![Home-Baked Hot Cross Buns](/on/demandware.static/-/Sites-LCAU-Library/default/dw1082062d/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000773_ENG.png)
Main ingredients
- Dairy
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Casserole
Price reduced from
$690.00
to
$552.00
Ingredients
Method
Ingredients
- 300ml milk, plus extra for the cross
- 70g butter
- 560g cake flour, plus extra for dusting
- 1 tsp salt
- 85g caster sugar
- 10g instant yeast
- 1 tsp ground cinnamon
- Zest and juice of 1 lemon
- 1 large egg, beaten
- 1 tsp canola oil
- 75g sultanas
- 3 tbsp apricot jam
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Method
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1Preheat the oven to 220°C.
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2In a small pot, bring the milk to a gentle simmer. Remove from the heat, add the butter and allow it to melt completely, and then allow the mixture to cool to a lukewarm temperature.
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3In a large bowl, combine 500g flour, salt, caster sugar, yeast, cinnamon, and lemon zest and juice. Create a well and add the cooled milk mixture along with the egg, and bring together using your hand.
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4Turn out onto a lightly floured surface and knead for 10 minutes. Place in an oiled bowl and cover with a damp tea towel. Allow to prove for 40 minutes or until doubled in size.
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5Remove the dough from the bowl and knead in the sultanas.
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6Separate the dough into 12 pieces. Roll into round balls and place neatly into the oiled buffet casserole and allow to prove for another 25 minutes.
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7Combine the remainder of the flour with enough water to form a thick paste. Place in a piping bag and pipe over each dough ball to form a cross.
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8Bake for 25 to 35 minutes or until golden brown. Warm the apricot jam in a small pot, passing it through a sieve to remove any chunks. Remove the buns from the oven and brush with the apricot glaze. Set aside to cool and then break apart to serve.
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9Cook's Notes:Make your own piping bag by using a strong zip-lock freezer bag and snipping off one corner.