What could be better than eating delicious hot cross buns straight from the oven?
Nothing says 'Easter' like enjoying a delicious hot cross bun, shining with glaze and jewelled with delicious dried fruit. It's definitely easier to swing by a supermarket or bakery, but why not take some time with the family and make your own at home? When the smell of baking bread and cinnamon fills your kitchen, and butter melts perfectly on a bun fresh from the oven, we can promise that you won't regret it!
Plus, while you're waiting for it to bake, you can try some of our hand-picked Easter Sunday activities
In order to make the BEST hot cross buns, we're going to be 'slow proving' with just a small amount of yeast. We will prove the dough three times before baking. This gives the yeast plenty of time to work in the dough, creating a perfect light and chewy texture. We also used bread flour, but plain flour can be used instead if you can't find bread flour.
If you need a helping hand, you can also follow along on this video with Camp Quality Puppet, Dean.
1 cup (250ml) milk
2 tbsp honey
2 tbsp grapeseed or vegetable oil
60 grams (2 ounces) butter, chopped
1 cup (250ml) apple or pear juice, at room temperature
7-gram sachet dry yeast
1 tbsp finely grated orange rind
1/3 cup (55g) dried currants
1/3 cup (55g) sultanas
5 1/3 cups (800g) bread (or plain) flour
2 tsp ground cinnamon
1 tsp salt
1/2 cup (75g) plain flour
1 tbsp caster sugar (superfine)
1/3 cup (80ml) cold water, approximately
1 tbsp caster sugar
1 tsp powdered gelatine
1 tbsp water
Bring milk to the boil in a small saucepan; remove from heat. Add honey, oil and butter, and stir until combined.
Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then currants and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap and stand in a warm place for 30 minutes or until the dough doubles in size.
Lightly knead the dough on a lightly oiled or floured surface for 10 seconds. Return to bowl; cover and stand in a warm place for 1 hour or until risen by half.
Divide the dough into 16 pieces (each a little over 90g/3 ounces); shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover and stand in a warm place for 30 minutes or until risen by half.
Preheat oven to 200°C/400°F.
Make flour paste: combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.
Bake buns for 25 minutes or until buns are browned and sound hollow when tapped. Cool in pan.
Make glaze: combine ingredients in a small saucepan and stir over low heat, without boiling, until sugar and gelatine dissolve.
Transfer buns to a wire rack and brush tops with glaze.