Easter Hot Cross Buns
Warm yourself this Autumn with these delicious hot cross buns
- 6 teaspoons (25g) compressed yeast*
- 1 teaspoon flour (first measure)
- 1 teaspoon Chelsea White Sugar (first measure)
- 1 ¼ cup milk, scalded
- 4 cups flour (second measure)
- 1 teaspoon salt
- 1 teaspoon mixed spice
- 60g butter
- ¼ cup Chelsea White Sugar, extra (second measure)
- 1 cup sultanas or sultanas/currants/peel
- 1 egg, beaten
- 1 cup flour
- Cold water
- 1 tablespoon Chelsea Caster Sugar
- 1 tablespoon water
- 1 teaspoon gelatine
*Note you can substitute 25g of compressed yeast with 1 1/2 teaspoons of Active Yeast
- Crumble yeast into a small bowl, add the teaspoon each of flour and sugar. Mix in the milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
- Sift the flour, salt and spice into a large bowl; rub in the butter and add the sugar and sultanas.
- Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
- Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
- Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
- Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).
- Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
- Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.
- Heat the Caster Sugar, water and gelatine in a saucepan and simmer 1 minute.
- When the buns are cooked glaze them with the gelatine mixture while still hot.
For more inspirational Chelsea recipes go to their website.
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