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Hot Cross Buns are traditionally eaten on Good Friday in Christian households and had become an integral part of Good Friday for most Christan. We can get hot cross buns from store and of course they are yummy but nothing beats home-made ones. Its easy to bake and you could rope in your kids to help with kneading and have them join in the fun of making them. It takes only about 20 minutes of work and spread over two hours. Its also more healthier than store-bought as you can reduce the amount of sugar and use high-calcium milk instead.

This recipes here makes about 12 hot cross buns.

These are what you need:

50g caster sugar
1 teaspoon of addition caster sugar (for separate use)
1 tablespoon dried yeast
450g plain flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

75g raisins
zest of 1 orange or 1 lemon
50ml warmed milk
1 beaten egg
50g butter, melted

For the glaze:

2 tablespoon sugar
2 tablespoon water

For the crosses:

80g plain flour
2 1/2 tablespoon water

This is how you do it.

Heat 150ml of water until its hand-hot. (place a finger int the water and still bear the heat)
Stir the teaspoon of sugar into the water and sprinkle in the dried yeast. Leave it for about 5-10 minutes until it forms a good frothy head.

Meanwhile sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Add the raisins and orange (lemon) zest. Heat the milk until hand-hot and set aside.

Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.

Mix, starting by using a wooden spoon and finishing with your hands.

Transfer the dough onto a clean, smooth surface and knead it for about 6-8 minutes, until it feels smooth and elastic. After a while it will stop sticking to the surface. Place the dough back in the bowl and cover with a lightly oiled plastic bag.

Leave it in a warm place to rise so that it is double its original size. This should take about an hour depending on the weather (faster on a very hot day while slower on a cooler day).

Take the dough out and knead it again so it goes back to its original size.

Grease a baking sheet and divide the dough into 12 round portions and arrange them on the greased baking sheets. Leave lots of room for expansion. ( you may need to do this in two batches).

Cover with the oiled plastic bag and leave to rise again for about 30 minutes. Pre-heat your oven to 220 degrees Celsius (430 degrees F).

To make the crosses:

Mix the flour and the water in a bowl, then use your hands to work it into a pastry. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.

Bake the buns for about 12-15 minutes.

To make the glaze:

Heat the sugar with water until it has dissolved. Brush the buns with the glaze as soon as they come out of the oven. Serve warm with butter.

Learn more about this author, Lynn Chua.
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