Recipe: Easy Hot Cross Buns
In celebration of Easter, Boschendal Wine Estate has shared an easy peasy hot cross bun recipe.
'We hope to bring the spirit of this family celebration into your home with this recipe of our handmade Hot Cross Buns. Tender, comforting and delicately-spiced, they are the perfect breakfast or tea-time treat for the long weekend. Serve them in halves toasted until golden brown and slathered in soft farm butter,' says Christine.
- 675g white bread flour
- 80g light brown sugar
- 20g salt
- 1 satchet instant yeast
- 75g butter, melted
- 200g raisins
- 2 tsp ground cinnamon
- 1 tsp ground all spice
- 375ml water
- 2 bags rooibos tea
- 100g cake flour
- 20g castor sugar
- 100g warm water
- 80g castor sugar
- Make a strong tea with the tea bags and water
- Put the raisins in a bowl and pour the hot tea over. Let the fruit soak for an hour.
- Put the flour, light brown sugar, salt and instant yeast in a big bowl. Add butter and rub in.
- Strain the fruit, keeping the tea.
- Add the tea to the flour and mix to form a dough, adding a bit more water if the dough is too sti.
- Turn the dough out onto a lightly floured surface and knead until smooth.
- Add the fruit and the spices to the dough and knead it again until all the fruit and spices are incorporated.
- Place the dough into a lightly oiled bowl, cover and leave in a warm place to rise until doubled in size. Room temperature is normally sucient in summer.
- Turn the dough out onto a lightly floured surface and divide into 14/15 pieces of 100g each.
- Roll these into balls and place in a greased baking tin. Cover and leave to rise until doubled in size.
- Preheat the oven to 180°C. In the meantime, make the mixture for the crosses as well as the glaze.
- For the cross mixture, combine the water, flour and sugar to form a pipeable paste. Put the mixture in a piping bag and keep at room temperature.
- For the glaze, put the milk and sugar in a small saucepan and bring to a boil. Boil for 2 - 3 minutes, remove from the heat and keep aside.
- When the buns have doubled in size, snip a small hole in the piping bag and pipe crosses on top of the buns. Bake for about 15-20 miutes or until golden brown. As soon as they come out of the oven, brush the hot buns with the glaze.