Hot X Buns

  • Hot X Buns
Ranking: 2 more votes required!

Rated 4.5 out of 5 based on 3 votes

Ingredients

  • 4 cups bakers flour
  • 3 x eggs
  • 1 cup currants

Method

These are not hard to make and literally kill the store bought options. You can pump them full of fruit and spice, plus you can add your own creative flair and make some different versions like mocha or caramel etc

Perfect for remembering Good Friday.

Hot X Buns
Yield 26 buns @ 65 grams

Ingredients
Ferment Mix
1/4 cup caster sugar
40g butter
300ml milk
Orange peel strip
3 teaspoons mixed spice
Dash dutch cinnamon
Dash cardamom
Bring to boil, cool add yeast

2 x 7g sachets dried yeast

4 cups plain flour
Pinch of salt
3 eggs, lightly beaten
1 cup currants
1 cup sultanas
Orange peel to taste

Flour paste
1/2 cup plain flour
4 to 5 tablespoons water 1 tablespoon of sugar

Glaze
1/2 cup water
1/2 cup of sugar

Make the glaze first so it is ready when the buns come out the oven. Place over a medium heat and allow to boil for 5 minutes set aside to cool a little

Sugar Free
Boil the milk with some sultanas, mash them so to release the fructose after they have boiled, add half a cup of honey. Use some of the liquid from this to the yeast slurry, add the rest with the fruit.

Chocolate
Use cocoa instead of spice at the ferment stage (around 2 tablespoons) and loads of chopped chocolate for the dough and the kids, especially Amy! (the pics on this post are chocolate buns)

Time To Make
Three 1/2 hours total

Method
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk and orange strip. Heat for 1 minute, or until lukewarm. Add yeast to the warm milk mixture and leave for 10 minutes or until the yeast becomes creamy on the surface. add the mixture to the flour and mix on a mixer with a dough hook for 5 minutes. Stop the machine and add fruit and mix for 5 more minutes.
Turn dough out onto a floured surface. Knead lightly. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into even portions.

Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until the buns double in size. Preheat oven to 200°C.

Make flour paste: Mix flour and water together in a small bowl with a whisk until smooth, adding a little more water if paste is too thick. Spoon into a piping bag or small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.

Bake for 15 to 18 minutes, or until buns are cooked through.
Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

Eat fast with a slab of butter

Happy Easter!

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  • The buns look amazing.

    Reply

    by ANNA LINHART on 27/03/2013, 10:38
    ANNA LINHART
  • I would love to try these hot with butter. ^_^

    Reply

    by Nell Hungerford on 27/03/2013, 14:16
    Nell Hungerford
  • Your recipe isn’t clear about when to add the yeast. It mentions yeast twice. And 15-18 minutes is way too long!

    Reply

    by Mishka Gora on 28/03/2013, 17:03
    Mishka Gora