Hot Cross Buns are spiced sweet buns eaten on Good Friday. As Easter long weekend is a great camping weekend in many countries this is a must-cook recipe each year.
1 1/3cupswarm milk(310ml) (110 degrees F | 43 degrees C)
1/4cupcaster sugar(60g)
2sachetsdried active yeast (about 4 teaspoons)(7g)
3 1/2cupsall-purpose flour(600g)
1teaspoonsalt
1 1/2teaspoonsground cinnamon
1teaspoonground allspice
1/2teaspoonground nutmeg
1/4cupbutter(60g)
1 1/2cupsraisins or sultanas
2eggs
Garnish
1/4cupall-purpose flour(60g)
1/4cupwater(60ml)
2tablespoonsapricot jamwarmed and strained
Equipment
12 inch Dutch oven
Directions
Buns
In a bowl, whisk together the milk, sugar, and yeast until all the sugar has dissolved. Cover and set aside until the yeast has activated and the mixture has become frothy; about 10 to 15 minutes.
In a large bowl, sift together the flour, salt, cinnamon, allspice, and nutmeg. With your fingers rub in the butter until the result looks like fine breadcrumbs.
Stir the raisins, eggs, and frothy yeast mixture into the flour mixture, then mix until well combined.
On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Add the dough to a large, slightly greased bowl then cover with plastic wrap. Leave in a warm place for 45 minutes or until the dough has doubled in size.
Remove the risen dough from the bowl and ‘punch down’. Slightly knead, then divide into 12 balls.
Place the balls (buns) onto a greased tray, cover with plastic wrap, then leave in a warm place to rise while you heat the Dutch oven.
Preheat the Dutch oven to 400 degrees F (200 degrees C), then add the dough balls.
Garnish
Whisk together the flour and water to a smooth paste. Place in a disposable snap-lock bag and cut off the tip. Using the bag, pipe a cross on the top of each bun.
Bake the buns in the preheated Dutch oven for 25 minutes, or until cooked through.
Straight after removing the buns from the oven brush with the warmed apricot jam.