Hot cross buns. We get very excited about these each year and for good reason. If you buy good quality ones they are amazing! If you don’t you’re buying all sorts of nasties, sulphites, palm oil, preservatives, a bucket load of refined sugar all masked as a friendly Easter treat. So how does one make hot cross buns with no nasties? It’s surprisingly easy…and very cheap!
Hot cross buns have become a real contentious issue this Easter (see this post from Alisa at 123 Nourish Me) and I get why. But to get the best from the season, you need to be making your own. They are so much yummier and fill your whole house with the delicious smell of the spices in the buns.
Now don’t get me wrong, these take a while to make, but almost 50 minutes of the prep time is hands off, so it’s not labour intensive. And making 12 means you’ve got enough for a few days. Don’t be scared off by yeast either, these are pretty much no fail!
Every time I go to the bakery that I get our hot cross buns from they ask “traditional or choc chip”? And because my daughter doesn’t know about the choc chip ones…I’m never telling her. Master 3 won’t even touch them…I bet he would with choc chips though. Hot cross buns are a breakfast food at Kidgredients in the lead up to Easter…and once you start chocolate for breakfast…so I’m not going there, but I’ll put it in the recipe for you!
Hot cross buns with no nasties
Yield 12 large buns
- 1 tbsp dried yeast
- 2 tbsps sugar (I used raw, use whatever takes your fancy)
- 1 cup body temp water
- 2 tsps cinnamon
- 1/2 teaspoon mixed spice
- 1 cup sultanas (or choc chips)
- 3 cups plain flour
- 1 cup wholemeal flour
- 75 grams butter- softened
- 1/2 cup milk
- 1/2 cup plain flour
- 1 tbsp raw caster sugar
- 4 tbsps water
- 1 tsp apricot jam
- In a jug mix the cup of body temp water, 2 tbsps sugar and the yeast.
- Allow to rest until frothy.
- Combine the cinnamon, mixed spice and flour in a bowl.
- Add the butter and milk to the yeast mixture and pour onto the flour.
- using a dough hook on your mixer (or do it by hand), knead for 1 minute on low. Add the sultanas and knead for 3 minutes on medium.
- Cover the bowl with a damp tea towel and set aside in a warm place for 30 minutes to rise.
- Divide the dough into 12 pieces and knead into balls, then pop into a lined tray, just touching each other. (I used a 33x22.9x5.1 cm pyrex baking dish, - 13x9x2in)
- Preheat oven to 180 degrees.Allow buns to rise 20 minutes more.
- Mix the flour, sugar and water to form a paste. Using a piping bag or a ziploc with the corner trimmed off, pipe each row of lines in one go.
- Bake at 180 degrees for 20 minutes or until golden.
- Remove from oven and leave in the tray.
- Warm the apricot jam and use to glaze the tops of the buns.
- Serve with butter. These freeze well.