Hot Cross Buns

Hot cross buns...hot cross buns...1 a penny 2 a penny hot cross buns. The classic nursery rhyme is how I knew hot cross buns for almost 35 years. It was only in Sydney when I came across this lovely treats and it's association with Easter. Apparently these are eaten on Good Friday. This is a sweet spiced bun with dry fruits. It's usually made with raisins (or sultanas as we call it down under). I made these raisins and cranberries for an extra punch. These buns can be eaten just like that or toasted with butter. This recipe while simple is time consuming and needs a lot of patience. Do not attempt when you are rushed for time.

Ingredients

Dough

1. Plain  flour - 500 gms (keep another 100 gms for kneading time)
2. Active Dry Yeast powder - 2 teaspoons (There are several varieties of yeast make sure you get the "active" variety else there would be extra steps to "activate" them.
3. Caster Sugar - 50 gms
4. Cinnamon powder -  2 tea spoons
5. Nutmeg powder - 1 tea spoon
6. Unsalted butter - 50 gms (soft)
7. Water at room temperature - 350 ml
8. Egg - 1 
9. Dry fruits (Raisins/Sultanas, Cranberries) - 300 gms

White Cross

1. Plain flour - 75 gms
2. Vegetable oil - 2 table spoons
3. Water - 75 ml

Glaze

1. Caster Sugar - 1/2 cup
2. Water (boiling) - 1/2 cup

Method

1. Mix all the ingredients for the dough in a large bowl and knead until gooey elastic dough is made. Keep adding a sprinkle of plain flour every now and then. Keep mixing until the dough does not stick to the bowl and shape it like a ball. If you have a stand mixer - great. However I don't and I did it by hand. If you have kids at home now would be a good time to involve them to knead the dough.
2. Once done cover it up with a damp cloth or clingon wrap and set it aside in a warm place for about an hour. I kept it in the oven with lights on for a bit of warmth. The dough should raise a few times in size by then.
3. Knead the dough again releasing the air bubbles and bring it to a ball shape.
4. Leave it to raise for another 30 minutes.
5. Knead the dough again and prepare separate balls about 80-90 gms each. Yes - I did weigh each bun. You might want to dust your hand with flour while doing so.
6. Set the balls in a flat baking tray lined with baking / parchment paper. Leave about 1/2 an inch gap between the balls.
7. Set this aside in a warm place and let it rise for 30 minutes.
8. For the white cross prepare a slush with flour and water. Add the water slowly until a thick but flowing consistency is done.
9. Transfer the slush to a piping bag or ziploc bag with a small cut at the end.
10. Once the balls have risen for 30 minutes pipe the flour slush cross across the buns.
11. Bake them in a oven pre-heated at 190 deg Celsius for about 25 minutes. Turn the tray around once around 10 or 12 minutes.
12. While the buns are baking prepare the glaze by mixing caster sugar in boiling water until the sugar is dissolved.
13. Take the buns out once you see a light brown cover on top.
14. Brush the glaze over the buns while the buns are hot.
15. Transfer the buns to a wire rack and let it rest for about 10-15 minutes.

Warm and soft hot cross buns are now ready to be relished!!

Enjoy!!

C