Hot Cross Buns Recipe


This story is from one night so long ago (I won’t tell you just how many years, suffice to say—a lot) I was on a date with SilverFox, back when we had only just started seeing each other. The connection was off the charts. Intoxicating. We’d spend all day at work, emailing, texting, calling, whispering sweet nothings to one another. Kissing in dark corners. Alley ways. Every time we got an opportunity. We couldn’t get enough of each other. It was sickening, really. (Still is!)

This one night in particular, he had read about a new Thai place opening on King St, so with the rest of Sydney we tried to get a table on the opening night. Rookie mistake right there. Once we nabbed one, we discovered they had pretty much run out of everything on the menu. (I’m not kidding!) I mean, c’mon, what kind of thai restaurant runs out of satay sticks? That didn’t bother us though—we weren’t there for the food. We stayed all night, planted in the corner talking, drinking wine and talking more. We stayed while they cleaned and packed everything up around us, until they eventually kicked us out just after 2am. (Secretly, I think they felt left us alone because they felt bad that they had run out of food.)

Stumbling out of the restaurant, we were walking down an empty King St with no one around except for a few stray late night partiers, when we noticed a light on at the Vietnamese bakery. Bingo! Still hungry, we knocked on the plastic roller door, smiled and waved (I secretly prayed) and asked if they had anything ready to sell. The aroma, friends, was heaven. Indescribable. The owner kindly said she’d have some hot cross buns ready in half an hour if we were interested. (Hello, I’ve never met a carb I didn’t like. Clearly the answer was, hell to the y-e-s!) So we walked the length of King st and back, and before we knew it, we were holding a small paper bag of freshly baked easter buns in our hot little hands.

They were so fresh, they didn’t even need butter. We sat outside the bakery inhaling them. Laughing. Still talking. Smiling. Satisfied. It’s one of my favourite memories—we still talk about it. And every time I toast a bun and slather it with butter, I’m right back there, looking at SilverFox all googley-eyed and in love. (Like I said, sickening, huh?) Happy Easter Possums. Hot cross buns recipe below. MC


7g sachet dry yeast

1/4 cup caster sugar

1/2 cup reduced-fat milk

2 1/2 cups plain flour

1 teaspoon mixed spice

50g butter

1 egg

3/4 cup sultanas

1 teaspoon powdered gelatine

For the Cross Glaze you’ll need:

1/3 cup plain flour

1 tablespoon caster sugar

[the food] Hot Cross Buns Recipe [/the food]

  1. Grease a 4cm-deep slice pan. Place yeast, sugar and milk in a bowl. Stir until combined and yeast is dissolved. Cover and set aside in a warm place for 10 minutes.
  2. Sift flour and mixed spice into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre of flour mixture. Add yeast mixture, 1/4 cup warm water, egg and sultanas. Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size.
  3. Preheat oven to 200°C/180°C fan-forced. Turn dough onto a floured surface. Knead for 5 to 8 minutes or until smooth. Form into 12 balls. Place balls in prepared pan, 1cm apart. Cover and set aside in a warm place for 45 minutes or until balls double in size.
  4. Make cross glaze: Whisk flour, sugar and 1/4 cup cold water together in a jug. Spoon into a snap-lock bag. Snip off 1 corner from bag. Pipe crosses onto buns. Bake buns for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced. Bake for 15 minutes or until golden and cooked through.
  5. Place 3 teaspoons hot water in a jug. Sprinkle gelatine over water. Stir with a fork until gelatine dissolves. Turn buns onto a wire rack. Brush tops with gelatine mixture. Allow to cool. Serve.

Hot Cross Buns Recipe



Recipe adapted from taste.com.au