We love bread in our house. Any bread – we are not fussy. But I must admit that Hot Cross Buns are a particular favourite. I start making them in early March and generally don’t stop until the week after Easter (well to be honest until Winter is over 😉 )
It has taken many years and many different recipes to come up with something that is pretty much identical to the Woolworths Hot Cross Buns but without the preservatives and loads of sugar. Since purchasing my Thermomix I am learning to convert my recipes to grams and have found that this is a better way of measuring ingredients for accuracy.
Have no fear if you don’t own a Thermomix or a bread maker. These beauties can be made in your bench mixer using the dough hook. My girls only eat Fruitless Hot Cross Buns but if you prefer yours with sultanas, raisins or other dried fruit add 1 cup when mixing the ingredients together.
- 270 grams tepid water (room temperature is best)
- 5 teaspoon of dry active yeast
- 560 grams bakers flour
- 2 teaspoons Apple Cider Vinegar
- 30-45 grams coconut sugar (depending on your taste buds)
- 3 teaspoons ground cinnamon
- 1 teaspoon of Nutmeg
- 50 grams butter (room temperature)
- 1 teaspoon salt
Add ingredients to your bench mixer in the order above. Combine on speed 1 or 2 until the dough starts to come together. Increase speed to medium high (this is 7 on mine) and continue to knead using the dough hook for 6-8 minutes. The instructions for the Thermomix are the same. Add ingredients to bowl and combine on speed 4/20 seconds. Then 6 minutes on dough setting.
Once kneaded allow to rest in the bowl for 15-20 minutes. Remove dough and knead of the bench for 1-2 minutes to remove any air bubbles and divide into 12 equal portions. Roll each portion of dough into a ball. Place 2-3 cm apart in a lined baking tin or tray. I am lucky enough to have a proving oven but a sneaky hack is to cover your hot cross buns with cling film and place on a tray in your unheated oven. Place another baking dish on a tray underneath and fill with boiling water. Close your oven door and prove for 30-45 minutes or until doubled in size. Gently remove from your oven and allow to sit on the bench while you preheat your oven to 180 degrees.
Gently remove the plastic cling film from your proved hot cross buns.
In a small bowl combine 3 tablespoons of plain flour with 3 tablespoons of water to make a smooth paste. Pour the paste into a zip lock bag and snip off a corner. Pipe your crosses onto your buns and bake for 30-45 minutes or until lightly browned.
For the sticky glaze combine 2 tablespoons of icing sugar with 2 tablespoons of boiling water and brush over your hot cross buns immediately after removing from the oven.
These buns can be frozen but I wish you luck because none of ours have made it to the freezer recently 🙂
Enjoy.
