Homemade Hot Cross Buns

Enjoy this recipe for homemade hot cross buns! They may not look perfect, but they'll taste fantastic. 

Yields: 16 buns

Preparation Time: 30 minutes, plus 3-4 hours for rising

Cooking Time: 17-20 minutes

Ingredients:

Super Booster:

• 1 ¼ cups high-grade flour
• 1 ½ cups milk
• 2 tbsp sugar
• 3 tsp active dried yeast (ensure it's within its expiry date)

Fruit:

• 1 ½ cups raisins, sultanas, chopped apricots, or a mixture
• Zest and juice of 2 oranges (peeled with a peeler and finely chopped)

Dough:

• 3 cups high-grade flour
• 3 tbsp brown sugar
• 2 tbsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp salt
• 50g chilled butter
• 'Super Booster' (from above)
• 1 egg, lightly beaten

Glaze:

• 1/2 cup sugar
• 1/3 cup reserved fruit liquid (or water if needed)

Crosses:

• ½ cup flour
• 1 tbsp sugar
• 3-4 tbsp water
• ½ tsp baking powder

Method:

Fruit:

1. Heat the orange juice and zest in a small saucepan until hot. Add the fruit to a bowl or resealable bag and pour in the hot orange liquid. Seal/cover and let sit for an hour or overnight. Drain the fruit in a sieve before using and reserve the liquid.

Super Booster:

1. In a large mixing bowl, add the first measure of flour.
2. Heat the milk in a heatproof bowl in the microwave until it reaches skin temperature (around 32°C). Add sugar and yeast, whisk gently for 20 seconds.
3. Make a well in the flour and pour in the milk mixture, stirring to combine evenly. Cover and let sit in a draft-free area for about 45 minutes until bubbly and puffed up.

Dough:

1. Once the super booster has risen, add the second measure of flour, sugar, spices, and salt to a large mixing bowl.
2. Add chopped butter and super booster mixture to the flour mixture, then add the beaten egg. Stir to form a rough dough.
3. Knead the dough on a floured surface for about 10 minutes until smooth and stretchy. Let it sit for 5-10 minutes.
4. Drain the fruit and knead it into the dough.
5. Place the dough back in the mixing bowl, cover, and let it rise until doubled in size (about 1-2 hours).

Optional: Refrigerate the dough overnight and continue the next day.

1. Divide the dough into 15-16 even pieces and roll each into a smooth ball. Place on a baking tray lined with parchment paper.
2. Cover with lightly oiled clingfilm or a damp cloth and let rise for another hour until doubled in size.
3. Preheat the oven to 180°C.
4. Crosses: Mix flour, sugar, water, and baking powder until smooth. Pipe crosses onto each bun.
5. Bake for 20 minutes until golden brown.
6. Glaze: Microwave reserved fruit liquid and sugar for 1 minute, then brush over the buns after baking.

Note:

• Dough rising time varies depending on temperature. Ideal is around 32°C. You can speed up rising by placing the dough in a warm, humid environment, such as a turned-off oven with a bowl of just-boiled water. Avoid temperatures above 50°C, as yeast dies at higher temperatures.
• If storing for more than half a day, consider toasting them.