar and spices. Add butter, sultanas, currants, mixed peel, yeast mixture, water and eggs. Mix to a soft dough, cover with a teatowel and stand in a warm place for 40 minutes, until doubled in size.
- Knead dough on a lightly floured bench until smooth and elastic. Divide dough into 16 pieces and knead each into a round bun. place buns onto a lined baking tray, cover and stand in warm place for 15 minutes.
- For crosses, combine flour and water into a soft paste, place into a piping bag and pipe a cross on each bun. Bake at 220°C (200°C fan forced) for 15-20 minutes.
- For glaze, combine brown sugar, cinnamon, gelatine and extra water in a small saucepan. heat for 1-2 minutes or until the sugar and gelatine has dissolved. Brush hot buns with glaze.
- Combine 125g softened butter with the following ingredient variations for delicious flavoured butters to serve with hot cross buns, muffins, pannetone or pancakes!
- Maple Pecan Butter: 1 tablespoon maple syrup, 2 tablespoons finely chopped toasted pecan nuts
- Orange, Lemon and Lime Butter: 1 tablespoon icing sugar and 1/2 teaspoon of finely grated zest of an orange, lemon and lime and 1 teaspoon lime juice.
- Rum and Raisin Butter: Soak 2 tablespoons chopped raisins in 1 tablespoon of rum until plump, drain and combine with butter and 2 teaspoons icing sugar.
- Honey Ginger Butter: 2 teaspoons honey, 1 tablespoon finely chopped glace ginger.