Name: Classic hot cross buns
Prep time: 100 min
Cook time: 22 min
Total time: 122 min
Ingredients: Hot cross buns; 2 7g sachets dry yeast (or 30g fresh); 300 millilitre milk, warmed; 4 cup (600g) plain flour; 1 teaspoon ground cinnamon; 90 gram butter, chopped; 1 1/2 cup (285g) mixed dried fruit; 1/4 cup (55g) caster sugar; 1 egg; Crosses; 1/2 cup (75g) plain flour; 4 tablespoon water; Glaze; 1/2 cup (125ml) water; 1/4 cup (55g) sugar; 1 teaspoon mixed spice

Classic hot cross buns

The perfect Easter bun, whether it's enjoyed for breakfast, morning tea or dessert, the combination of sweet, juicy dried fruit and spices swirled through fluffy bread is utterly irresistible. Enjoy one warm or cool with a thick spread of butter.

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Makes 16

Prep

1H 40M

Cook

22M

Total

2H 2M

Ingredients

Hot cross buns

2 7g sachets dry yeast (or 30g fresh)

300 millilitre milk, warmed

4 cup (600g) plain flour

1 teaspoon ground cinnamon

90 gram butter, chopped

1 1/2 cup (285g) mixed dried fruit

1/4 cup (55g) caster sugar

1 egg

Crosses

1/2 cup (75g) plain flour

4 tablespoon water

Glaze

1/2 cup (125ml) water

1/4 cup (55g) sugar

1 teaspoon mixed spice

Method

1.Grease a baking tray. Sprinkle yeast over milk in a jug. Stand for 5 minutes until foamy. Sift together flour and cinnamon into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in dried fruit and caster sugar.

2.Whisk egg into yeast mixture. Pour over flour mixture. Mix to a soft dough. Turn out on a lightly floured board. Knead for 10 minutes, until dough is smooth and elastic.

3.Place in a lightly oiled bowl and turn until dough is covered with oil. Cover with plastic wrap, then a tea towel. Stand in a warm place until doubled in size (this is called proving). This will take about 45 minutes.

4.Preheat oven to 220°C. Punch down dough with fist to release air. Knead for a few minutes. Divide dough into 16 equal pieces. Knead each piece until smooth. Shape into balls. Arrange, close together on prepared tray. Cover with a tea towel. Stand in a warm place until doubled in size (about 40 minutes).

5.Prepare crosses by combining flour with water in a bowl until smooth. Place mixture in a piping bag (or plastic bag with corner snipped). Pipe crosses onto buns. Bake buns for 10 minutes. Reduce oven to 200°C and bake for another 10 minutes, until buns sound hollow when tapped.

6.Make glaze by combining all ingredients in a small saucepan. Bring to boil, stirring constantly. Reduce heat. Simmer for 1-2 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve warm with butter.

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