Easter baking - Cake thirty eight Hot Cross Buns

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Like other Easter specialties they’re half way between bread and cake. I love the taste of the raisins and orange peel inside! They’re not too sweet and are good hot at breakfast with a cup of coffee or tea and why not some jam on top. They need some resting time so I find it impossible to bake them the same day for breakfast! So I make them the day before and heat them up, but they lose some of their fragrancy. 

14g dry yeast

55g sugar

250ml warm milk

600g flour

1 tsp cinnamon

60g butter

1 egg, lightly beaten

125ml warm water

250g dried currants or raisins

80g orange peel

1 tbs apricot jam

Combine yeast, sugar and milk in small bowl, whisk until yeast is dissolved. Cover bowl, stand in warm place about 10 minutes or until mixture is frothy. Sift flour and cinnamon into larghe bowl, rub in butter, then stir in yeast mixture,egg, water and fruit. Cover and stand in warm place about one hour or until mixture has doubled in size. Turn dough onto floured surface, knead about 5 minutes or unitl smooth and elastic. divide dough in 16 portions and knead into balls. Place buns into greased 23cm square slab cake pan, stand in warm place about 20 minutes or until dough has risen to top of pan.

Flour paste

75g flour

1tbs sugar

80ml water

Combine flour and sugar in small bowl, gradually blend in water, stir until smooth.

Place flour paste into piping bag fitted with small plain tube and pipe crosses onto buns.

Bake at 200° 10 minutes, reduce heat to 180° and bake about a further 15 minutes. Turn buns onto a serving plate and brush with warm apricot jam. 


Flour paste was too much for the Hot Cross Buns and I've used it to make a Bunny. Bunnies are never enough at Easter!

Also visit: http://time-for-a-cake.blogspot.it/2014/05/easter-baking-cake-thirty-seven_31.html