A recipe for these, so simple to make and beyond delicious. The shortbread crosses on top add a lovely buttery crunch.

These were discussed last evening on ABC Sydney with Indira Naidoo.

Hot Cross Buns

Makes 12

For the dough

90g butter

Finely grated rind one lemon

2 cups warm milk, approximately

4 cups plain flour

5 teaspoons dried yeast

1¼ teaspoons salt

½ cup sugar

2 teaspoons mixed spice

2 teaspoons ground cinnamon

2 cups mixed dried fruit (or dried fruit of choice)

2 to 3 tablespoons honey or golden syrup for glazing

For the shortbread crosses

60g salted butter, softened

60g sugar

1 egg yolk

60g plain flour

60g self raising flour

Method

Place the butter and lemon rind in a saucepan and melt over medium low heat. Add the milk and continue to heat until the mixture is just slightly above lukewarm.

In a large bowl, mix together the flour, yeast, salt, sugar and spices.  Make a well in the centre and pour in the liquid.   Mix to a soft dough with a metal spoon.

Cover the bowl with a tea towel and leave to rise until about doubled (approximately 1 hour).

Meanwhile make the dough for the crosses.  Whisk together the butter and sugar, then whisk in the egg yolk until well combined.  Fold in the combined flours with metal spoon.  Wrap in cling film and refrigerate while the dough is rising.

Once the dough is risen line a baking tray, 25cm x 35cm approximately, with baking paper.

Turn the dough out onto a lightly floured surface.  Press out to a rectangle and sprinkle one cup of the fruit over, then fold it into the dough.  Press out to a rectangle once more and repeat the process with the remaining cup of fruit.  Knead for 2 minutes.

Cut the dough into 12 pieces and shape each into a ball.  Place side by side on the prepared tray, allowing a little space between.  Cover once more with a tea towel and allow to rise for 25 minutes. 

To make the crosses – on a lightly floured surface, sprinkle the dough with a a little flour and then roll out to a rectangle approximately 6mm thick.  Cut into strips approximately 8mm wide.

Meanwhile heat oven to 190 degrees C. 

Brush the risen buns gently with a little milk.  Cut the strips to length to make crosses to place over the buns.

Bake for 20 to 25 minutes until golden. 

While still hot, brush with honey or golden syrup.

HINTS:

To reheat and refresh, microwave each bun on High for 20 to 30 seconds.

Include 1 tablespoon mashed potato in the dough. Reduce the liquid by 1 tablespoon correspondingly. The potato helps to keep the buns fresh.

If you would like an easier option for the crosses on the buns, you could use a sheet of ready rolled short crust pastry. It won’t be quite as tasty as the homemade pastry version, but still jolly good and far better than the flour/water paste crosses.