• Rustic Hot Cross Buns

    These hot cross buns were a hit.  My children prefer the chocolate chip version so I halved the dough and made some of each.  In separate bundles just replace half the dried fruit with your favourite choc chip.  They need to be eaten within a day or so as they tend to harden however, if they do you can always gently heat and heap with butter to soften the texture. 


    2 tsp. dried yeast

    ½ cup water, room temperature

    1 cup milk, room temperature

    75g butter, melted

    1 egg, lightly beaten

    ½ tsp. ground cinnamon

    ½ tsp. allspice

    ¼ tsp ground cloves

    ½ tsp ground nutmeg

    4 cups plain flour, plus extra, if necessary

    1 ½ mixed dried fruit (sultanas, currants, raisins and mixed peel)

    ¼ honey


    ⅓ cup plain flour

    ⅓ cup water


    In a small bowl, combine a large pinch of the sugar with water, then sprinkle yeast over it. Stand for 7 minutes or until it activates and becomes foamy. Combine yeast mixture in a large bowl with the milk, butter and egg and stir well.

    Add flour, spices, dried fruit then stir until combined and a coarse dough forms. Turn out onto lightly-floured surface then, knead dough for 5 mins or until smooth and elastic, adding a little more flour if dough is sticky. Take care not to add too much extra flour or buns will be heavy.

    Place dough in a large, greased bowl,  cover with plastic wrap and leave for 40 min in a warm place. Turn dough out onto a lightly-floured surface, pat into a rough round shape, then cut into 12 even-sized pieces with a large, sharp knife. Roll each piece into a ball then place, on a greased tray. Cover loosely with a kitchen towel and prove for another 10 minutes.

    For crosses, combine ingredients in small bowl and stir until smooth and combined. Pipe a cross shape over the top of each bun. Bake for 40 minutes, or until golden and risen, then turn out onto a wire rack and allow to cool. For glaze, heat ¼ cup of honey in saucepan, then brush mixture over top of buns.