Missing hot cross buns? Here’s how to make your own at home
- For the Easter buns:
- ¾ cup lukewarm water
- ¾ cup lukewarm milk of choice
- 3 tsp active dry yeast
- 2 cups all-purpose flour
- 2½ cups bread flour
- ½ tsp sea salt
- 2 tsp cinnamon
- 1½ tsp all-spice
- ½ cup raw cane sugar
- ⅓ cup olive oil
- ½ cup finely grated carrots
- ½ cup sultanas
- ¼ cup raw walnuts, chopped
- For the apricot glaze:
- 1 tbsp apricot jam
- 2 -3 tsp water
- For the cross:
- ½ cup plain flour
- 4-5 tbsp water
How to make:
- In a jug or bowl, combine the lukewarm water and milk with the yeast and set aside for 5 minutes or until the mixture is foamy.
- In a large mixing bowl, stir together the flours, sea salt, cinnamon, all-spice and sugar.
- When the yeast mixture is ready, add the oil and grated carrot, sultanas and walnuts and lightly stir before adding the wet mixture to the dry ingredients.
- Combine the ingredients with a spoon until it begins to come together and then use your hands to work the dough until it comes together in a large mass. Lightly dust your kitchen bench with flour and turn the dough out onto it.
- Knead the dough, adding a touch of flour at a time to reduce the stickiness for around 8 minutes or until dough is soft and smooth.
- Line a slice pan with baking paper. Divide the dough into 12 equal balls and place them on a lined baking tray with a small space between each ball. Cover the buns with a damp tea towel and set aside to proof for 1.5 hours.
- Preheat the oven to 200°C.
- Combine apricot jam and water in a bowl to create the glaze. After an hour and a half, take the buns and brush each one with a good amount of the apricot glaze.
- Mix flour and water together in a small bowl until smooth, adding a little more water if the paste is too thick. Spoon into a small zip-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
- Place the buns in the oven and bake for 25 minutes or until a deep golden.