Easter is all about taking time out with family friends and enjoying each other's company. We’re also well aware of the importance of eating as many easter eggs and hot cross buns as possible!
That's why we’ve sourced a delicious traditional hot cross bun recipe to share with you, and also some tips on what to do with any leftover Easter eggs...
Classic Hot Cross Bun - makes 12
Ingredients for the bun:
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
2 teaspoons mixed spice
2 teaspoons cinnamon
Pinch of salt
1 1/2 cups currants
2 eggs, lightly beaten
Ingredients for the cross:
1/2 cup plain flour
4 to 5 tablespoons water
Ingredients for the glaze:
1/3 cup water
2 tablespoons caster sugar
Butter, to serve
Step one: Firstly, combine the flour, yeast, sugar, mixed spice, cinnamon, a pinch of salt and currants in a large bowl. Then melt the butter in a small saucepan over medium heat. Add the milk and heat for 1 minute, or until lukewarm. Add the milk mixture to the eggs and currants and mix until the dough almost comes together. Use clean hand to finish mixing and form a soft dough.
**Add any leftover Easter eggs you have and make your Hot Cross Buns even more scrumptious!**
Step two: Once the soft dough has been formed, turn it out onto a floured surface. Knead for ten minutes or until the dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm area, which is draught free, for 1- 1.5 hours or until the dough doubled in size.
Step three: Line a large baking tray with non- stick baking paper and punch the dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Then, divide the mixture into 12 even portions and shape each portion into a ball. Place balls onto a lined tray about 1 cm apart and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. While they are growing, preheat oven to 190°C or 170˚C fan-force.
Step four: To make the flour paste, mix the flour and water together in a small bowl until smooth, adding a little more water if the paste is too thick. Spoon the mixture into a small snap-lock bag and snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses and bake for 20 to 25 minutes, or until buns are cooked through.
Step five: To make the glaze, place water and sugar in a small saucepan over low heat. Stir until the sugar dissolves and then boil for 3-4 minutes. Be careful this will be very hot! Brush warm glaze over warm hot cross buns and serve warm or at room temperature.
Got left over eggs? Don’t have time to cook anything else? One of our favourite things to do is to pop an easter egg (or two) inside a hot coffee to make an extra easter-ey mocha. For kids you can use the same method for hot chocolates.