Homemade Hot Cross Buns

So these buns take a bit of effort, which can be hard to justify when hot cross buns can be purchased pretty much anywhere for about 60 cents a pop. (And who doesn't love those half-dozen hot cross buns that you buy at the supermarket that stay soft for weeks).

But these buns are worth the effort just for the smell of having them baking throughout the house. Unfortunately they don't stay soft for weeks, so eat them immediately (or freeze them and enjoy them for longer).

160g (1 cup) raisins

115g (3/4 cup) currants

50g mixed fruit peel

Grated zest of 1orange

100ml fresh orange juice

1 tablespoon (15g) dried yeast

60ml (1/4 cup) warm water

185mL (3/4 cup) warm milk

1 teaspoon vanilla extract

125g melted unsalted butter

90g (1/2cup) brown sugar

1 tsp cinnamon

1 tsp ground nutmeg

625g (5 cups) plain flour, sifted

1 teaspoon allspice

3 eggs

1 teaspoon salt

60g (1/2 cup) plain flour (extra)

Glaze:

115g (1/2cup) caster sugar

Soak the raisins (roughly chopped), currants & orange zest in the orange juice overnight.

Combine the yeast, warm water and a pinch of sugar in a bowl. Whisk and set aside for 15 minutes to go frothy (to make sure yeast is active). 

Combine the melted butter, vanilla extract, brown sugar, warm milk, cinnamon and nutmeg in a large bowl (e.g. mixmaster). Combine the sifted flour with the allspice. Stir the yeast mixture and 3 cups of the flour into the milk mixture. Beat to combine. Add the eggs, one at a time then mix in the remaining flour, salt and mixed fruit (including fruit peel).

Beat for 10 minutes using a dough hook, or knead by hand for 5-8 minutes (the mixture will become tacky). Set aside in a well oiled bowl for 1 hour.

Divide the mixture into 12 pieces. Roll each piece into a small ball and place on a well oiled tray. Set aside in a warm spot for another 30 minutes to rise.

To make the cross: mix together the extra 1/2cup of plain flour with 1/2cup of water to make a thick paste. Pipe onto the buns.

Place in a preheated oven (170 degrees) for 35-40 minutes.

To make the glaze, combine the sugar with ½ cup of water in a saucepan and boil until dissolved. 

Brush the buns with the glaze for the last 5 minutes of baking time.