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Hot Cross Buns With Lemon Glaze

by Simon Thistlewood | March 23, 2015
Hot Cross Buns With Lemon Glaze

Makes 16

Ingredients

For the buns:

75g (1/3 cup) castor sugar
2 x 8g sachets dry yeast
1 1/2 cups warm milk
600g plain flour
a pinch of salt
1/2 tsp ground cinnamon
1/2tsp mixed spice
60g butter, chopped
1 eagg, lightly beaten
1 tbsp chopped mixed peel
2/3 cup currants

For the cross paste:

1/2 cup plain flour
4 tbsps water
2 tsp castor sugar

For the lemon glaze:

1 tbsp water
1 tsp gelatine powder
1 tbsp castor sugar
1/2 tsp lemon extract

Delicious with

 

Method

For the buns:

Combine sugar, yeast and milk in a bowl, stir until smooth and rest covered in a warm place for about 10 minutes or until frothy

Sift flour, salt and spices into a large bowl and rub butter into flour mixture with fingertips.

Stir in yeast mixture, egg, mixed peel and currants until well combined. If you are making the mixture the day before, cover now with plastic wrap and refrigerate to prevent rising, and follow rest of the recipe the next day.

Cover and rest in warm place for about 45 minutes or until mixture has doubled in size.

Pre-heat oven to 220℃.

Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Divide dough into 16 even pieces and roll into balls. Place balls into 23cm square cake pan that has been lightly greased and lined with baking paper. Rest covered for 10-15 minutes or until balls have risen to the top of the pan.

For the cross paste:

Combine ingredients in a small bowl and using a piping bag fitted with a small plain nozzle, pipe crosses on buns.

Bake for 20 minutes or until browned.

For the glaze:

Combine glaze ingredients in a small pan and stir over low heat until sugar is dissolved. Brush buns with warm glaze and cool on rack.

Smear a healthy serving of butter on while still hot and enjoy with a cup of tea, coffee or a cheeky glass of Hungerford Hill Liqueur Muscat NV.

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