Description

It’s almost Easter and I miss my favorite treats. Hot Cross Buns were baked yesterday. This is my friend, Arina’s recipe. She is the food editor for a weekly agricultural magazine in South Africa. I made some changes of my own though.

Ingredients

Scale

4 x 250 ml (4 k) white bread flour (all-purpose works)
1 packet (10 g) instant yeast
5 ml cinnamon
10 ml mixed spices (pumpkin spice works well)
3 ml nutmeg
3 ml fine cardamom (I left it out)
45 ml caster sugar (regular US sugar is fine enough)
5 ml salt
100 g raisins or sultanas, soaked in hot water for 10 minutes
Finely grated peel of 2 oranges
250 ml warm milk
1 extra-large egg
3 ml vanilla essence
60 ml melted butter
60 ml cake flour
Coldwater
100 ml marmalade (I used apricot jam)
30 ml boiling water
45 ml whiskey

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Instructions

Mix the flour, yeast, spices, sugar, and salt in a large mixing bowl, and add the drained raisins and finely grated peel.
Mix well. Lightly whisk together the milk, egg, vanilla essence, and butter and add to the dry ingredients.
Mix to form a dough.
Invert the dough onto a floured surface. Knead it for about 10 minutes until smooth and elastic.
Put the dough in a greased bowl and cover it loosely.
Let the dough rise for about 2 hours in a warm place, until its volume has more or less doubled.
Knock the dough down and divide it into 12 equal pieces.
Roll each piece into a ball and pack the balls in a medium-sized oven pan (loosely next to each other, not tightly against each other).
Cover lightly again and leave to rise until the pan is full.
Preheat the oven to 180°C./350°F.
Mix the cake flour with a little cold water until it is just soft enough to be piped with a piping bag.
Pipe crosses on the rolls.
Bake the buns for about 20 minutes until cooked through and golden brown.
Heat the marmalade, water, and whiskey to boiling point and simmer for a minute or two.
Pour through a sieve and use the glaze to paint over the buns as soon as they come out of the oven.
Serve warm or at room temperature with butter.
Makes 12 buns.

Notes

Prepared, tried, and tested owner, Christl Honiball-Aucamp from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition

Serving Size: a
Calories: 10490
Sugar: 33
Sodium: 296
Fat: 52
Saturated Fat: 10
Unsaturated Fat: 26
Trans Fat: 0
Carbohydrates: 2104
Fiber: 70
Protein: 345
Cholesterol: 32