There is nothing better at Easter than hot cross buns! I mean chocolate is great but my fave has to be hot cross buns, especially when they are home made and served warm with Bee2U Honey Whipped Butter! Give them a try this Easter and make a double batch if you have people coming around because they won’t last.

Hot Cross Buns with Honey Whipped Butter!

Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 minutes or until mixture is foamy. Add the egg and whisk to combine. Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre and pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and cover with plastic wrap. Set aside for about 1 hour or until dough doubles in size. Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to its original size. Divide into 12 portions and roll into balls.

Making Hot Cross Buns!

Place side by side in pan and set aside for 30 minutes or until doubled in size.

Proving the Hot Cross Buns!

To make the flour paste, combine flour, sugar and ¼ cup (60ml) cold water in a bowl. Spoon into a piping bag or zip lock bag and snip off the corner. Pipe crosses onto buns. Bake for 10 minutes and reduce the heat to 180°C and bake for another 20 minutes or until golden. Meanwhile, to make the glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a rack and brush with glaze. To make the honey whipped butter, combine butter and honey. Beat at high speed until light and fluffy. Cut a hot cross bun in half while it’s still warm, lather on some honey butter and devour!

Piping the cross!

MAKES 12

HOT CROSS BUNS

2 tsp (7g) dry yeast

¼ cup (55g) caster sugar

125ml, warmed milk

1 egg

3 cups (450g) plain flour

4 tsp mixed spice

50g, chilled butter

1 cup (80g) sultanas

FLOUR PASTE

1/3 cup (50g) plain flour

1 tbsp caster sugar

GLAZE

1 tsp powdered gelatine

2 tsp caster sugar

HONEY WHIPPED BUTTER

1 cup, softened butter

¼ cup Bee2U honey

 

Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 minutes or until mixture is foamy. Add the egg and whisk to combine. Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre and pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and cover with plastic wrap. Set aside for about 1 hour or until dough doubles in size. Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to its original size. Divide into 12 portions and roll into balls. Place side by side in pan and set aside for 30 minutes or until doubled in size. To make the flour paste, combine flour, sugar and ¼ cup (60ml) cold water in a bowl. Spoon into a piping bag or zip lock bag and snip off the corner. Pipe crosses onto buns. Bake for 10 minutes and reduce the heat to 180°C and bake for another 20 minutes or until golden. Meanwhile, to make the glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a rack and brush with glaze. To make the honey whipped butter, combine butter and honey. Beat at high speed until light and fluffy. Cut a hot cross bun in half while it’s still warm, lather on some honey butter and devour!

 

Hot Cross Buns with Honey Whipped Butter!

About The Author

Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for local produce, learning and getting kids of all ages in the kitchen.

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