Hot cross buns [Recipe]

“Hot cross buns! Hot cross buns! One a penny two a penny - Hot cross buns If you have no daughters, give them to your sons…”

Hot cross bun

“Hot cross buns! Hot cross buns!One a penny two a penny - Hot cross bunsIf you have no daughters, give them to your sons…”

Remember that nursery rhyme about Hot Cross Buns? Well, we’re about to make some real ones!

Prep time: 15 min

Cook time: 25 min

Total time: 2 hours 15 min

Servings: 6

Ingredients

100ml whole milk

2 ¼ tsp active dry or instant yeast

2 tbsp warm water

1 egg

30g (2 tbsp) white sugar

1 tsp lemon zest

250g (2 cups) all purpose flour

½ tsp fine salt (use ¼ tsp if using salted butter)

1 tsp ground cinnamon

½ tsp ground nutmeg

40g (3 tbsp) unsalted butter, at room temperature.

¼ - 1/3 cup dried blueberries or raisins

For glaze

1 egg yolk

1 tsp. Water

For Icing

1 cup icing/ confectioners’ sugar

3 tbsp butter, at room temperature.

2-3 tbsp milk.

Preparation

1. Heat your milk in a small saucepan or in the microwave until steaming with small bubbles. Set aside to cool to lukewarm.

2. Add your yeast to 2tbsp warm water. Stir and set aside to poof.

3. Once milk has cooled to lukewarm, add egg and stir until well combined. (*Be sure your milk has cooled sufficiently, otherwise the egg will cook in the hot milk). Add the yeast mixture. Set aside.

4. In a large bowl, add the sugar and lemon zest (skin of lemon fruit). With hands or with paddle, rub zest into sugar. Add flour, salt, cinnamon, nutmeg and butter to bowl. Still using the paddle attachment (or your hands), work the butter in to the flour until it has broken down a bit.

5. Switch to kneading hook with stand mixer. Add milk/egg/yeast mixer to bowl. Knead until dough is smooth and elastic, adding a bit more flour if necessary. Add blueberries and knead until incorporated. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled (60-90 minutes).

6. Remove dough to a floured surface and divide in to 6 equal portions. Form each portion in to a ball and place in a greased or parchment lined 9×5-inch loaf pan. Cover with a tea towel and allow to rise until almost doubled and puffy – 30-45 minutes.

7. Preheat oven to 375° F.

8. When buns have risen, combine 1 egg yolk with 1 tsp. water in a small bowl. Brush tops and sides of buns well. Place in preheated oven for about 25 minutes or until they sound hollow when tapped or 195° F. when tested with a thermometer (*check buns at 20 minutes and loosely cover with tin foil if tops are browned enough).

9. For the icing: add icing sugar, milk and softened butter to a bowl and stir to combine. Add more icing sugar (or milk) as needed to make an icing of piping consistency.

Tip: Makes for good break time or party snack for kids!

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