Select your city:
Melbourne Perth Brisbane
Buy Tickets

Maggie Beer’s Hot Cross Buns

Makes 12 buns

Ingredients

Dough

4 1/2 cups plain flour

2 x 7g dried yeast

1/4 cup caster sugar

1 1/2 tspn mixed spice

Pinch of salt

1 1/2 cup currants

40g butter

300ml milk

2 eggs lightly beaten

4 tbspn water

 

Glaze

1/3 cup water

4 tbspn Apricot Jam

 

Method

Combine 4 cups of flour, yeast, sugar, mixed spice, salt and currants in a large bowl.

Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.

Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough.

Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.

Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 – 1 ½ hours, or until dough doubles in size.

Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball.

Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size.

Preheat fan-forced oven to 170C.

To make the flour paste, mix ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses.

Place into preheated oven and bake for 20 – 25 minutes, or until buns are cooked through.

To make the glaze, place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns.

Serve warm or at room temperature.

Sign up & become a
Good Foodie member

Not now thanks