Nothing says ‘Easter holidays’ quite like a batch of hot cross buns straight from the oven. Super-fast and easy, this recipe is all you need come Good Friday.
Why waste time hunting for your mixer’s kneading hook attachment when you can whip up a batch of these easy-peasy buns with no kneading at all? This is our Easter gift to you – the easiest hot cross buns you will ever make.
Our favourite hot cross bun toppings:
Whipped cinnamon sugar butter: whisk soft butter with cinnamon sugar (2 Tbsp sugar: ½ tsp cinnamon) until fluffy.
Toast, butter and drizzle with honey or dollop with lemon curd.
Try with nut butter and a dollop of berry jam.
Toast and spread with marmalade for a quick breakfast.
Serve warm with a scoop of vanilla ice cream, drizzled with chocolate or toffee sauce and dusted with icing sugar.
Ingredients
Paste for crosses
Method
1.Pour water into a small bowl and sprinkle in the yeast. Stir in honey, then leave at room temperature for about 5 minutes until foamy and puffed up.
2.In a saucepan, warm the milk and butter until just melted.
3.Stir in the spices and allow to cool for a few minutes.
4.Stir in the lightly beaten eggs.
5.Sift the flour into a large bowl, then add the sugar, raisins, peel and a pinch of salt. Use your hands to gently mix.
6.Make a well in the centre of the flour and pour in the warm milk mixture and yeast mixture. Using a metal spoon, gently fold the wet ingredients into the dry, just enough to create a large ball.
7.Place the dough in a clean, lightly oiled bowl and cover with a damp, warm tea towel (see tips) for about 30 minutes or until the dough has doubled in size.
8.Transfer to a lightly floured surface and gently shape into a log. Divide into portions and lightly roll into evenly sized balls. Arrange on a baking tray lined with baking paper, leaving a little room between each.
9.Cover with a warm, damp tea towel and leave to rise for another 30-40 minutes (the buns will be touching by then).
10.Preheat oven to 195°C. Combine the flour, sugar and milk to make a thick paste. Transfer to a piping bag or a zip-lock bag with the corner snipped off. Pipe crosses over buns.
11.Bake for 20-25 minutes until golden brown. Brush with maple syrup to glaze.
To warm a tea towel, just wet under the tap and wring out excess, then microwave for about 30 seconds. Hot cross buns are best eaten soon after baking; older ones can be toasted and served with butter. If you like, replace the peel with 1/2 cup freeze-dried raspberries, blueberries (fresh, frozen or freeze-dried) or finely diced apple or pear.
Nici Wickes' hot cross bun scone recipe is a triumph! Serve warm from the oven and slathered with butter for the ultimate Easter treat. They're also gluten-free, so they're perfect for sharing. Win!
