Hot Cross Bun

• 1 cup (240 ml) milk
• 4 teaspoons (20 mL) water
• 1 cake fresh yeast
• 3 cups (720 ml) all-purpose flour
• ⅓ cup (80 ml) granulated sugar
• 1 teaspoon (5 ml) salt
• ¼ teaspoon (1.25 ml) cinnamon
• ¼ teaspoon (1.25 ml) ground nutmeg
• 1 egg beaten
• ¼ cup (60 ml) melted butter
• 1 cup (240 ml) currants
• 2 tbsp plain flour
• Vegetable oil
• 1 tbsp golden syrup

Ingredients for 10 servings (975 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Buns: Heat milk and water to lukewarm.

2. 2

   Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well.

3. 3

   Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes.

4. 4

   Mix remaining flour, sugar, salt, cinnamon and nutmeg.

5. 5

   Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.

6. 6

   Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.

7. 7

   Turn onto a floured surface and knead again.

8. 8

   Preheat oven to 375°F (190°C).

   Oven
9. 9

   Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.

10. 10

    Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown.

    Oven
11. 11

    Glaze: Mix together flour, vegetable oil and golden syrup.

12. 12

    Remove buns from tray and glaze.