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Home-made Hot Cross Buns

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Author Topic: Home-made Hot Cross Buns  (Read 753 times)
« on: February 20, 2009, 11:19:08 am »

Fresh from the oven — hot cross buns

CROSS OR NOT: Despite the shops now releasing hot cross buns in January; come April a home made version served hot with butter can't be beaten.

CROSS OR NOT: Despite the shops now releasing hot cross buns in January;
come April a home made version served hot with butter can't be beaten.

While there are plenty of styles and flavours of commercially made hot cross buns, it's hard to beat your own, fresh from the oven. Remember, if you are short of time you can always make them without the crosses.


To make 16-20 hot cross buns:

  • ½ cup each warm milk and water
  • ½ cup brown sugar
  • 4 tsp active dried yeast
  • 75g butter, barely melted
  • 1 large egg
  • 1 tsp salt
  • 4 cups high grade flour
  • 1 tbsp each mixed spice and cinnamon
  • 1 tsp each ground cloves and vanilla
  • 1 cup mixed fruit or currants


  • Measure the warm milk, water and 1 tbsp of the brown sugar into a large bowl, warm or cool to body temperature, then sprinkle in the yeast granules.
  • Stir after two minutes to ensure yeast has dissolved before adding 2 cups of measured high grade flour. Cover and leave in a warm place for about 30 minutes.
  • In another bowl mix the melted butter and remaining brown sugar, then beat in the egg, salt, spices, vanilla and dried fruit. Add the risen yeast mixture and the remaining flour and mix to make a dough just firm enough to knead, adding a little extra flour if necessary.
  • Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes, or until the dough forms a soft ball and springs back when lightly pressed. Shape and bake as described below.

Bread machine instructions:

  • Carefully measure all the ingredients into a 750g capacity bread machine, in the order specified by the manufacturer (ie, yeast, then flour then water, or water, then flour, then yeast etc). Set to the DOUGH cycle and start.
  • NOTE: Add the mixed fruit at the beep if your machine does this.
  • When the cycle is complete, shape and bake as described below.

Shaping and baking:

  • Divide the dough evenly into four pieces then each of these into four or five. Shape each piece into a round ball and arrange the balls in sprayed or Teflon-lined baking pans, or in a rectangular roasting pan, leaving about 1cm between each bun.
  • Cover with cling film and leave in a warm place until double in size.
  • If you want to add pastry crosses, rub 60g cold butter into 1 cup of high grade flour then add about 3 tbsp of cold water to form a stiff dough.
  • Roll very thinly then cut into strips, brush with beaten egg and place carefully on the risen buns, egg side down.
  • Bake at 225°C for 10-12 minutes or until lightly browned. Glaze immediately with a syrup made by bringing to the boil one tbsp each of golden syrup, honey and water.

« Last Edit: February 20, 2009, 11:24:05 am by Kiwithrottlejockey » Report Spam   Logged

« Reply #1 on: April 03, 2009, 01:07:26 am »

Egg-citing chocolate recipe

The Dominion Post | Thursday, 02 April 2009

CHOCOLATE TREAT: Think how delicious your home-crafted egg will taste.

CHOCOLATE TREAT: Think how delicious your home-crafted egg will taste.

Since Easter increasingly means chocolate, we've got a rich and decadent egg recipe which should make you a very popular bunny.

The filling is rich and smooth, and can be made with either dark or white chocolate, which can in turn be coated with either the same type of chocolate, or for a contrast the other type. (Note: a white coating will probably not be opaque enough to completely conceal a dark filling.)



For 12-15 eggs ...


  • 150g dark or white chocolate
  • 2 tbsp orange liqueur or ½ tsp finely grated orange zest
  • 2 tbsp orange juice
  • 25g butter
  • 1 egg yolk

To coat:

  • 100-150g dark or white chocolate
  • ½-1 tsp Kremelta (optional)


  • Break chocolate into squares and put in a round microwave-proof or heat-proof glass container with the liqueur or orange zest and juice.
  • Microwave uncovered on defrost (30 percent) power for 3-4 minutes, stirring every 30 seconds or so, or heat in a bowl over boiling water until the chocolate has melted enough to be mixed smoothly with the liqueur.
  • Stir in the butter and egg yolk until well combined. Refrigerate until firm enough to shape into roughly walnut-sized egg shapes.
  • Arrange the eggs on a baking paper-lined tray, and place in the fridge or freezer for at least 20-30 minutes (or overnight).
  • When the fillings are well chilled, prepare your choice of coating.
  • Break or chop the chocolate up into small pieces, place it in small bowls and melt it in the microwave or on the stovetop, as described above, and stir until it is smooth and glossy.
  • If it seems thick, you can thin it a little by adding ½-1 tsp Kremelta and stirring again. Cover a tray with baking paper.
  • One at a time, take a chilled centre and dunk it in the melted chocolate.
  • Turn it so it is coated on all sides, then lift out immediately (or it will begin to melt).
  • Let it drain for a second or two, then place it on the tray.

