Happy Easter to everyone! How have you been spending your long weekend? I spent most of yesterday recovering from an epic hangover.  But Friday night was spent with excellent company and delicious food. Perfect.

This post is 2 days late, as Hot Cross Buns are meant to be consumed on Good Friday, which we did. Don’t know why I’ve never made this before, the aroma emitting from the oven while these are baking is just unbelievable. And it’s ridiculously simple too, even without a stand mixer. I’ve used Joy of baking’s recipe and made some changes to it. You could make this outside of Easter period too, just glaze it in a different way, if you must. The succulent raisins, and the wonderful aroma from the spices, you won’t be able to resist having one, or 3. Eat it as is, or lightly toasted with a thick layer of butter. Heavenly.

I know my buns are a little rustic looking. Have to be more patience when it comes to shaping the dough. I also didn’t use a piping bag for the glaze. Who cares, it’s for our own consumption! Hehe. I’ve also reduced the amount of sugar in this.

Recipe slightly adapted from Joy of Baking

200ml milk
2 teaspoons active dry yeast
1/2 teaspoon granulated white sugar
3 cups all purpose flour plus extra if needed
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1 large egg, lightly beaten
2/3 cup raisins

Glaze:

1/2 cup icing sugar
1 tablespoon lemon juice

Microwave the milk until lukewarm (about 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Combine the flour, sugar, spices, and salt in a large bowl. Once the yeast is foamy, gradually add to the flour mixture and use a spatula to stir until the dry ingredients are moistened. Add the melted butter and egg and continue to stir. Knead the dough until it is silky smooth and elastic while gradually adding the raisins. Add more flour if necessary.

Place the dough in a lightly greased bowl, cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 – 2 hours).

When the dough has doubled in size, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with lightly oiled clingwrap and place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 200 celcius. Brush the tops of the buns with the egg wash, and with clean kitchen scissors, cut a ‘cross’ in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned. Place on a wire rack to cool completely before glazing.

Glaze: Combine the icing sugar and lemon juice and mix until smooth. If you want, you can use a piping bag to pipe the crosses on each bun. I was lazy, so I just spoon the glaze.

Makes 12 buns.

Enjoy baking! I promise I’ll be more hardworking and post my blogs a little more frequently too. *Sheepish Smile*