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Hot Cross Easter Buns

31/3/2013

 
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It's just after lunchtime on Good Friday and a blue-sky perfect Autumn day.  It's a lazy one at our place, just short of a pyjama day and we're planning to take a walk by the lake this afternoon.  We skipped breakfast, choosing instead to wait until the hot cross Easter buns came out of the oven and enjoy them for brunch, fresh from the oven, with a macchiato.

My mother had always taught me to work with fresh yeast and I can still remember when packets of dry yeast became readily available.  Funnily enough, fresh yeast is harder to find nowadays.  So, today I pulled out an old Tandaco Dry Yeast recipe that I had cut out from a magazine a couple of decades ago and adapted it to suit our tastes and the ingredients at hand in the larder. 

HOT CROSS EASTER BUNS
5 cups (750g) plain flour
1 scant teaspoon salt
3 scant tablespoons vanilla infused caster sugar
3/4 teaspoon freshly ground cinnamon
1/2 teaspoon mixed spice
14g dried yeast
1 cup mixed dried fruit: raisins, sultanas and citrus peel
400ml lukewarm milk
2 tablespoons melted unsalted butter
1 egg, lightly whisked

For the crosses:
a paste of flour, water and sugar OR
a small piece of shortcrust pastry cut into thin strips

For the glaze:
1/2 cup maple syrup, warmed
1/4 teaspoon cinnamon

Combine the dry ingredients in the bowl of a kitchen mixer and make a small well in the centre. Whisk together the milk, melted butter and egg. Add to the dry ingredients and, using the dough hook attachment, mix to a soft dough. Knead for two minutes. If the dough feels too dry, add just a little extra milk.

Cover the bowl with a clean tea towel and place in a warm place, free from draughts, for an hour or so until the dough has doubled in size.

Punch down the dough and place it onto a lightly floured bench, knead it into shape.  With a sharp knife, cut the dough into 16 portions and roll each one into a neat ball-shaped buns.  Place the buns onto a baking sheet lined with baking paper, cover with a clean tea towel and leave in a warm spot for a further 20-30 minutes until the buns have doubled in size.

Place or pipe the crosses over the top of the buns and bake in a preheated oven at 200 degrees C for 20 minutes until they are golden brown and sound hollow when gently tapped.  Brush with warmed maple syrup cinnamon glaze and serve immediately.  

​Makes 16, which is plenty for you and your neighbours!
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How are spending your Easter weekend?  What good things are you baking?  Do you prefer to use fresh yeast or dried?
leaf (the indolent cook) link
28/3/2013 07:31:43 pm

Happy Easter and long weekend! I'm sitting down with a cup of tea and freshly baked banana bread as I read this post. Your hot cross buns look luscious!

Lizzy
28/3/2013 07:58:09 pm

Well, thank you kindly.... freshly baked banana bread and a cup of tea sounds wonderful! Happy Easter and long weekend to you too xox

Christine (Food Wine Travel) link
29/3/2013 02:34:13 am

Wish I could have shared in your hot cross buns Liz. They look delicious!

Lizzy
29/3/2013 05:23:33 am

Thanks so much, Christine, it would have been lovely if we could have had a catch up. I've come down with a sore throat and chest infection by the seems of things, so best we don't go near you and Maurie at the moment xox

celia link
29/3/2013 11:37:03 am

They look lovely, Lizzy! It really is hot cross bun season, isn't it? :) Have a fabulous Easter, love! xx

Lizzy
31/3/2013 11:27:57 am

Thank you, Celia... it is indeed. Have a wonderful Easter too xo

InTolerant Chef link
29/3/2013 11:50:51 am

So lovely Lizzy! It was certainly a gorgeous day yesterday, wasn't it? We spent the day smelling 6hr slow cooked lamb shoulders baking in the oven, then a poachedpearhazelnutpralinepavlovawithchocolateganache for dessert- magnificent!
I usually use dried yeast as it's much easier to find, and consistent.
Have a lovely Easter sweetie!

Lizzy
31/3/2013 11:28:48 am

Happy Easter Bec... that slow cooked lamb sounds amazing!

Maureen link
29/3/2013 09:15:09 pm

These buns look like they'd melt in my mouth. There's only one spot up here where we can get fresh yeast and it's only a 15 minute drive. I should go over there next week and make something special. Happy Easter, lovey one!

Lizzy
31/3/2013 11:29:19 am

That would be nice.... lovely baking with fresh yeast. Happy Easter my friend xo

azita link
31/3/2013 03:19:23 am

Oh my goodness - these look succulent! Makes me want to bake. Happy Easter!

Lizzy
31/3/2013 11:29:39 am

Excellent! Happy Easter Azita xo

giulia link
31/3/2013 03:15:15 pm

they look delicious! wish i had made some as well :) there is always time right? when will you announce the winners of the giveaway?

Lizzy
31/3/2013 04:04:54 pm

Hi there.... ah, yes, the book giveaway.... just waiting on the publisher to choose a winner.... she may be away with the Easter break.

Andrea
28/3/2014 12:45:27 pm

Again Liz, I have been inspired by your recipe, have decided theses hot cross buns are in the to-do list this weekend along with a few other goodies!! X

Lizzy
9/4/2014 01:46:19 pm

Andrea, thanks so much, I hope you like them!

Toni | 2 Aussie Travellers link
3/3/2016 03:43:13 am

They look great! I had my trial fruit bun recipe ready to go and realised I had no idea what the cross was supposed to be made of. Was going to ice it but realised that wouldn't work for reheating :)

Tiffany
22/3/2016 05:40:39 pm

Excellent! I will be giving these a go! Thank you for sharing.

Denise Small
25/3/2016 12:42:12 am

Just tried this recipe and really disappointed as it did not work for me, too dry. I looked up another recipe after to compare it and it had 2 eggs and only 4 c flour for the same amount of yeast and milk and butter. Will try the other recipe next time.

Liz
25/3/2016 01:03:06 am

Hi Denise

I’m sorry to read that the recipe didn’t work for you… it has always worked well for me and, I must admit, I have never found them to be dry.

If the dough ever feels too dry, you can always add a little extra milk. I tend to know how the dough will be by the feel of it.

I am glad that you have found another recipe to try.

Thank you for the feedback, it is greatly appreciated.

Best wishes, Liz


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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