480 g flour
2 x 10 g instant yeast sachets
100 g brown sugar
1/2 t cinnamon
1/2 t nutmeg
Salt, a pinch
1/2 t baking powder
1/2 t bicarbonate of soda
1 lemon, zested
1 1/4 cups milk
3 T butter
2 free-range eggs
1 t vanilla extract
135 g sultanas and raisins
For the flour paste:
125 g flour
5 T water
For the glaze:
65 ml golden syrup
65 ml boiling water
Cooking Instructions
Preheat the oven to 180°C.
To make the hot cross buns
Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried fruit in a large mixing bowl.
Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.
Gently mix the dough using your hands or a wooden spoon until the mixture comes together.
Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size.
After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns.
Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.
To make the flour paste, mix the flour and water together to form a smooth paste, place in a Ziploc sandwich bag and cut off one of the corners to make a piping bag.
Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through. Glaze the buns while they are still hot.