40 mins + rising time
Apple and sultanas… what a team! Nothing says Easter quite like the humble hot cross bun! If you’re a HCB lover, you’ll have to give our Apple & Sultana Hot Cross Buns a go! They’re a labour of love but goodness they’re worth it.
- Combine flour, yeast, sugar, cinnamon, all spice, salt, apple and sultanas in a large bowl.
- Melt butter in a small saucepan over a medium heat. Once melted, add the milk and heat until mixture is lukewarm.
- Add milk mixture and eggs to the flour and fruit mixture.
- Using a flat-bladed knife, cut the knife through the dough until it almost comes together. Using clean hands, finish mixing to form a soft dough.
- Place the dough onto a floured surface and knead for 10 mins, or until the dough is smooth.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Set dough aside in a warm place for 1 hour to 1 ½ hours, or until the dough doubles in size.
- Line a large baking tray with baking paper.
- Punch the dough back to its original size and knead on a lightly floured surface until smooth.
- Divide the dough into 12 even portions. Shape each portion into a ball. Place balls onto the lined tray, about 1cm apart.
- Cover once again with plastic wrap and set aside in a warm place for 30 mins, or until the buns have doubled in size.
- Meanwhile, preheat oven to 190°C.
- To make the flour paste, mix together the flour and water in a small bowl until smooth, adding more water if the paste is too thick. However, you don’t want mixture too be too runny!
- Spoon mixture into a piping bag (or a small snap-lock bag). Cut one corner of the bag, then pipe the flour paste over the tops of the buns to form crosses.
- Bake in the oven for 25 to 30 mins, or until the buns are cooked through. Keep an eye on them so they don’t burn!
- To make the glaze, heat the apricot jam and water in the microwave for a few seconds until runny. Using a pastry brush, brush glaze over the hot cross buns.
- Hot cross buns are best served fresh and warm!