Hot cross buns
Here is a lighter version of the classic Easter hot cross buns. They're full of fruit and spice and are unbeatable fresh out of the oven.
SERVES8
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
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Method
Dough
- Dissolve yeast with brown sugar, milk and water
- Sift together flours and spices
- Rub margarine into flour mixture
- Add egg to yeast mixture
- Knead flour mixture and yeast mixture together to form a slightly sticky dough
- Add dried fruit and knead
- Cover the dough in a large bowl and allow to rise until doubled in size
- Weigh the dough into 80g portions and shape into buns
- Allow to rise again until approximately doubled in size
Crosses
- Mix together the flour and water
- Roll dough into thin strips
- Place strips on top of buns in a cross
Baking
- Heat oven to 220C
- Brush the tops of the buns with trim milk
- Bake for approximately 10 minutes or until well browned on top and cooked through
- Transfer buns to a wire rack to cool
- Dough
- 1/2 tspdried yeast
- 2 tspbrown sugar
- 85 mlreduced fat milk
- 85 mlwarm water
- 1/2 cupwholemeal flour
- 1 cupplain white flour
- 1/2 tspground allspice
- 1/4 tspground cinnamon
- 1/4 tspground cloves
- 1 1/2 tbspmargarine
- 1egg
- 1/2 cupmixed candied citrus peel
- 1/2 cupdried currants
- Crosses
- 1 tbspplain white flour
- 2 tspwater
Per serve
- Energy813kJ
- Total Fat2.8g
- Saturated Fat0.7g
- Total Carbohydrate35.7g
- Sugars13.6g
- Dietary Fibre3.4g
- Sodium58mg
Method
Dough
- Dissolve yeast with brown sugar, milk and water
- Sift together flours and spices
- Rub margarine into flour mixture
- Add egg to yeast mixture
- Knead flour mixture and yeast mixture together to form a slightly sticky dough
- Add dried fruit and knead
- Cover the dough in a large bowl and allow to rise until doubled in size
- Weigh the dough into 80g portions and shape into buns
- Allow to rise again until approximately doubled in size
Crosses
- Mix together the flour and water
- Roll dough into thin strips
- Place strips on top of buns in a cross
Baking
- Heat oven to 220C
- Brush the tops of the buns with trim milk
- Bake for approximately 10 minutes or until well browned on top and cooked through
- Transfer buns to a wire rack to cool
Ingredients
- Dough
- 1/2 tspdried yeast
- 2 tspbrown sugar
- 85 mlreduced fat milk
- 85 mlwarm water
- 1/2 cupwholemeal flour
- 1 cupplain white flour
- 1/2 tspground allspice
- 1/4 tspground cinnamon
- 1/4 tspground cloves
- 1 1/2 tbspmargarine
- 1egg
- 1/2 cupmixed candied citrus peel
- 1/2 cupdried currants
- Crosses
- 1 tbspplain white flour
- 2 tspwater
Ingredients
- Dough
- 1/2 tspdried yeast
- 2 tspbrown sugar
- 85 mlreduced fat milk
- 85 mlwarm water
- 1/2 cupwholemeal flour
- 1 cupplain white flour
- 1/2 tspground allspice
- 1/4 tspground cinnamon
- 1/4 tspground cloves
- 1 1/2 tbspmargarine
- 1egg
- 1/2 cupmixed candied citrus peel
- 1/2 cupdried currants
- Crosses
- 1 tbspplain white flour
- 2 tspwater
Nutrition Facts
Per serve
- Energy813kJ
- Total Fat2.8g
- Saturated Fat0.7g
- Total Carbohydrate35.7g
- Sugars13.6g
- Dietary Fibre3.4g
- Sodium58mg
Method
Dough
- Dissolve yeast with brown sugar, milk and water
- Sift together flours and spices
- Rub margarine into flour mixture
- Add egg to yeast mixture
- Knead flour mixture and yeast mixture together to form a slightly sticky dough
- Add dried fruit and knead
- Cover the dough in a large bowl and allow to rise until doubled in size
- Weigh the dough into 80g portions and shape into buns
- Allow to rise again until approximately doubled in size
Crosses
- Mix together the flour and water
- Roll dough into thin strips
- Place strips on top of buns in a cross
Baking
- Heat oven to 220C
- Brush the tops of the buns with trim milk
- Bake for approximately 10 minutes or until well browned on top and cooked through
- Transfer buns to a wire rack to cool
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