One a Penny, Two a Penny.. Hot Cross Buns.

Hot Cross Buns, Hot Cross Buns

One a penny, two a penny…

Hot Cross Buns, Hot Cross Buns!

I took this nursery rhyme literally and baked these lovely buns – Traditionally spiced with Cinnamon, sticky glazed fruit buns with pastry crosses! Classic Easter treat, these buns are irresistible when slathered with butter and served with a cup of hot tea!

To make 10 average sized Hot cross Buns, you will need.

3 ¼ Cups Refined Flour
1 Tsp Salt
1 Tbsp Dry Yeast
3 Tbsp Castor Sugar
1 ½ Cup Luke Warm Milk
30 Gms Butter
½ Cup Tutti Fruiti
1 Tsp Cinnamon Powder
2 Tbsp Sugar for the glaze

– Sift the flour, cinnamon and salt into a large bowl. In a small bowl, dissolve the Yeast in luke warm water with a Tsp of sugar. In a separate bowl, dissolve the remaining sugar in a little water. Add both mixtures to the sifted flour and mix.

– Add the luke warm milk, a little at a time, till all of it is incorporated into the dough. Add the butter and knead till the dough is soft and smooth. Cover with damp cloth and set aside till it doubles in size.

– Preheat the oven to 240 degree Celsius. Grease a baking tray and line it with some parchment paper.

– Knock back the dough and add the tutti fruiti. Shape into 10 round buns, marking a cross on the top with the back of a knife… You can also cut very thin strips of dough and place them in a cross shape on top of the buns.

– Place on the greased tray and set aside to rise for another 15 mins. Bake for 15 mins, till well risen and golden brown. Remove from the oven. To make the glaze, mix the sugar with 1 Tbsp of water and heat gently till the sugar dissolves. Brush the buns with the glaze immediately on taking them out of the oven.