Although hot cross buns have been in the supermarkets since February, nothing beats a homemade batch, still warm from the oven over the Easter holidays. This recipe works beautifully with gluten free flours, or just as well using regular flour if gluten isn’t an issue for your family.
4 tbsp butter (or sub a non-dairy spread)
1 cup milk
1/4 cup sugar
2 x 8g pack of yeast
1 tbsp psyllium husks (omit if not making GF)
400g plain flour (for the GF use your favourite GF blend)
3/4 tsp cinnamon
1/4 tsp mixed spice
1/4 tsp nutmeg
1 tsp salt
1 tbsn orange zest
1 cup sultanas
+the glaze & drizzle ingredients
Melt the butter in a small saucepan and add the milk and sugar. Warm gently – don’t let it boil. Remove from the heat and add the yeast and husks if using.
Let it sit for about 10 minutes.
Mix the dry ingredients, zest and sultanas in a separate bowl.
Add the yeast mix and eggs and use your hands to combine the dough.
Turn out onto a floured surface and knead until smooth and elastic.
Place it in an oiled bowl and leave to rise, until doubled.
Punch down dough and knead again.
Place the dough in a loaf tin and leave for at least 30 minutes to rise. I scored a cross on the top of each bun at this stage. Before baking, brush with milk (or oil) and pipe on the flour (1/2 cup flour, 1/2 cup warm water, 1 tsp vanilla), mix.
Bake in a hot oven for around 30 minutes. (these buns took about 20)
Brush with glaze while still warm.