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Free Range Family Easter Hot Cross Buns

This is a recipe that I got from the New Zealand Woman's Weekly, I have adapted the amount of spice used.

4 cups (600g) plain flour

2 teaspoon mixed spice

1 teaspoon ground cloves

1/2 cup castor sugar

1 tablespoon active yeast

1/2 cup sultanas or currants

1/2 cup warm water

1 cup lukewarm milk

1 egg, lightly beaten

1/2 cup self-raising flour

Sift plain flour, mixed spice, cloves and 1 teaspoon salt into a bowl.  Rub in butter using fingertips until mixture resembles breadcrumbs.  Stir in yeast, sugar and sultanas or currants.

Make a well in centre of dry ingredients, stir in warm water, milk and egg, gradually incorporating flour mixture until a soft dough forms.  Turn out onto a lightly floured surface.  Knead dough until smooth and elastic, add more flour if your hands get sticky.  Shape dough into a ball and place in a greased bowl.

Cover bowl with plastic wrap and set aside to rise in a warm place for 1-1/2 hours or until doubled in size.

Lightly grease a baking tray.  Turn dough out into a lightly floured surface and gently pat out to 3cm thick.  Cut into 12-14 pieces (depending on how big you want your hot cross buns. Gently roll each piece into a ball.  Place onto prepared tray, cover loosely with plastic wrap and set aside for 20-30 mins until doubled again.

Preheat oven to 200C, brush buns with extra milk or beaten egg.  Combine self-raising flour and water in a small bowl and mix until smooth.  Spoon into a plastic bag, snip off corner and pipe crosses on buns.

Bake buns for approx 15 mins until golden brown.  Serve warm or toasted.

2014-04-05 09.03.01