Hot Cross Buns
The official CWA Hot Cross Bun recipe with a few Farmhouse additions. Follow our suggestion to make your own special twist on this classic recipe. A fun recipe for little kids and big kids!Content information
- Apr 26, 2018
The official CWA recipe with a few Farmhouse additions.
We've taken a tried and tested recipe from one of our favourite institutions the Australian Country Womens' Association and added a little twist. Select from a range of fabulous Farmhouse producers ingredients, why not make your own special twist on the classic.
3 level teaspoons of dry yeast
1/3 cup of caster sugar
1 cup warm milk
4 cups Organic white flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup Organic sultanas
1/2 cup Dried apricots chopped*
1 egg beaten lightly
1/4 cup warm milk
Flour Paste for the crosses
1/4 cup Organic white flour
2 teaspoons caster sugar
2 tablespoons cold water approx
1 tablespoons caster sugar
1 teaspoon powdered gelatine
1 tablespoon water
Combine the yeast, sugar and warm milk into a bowl and whisk until yeast is dissolved.
Cover and stand in a warm place.
About 10 mins.
Sift flour, spices and salt into large bowl and rub in the butter.
Then stir in the fruit, beaten egg, yeast mix and warm milk.
Combine to make a soft dough.
Turn dough out onto a lightly floured surface and knead for about 10 minutes until dough is smooth and elastic.
Place large bowl and cover with oiled plastic wrap and stand in warm place for approx 1 hour or until dough doubles its size.
Knead lightly and divide into portions - quickly, then form into balls and placed onto a greased lined tray.
They should be almost touching. Stand in a warm place for 20 minutes or until double the size. Preheat the oven to 220c (200c fan forced).
Flour Paste - put all ingredients onto a small bowl and stir enough water to make a smooth paste and then put into a piping bag and pipe the cross over the buns.
Bake the buns for 12-15 minutes. Golden brown is what you are aiming for. Tap them and they'll sound hollow when they are ready.
Glaze - combine all ingredients into small saucepan, stir without boiling until sugar and gelatine are dissolved.
When the buns are cooked, put on to a wire rack and brush with glaze and then open the oven door and sit buns for about 10 seconds (this last little trick allows the glaze to set).
Enjoy slathered in butter!
*Note we substituted half a cup of sultanas with dried apricots. The original CWA recipe has one cup of sultanas. Why not try your own mixed of dried fruit? Add your own twist! Our producers have a diverse offering of dried fruits choose your own special twist on the traditional bun here.
If you wish to switch the butter component for your favourite olive oil here is how you work it out:
Butter/Margarine = Olive Oil
1 teaspoon = 3/4 teaspoon
1 tablespoon = 2 1/4 teaspoons
2 tablespoons = 1 1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup