To celebrate #NationalHotCrossBunsDay, we’ve teamed up with KitchenAid to bring you a recipe!
Filled with fruit and spices, these delicious buns are best served with a dollop of butter!
- 4 cups plain flour
- 2 x 7g sachets dried yeast
- ¼ cup caster sugar
- ½ teaspoon ground allspice
- 1 tsp cinnamon
- ¼ teaspoon grated nutmeg
- pinch of salt
- ¾ cup currants
- ¾ cup sultanas
- 50g butter
- 300ml milk
- 2 eggs
- 4 Tbs plain flour
- 4 Tbs water
- 1/3 cup sugar
- ¼ tsp cinnamon
- ½ cup hot water
Pre-heated oven to 220 degrees.
Using the KitchenAid Sifter + Scale Attachment, sift flour, sugar, salt and spices into KitchenAid stand mixer bowl with dough hook attachment. Add yeast.
In a saucepan heat the milk over a low temperature, add butter, stir until melted.
Add milk and butter mixture to dry mix and turn stand mixer to level 4 until mixed thoroughly. Add the eggs and then the dried fruit continue mixing for 10 minutes until the dough is smooth and no longer sticky.
Remove bowl from mixer, shape dough into a ball and cover with plastic wrap and place in a warm spot to prove for 1 hour or until doubled in size.
Portion dough into 12 equal sized buns, placed closely together on a greased baking tray. Leave to rise for 1 hour.
To make the crosses, mix the flour and water thoroughly to form a thick paste. Spoon into a piping bag and pipe the paste in crosses on the buns.
Bake in oven for 20 minutes or until golden.
Mix glaze ingredients together until sugar has dissolved. Brush glaze over buns while still hot.