I love the taste and texture of decent hot cross buns. However, I have zero luck when baking with yeast for some reason. I’ve made lots of bread etc in the past that’s worked fine. But I couldn’t tell you the last time a yeast item worked for me! So why am I trying this for a youtube video you ask? Indeed. I’m wondering why I’m putting myself through the stress too. But if I stop trying I’ll never get to the bottom of it. And Easter is coming up, which calls for this to be made right now!
EDIT: I’m adding this note after making these. The rising time will vary greatly depending on the temperature of your warm place. Whatever you do, leave the dough to double in size before moving forward with the recipe. I think this has been my major downfall with yeast the past year or two – no patience! Also, ensure you do cover it to leave it to prove – if you don’t it will form its own thin layer and that seems to hinder the final rise in the oven.
Ingredients
Buns
- 14g Dry Yeast
- 500g Plain Flour
- 3 Tablespoons Caster Sugar
- 1 Teaspoon Mixed spice
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Salt
- 40g Butter
- 155g Sultanas
- 185g Water
To Make the Crosses
- 30g Plain Flour
- ¼ Teaspoon Caster Sugar
- 3 Tablespoons Water
Sugar Glaze
- 2 Tablespoons Milk
- 2 Tablespoons Water
- 2 Tablespoons Caster Sugar
Method
- Add yeast, 2 tablespoons of the flour, 1 teaspoon of the sugar and 125ml tepid water in a bowl.
- Mix together, then leave in a warm place until foamy.
- Add the flour, spices, salt and sugar to a large bowl and mix.
- Add the butter and rub this in with your fingertips.
- Stir through the sultanas.
- Add in the yeast mixture, then slowly add water to form a soft dough (upto 185ml).
- Tip dough onto a floured surface and kneed for 5 minutes.
- Add a little flour to a bowl then put in the dough. Cover loosely and leave for an hour and half in a warm place, or until doubled in size.
- Tip the dough back out onto the floured surface and carefully knead to deflate.
- Divide into 8 pieces and shape each into a ball weighing about 125g. Weigh the ball as a whole and divide it by 8 or 12 to get the correct weight each needs to be.
- Add to a greased or floured oven tray so they’re just touching.
- Cover loosely again and leave for another 30 minutes or until almost doubled in size again.
- Mix ingredients together for the crosses.
- Add to a piping bag.
- Pipe a cross on each bun.
- Heat your oven to 200C and bake for 25 minutes.
- While they cook, add all glaze ingredients to a pan and a few minutes from the end of cooking, heat up the pan and stir continuously.
- Take the buns out and immediately brush them with the glaze.
- Move buns to cooling racks and leave to cool.