You may have, or can buy special wire loops for dipping chocolates, or you can fashion your own from soft wire, or use a fork.

It may take a few goes to work out a system that gives a smooth, unblemished coating, but even if they don't look perfect they still taste great. Refrigerate again until the chocolate has set.

Refrigerate or freeze in a covered container until required.

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« Reply #2 on: April 08, 2009, 12:48:44 pm »

Jo Seagar's hot cross  buns


4t dried active yeast (15g)
1¼ C warm water, at bath  temperature
2t sugar
7 C white high-grade flour, or 3½ C white and 3½ C wholemeal
1½ t salt
¼ C caster sugar
¾ C raisins or sultanas
½ C currants
½ C chopped crystalised peel  (75g)
2T cinnamon
2T mixed spice
2C warm milk (500 ml), at bath  temperature
75g melted butter
1 egg, beaten

For the crosses

¾ C flour
¾ C water

For the glaze

¼ C sugar
2 T water


In a bowl combine the yeast,  warm water and sugar.  Leave in a warm place until the mixture becomes frothy  (approx 15 minutes).

In a large mixing bowl combine all the dry  ingredients and fruit. Make a well in the middle and pour in the warm milk,  melted butter, beaten egg and yeast mixture. Mix well  then turn the dough out onto a floured bench and knead  the mixture. I find it will  take at least 10 minutes (200  times).

Divide dough into 30 pieces and roll into buns. Place on two baking trays sprayed with non-stick baking spray, cover with  cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour.

Preheat oven to 220 [Degree] C. For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it  together to form a sticky  paste.Snip one corner of the  bag and pipe out crosses on to the buns. Bake for about  20 minutes.

Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack. Makes 30.

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« Reply #3 on: April 08, 2009, 05:08:14 pm »

and a hint to liven up yesterdays leftover Easter Buns http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=34877153&threadid=34877153
I was listening to the radio at the weekend
 (I love my radio as I potter in the kitchen) and they gave out a nice idea for 'grown up' hot cross buns. Make a slit in the top of the bun, put in a square of chocolate and a little brandy. Then put them in the oven to heat up. The brandy soaks in to the bun and the chocolate melts in too. Sounded quite civilised I thought...lol

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Posts: 7433

« Reply #4 on: April 09, 2009, 03:38:43 pm »

I use less liquid than Jo Segar but then I use 2 eggs and 120g of butter so that may bring it up to the same otherwise my recipe is very similar. Amazing as mine started as an AWW recipe that has been heavily altered over the years. The only thing real difference is ½tsp of ground cloves and I use a whole packet of mixed peel. This year I threw in 35g packet of chopped dried apricot as well.

I would post a photo, I had to leave Mr sp to pull them out of the oven and for the second year running he was too quick off the mark.

I am going to suggest we toast them for breakfast tomorrow over on the island.
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« Reply #5 on: April 13, 2011, 06:04:01 pm »

Hot cross buns

By SEAN ARMSTRONG - The New Zealand Herald | 1:00AM - Monday, April 11, 2011

HOT CROSS BUNS. — Photo: Doug Sherring.

THE trick to the best hot cross bun is making sure your spices are nice and fresh - always buy perishable items from good suppliers who turn their stock frequently. There are so many little spice shops to choose from — and I'm always impressed with the variety you get from each. Try finding bing cherries. They're large, dark and firm — perfect for cooking — but not always available. If you spot them at your grocer, pick some up quick. If you want to add a little variation to the classic hot cross bun — add a little grated kumara to the mix along with the fruit peel.



  • 600g baker's flour
  • 8g salt
  • 60g sugar
  • 70g butter
  • 20g dried yeast
  • 50g milk powder
  • 400ml water
  • 25g mixed spice
  • 120g sultanas
  • 120g raisins
  • 60g bing cherries (optional)
  • 40g mixed peel
  • 10g cinnamon
  • 10g ground ginger


  • 3 tbsp plain flour
  • 1 tbsp caster sugar
  • 3 tbsp water


  • Mix all dry ingredients in an electric mixing bowl. Add the butter and water and mix on slow speed for two minutes until the dough starts to form. Once formed, change the speed to second or medium and mix for a further six minutes. Add the fruit and mixed peel and mix for a further two minutes until all the fruit is combined.

  • When mixed, remove the dough from the bowl and place on a lightly floured bench. Scale the dough into 120g pieces then round into tight balls. Place on a lightly greased pan with high sides, leaving a gap about half the size of each bun between them on the tray. Cover loosely with cling film and place in a warm place, allowing them to double in size.

  • Preheat your oven to 200°C on fan bake.

  • Mix the crossing ingredients together. Once the buns have doubled in size, use a piping bag to cross the tops of the buns with the mix and place in your preheated oven. Drop the temperature to 180C and bake for 18-22 minutes or until golden brown.

  • Serve hot with salted butter.

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