“Hot cross buns,Hot cross buns,One a penny,Two a penny,Hot cross buns”
This nursery rhyme stayed with the foodie in me ever since childhood.It is a folk song as well as an old English recipe,which is associated with the end of Lent period.They are eaten on Good Friday, and are a crowd favorite each Easter.Most bakeries and chocolate companies start selling them even a month before Easter.However I feel its always special to make your own buns,instead of getting it from the market.Trust me there is nothing better! Your house feels heavenly with the warm bread smell with a hint of spice and sugar and makes you feel good, cozy, warm, fuzzy, happy and of course,HUNGRY!
What makes this hot cross buns recipe special?
- This recipe is egg-less.Hence vegetarians can enjoy these too.Also we use wholemeal flour along with plain flour or maida. This makes it healthier yet full of flavor.
- You can adjust the sugar according to your taste.Also,you can use any alternative like stevia etc.
Ingredients
- 2 cups plain flour
- 1 cup wholemeal flour
- ¼ cup currants
- 3 ½ tsp. dry yeast
- 30 grams melted butter
- ½ cup water for dry yeast
- 1 ½ cup lukewarm water and milk mixture
- 2 tsp. spice mix (cinnamon, nutmeg)
- ginger, small piece
- 2 tbsp. sugar
- 1 tbsp. salt
- ¼ cup self-raising flour(for the cross)
Instructions
- Preheat the oven at 225 degrees for 10 minutes.
- Add sugar to lukewarm water, mix until it dissolves. Add yeast to sugar water, so that it activates. This will make the mix frothy and activate in 15 minutes.
- Add this yeast, water-milk mixture, currants to the flour.
- Knead the dough, this will be sticky at the start, Add melted butter with remaining ingredients. Keep it aside for 30 minutes to rise.
- Once it has doubled, punch it down and knead it again.
- Divide the flour in 9 equal portions, give them a round shape and arrange them in a baking tray with some space in between the buns.
- Let it rest for 30 minutes. You will see the dough rise and sides might touch each other.
- Mix self-raising flour with 1 tbsp. water and add it to an icing cone, mark a cross on the buns with the paste.
- Bake the buns for 10 minutes at 225 degrees and 6-7 minutes for 200 degrees. Check the readiness, by inserting a toothpick, in them. If it doesn’t stick to the dough, buns are ready.
- Serve fresh with butter /fruit preserve.
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