Page 41 - Waterfall City MarApr Issue 2026

TRADITIONAL

HOMEMADE HOT

CROSS BUNS

Recipe by Abigail Donnelly

H ot cross buns are a cherished

treat, lovingly baked with
warm spices and sweet
dried fruits that fill the
kitchen with a comforting aroma.
Why not make your own traditional
hot cross buns this Easter with
this delicious recipe, and fill your
home with the irresistible scent and
warmth of freshly baked goodness?

Ingredients
480g flour
2 x 10g instant yeast sachets
10g brown sugar
½ tsp cinnamon
½ tsp nutmeg
Salt, a pinch Method
½ tsp baking powder Preheat the oven to 180°C.
½ tsp bicarbonate of soda
1 lemon, zested To make the hot cross buns 1½ hours until doubled in size.
1 ¼ cups of milk • Combine the flour, yeast, brown • After the dough has risen, knock it
3 tbsp butter sugar, cinnamon, nutmeg, salt, baking down to its original size and then roll
2 free-range eggs powder, bicarbonate of soda, lemon into 12 evenly shaped buns.
1 tsp vanilla extract zest and dried fruit in a large mixing • Place the buns on a greased baking
135g sultanas and raisins bowl. tray and cover with clingfilm, leaving
• Place the milk and butter in a enough room for the buns to rise.
For the flour paste: saucepan and heat gently until the Allow the buns to rise for another
125g flour butter has melted. Lightly whisk the 30 minutes.
5 tbsp water eggs and vanilla together and add to
the dry ingredients, along with the To make the flour paste
For the glaze: milk-and-butter mixture. • Mix the flour and water together to
65ml golden syrup • Gently mix the dough using your form a smooth paste, place it in a
65ml boiling water hands or a wooden spoon until the Ziploc sandwich bag and cut off one
mixture comes together. of the corners to make a piping bag.
• Turn the dough out onto a clean • Pipe a cross onto each bun and bake
surface and knead for 10 minutes. for 15 minutes, or until the buns are
• Place in a lightly oiled bowl, cover with golden and cooked through. Glaze
clingfilm and place in a warm spot for the buns while they are still hot.

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