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A oldie but a goodie. I often talk about my favourite memories which were baking with my mum as a little girl. Well this was the first memory!

My mum used to make so dozens upon dozens of hot cross buns to deliver to family, friends and neighbours at easter! When I was just three years old I still remember her perching me up on the bench, and my sister on a stool and handing us both a piping bag – warning, three years olds do NOT have the dexterity to use a piping bag. Well I didn’t anyway!

Needless to say we kept those ones for ourselves and I am sure mum delivered the much neater ones she made to friends and neighbours!

But still to this day it is one of my favourite this to bake, because every year I think back to that memory. 

Cooking with kids might not be easy, it definitely isn’t clean but it is so valuable. 

Hot Cross Buns

Course Snack
Servings 15

Ingredients

Ingredients

  • 500 g Plain flour
  • 3 tbsp sugar
  • 3 tsp dry active yeast
  • 1 tbsp cinnamon
  • 3 tsp mixed spice
  • 2 cup fruit medley
  • ½ cup dried apricots roughly chopped
  • ½ cup quick oats
  • 1 tbsp extra virgin olive oil
  • 500 mL warm water

Cross

  • 75 g plain flour
  • 5 tbsp water

Glaze

  • 2 tbsp icing sugar
  • 2 tsp boiling water

Instructions

Method:

  • In a jug combine all of the wet ingredients. Mix all the dry ingredients together, including the fruit. Then make a well in the centre and pour in three quarters of the wet ingredients, stirring first to ensure the oats don’t stay at the bottom. Then pour the remaining liquid in and combine to make a stiff moist dough. Place cling wrap over the dough and allow to double in size.
  • When doubled in size, turn dough out onto a floured surface and shape into a smooth ball. Divide dough into quarters and then divide each quarter into 3 equal pieces. Roughly shape each piece into smooth balls. Start with the first ball you shaped and reshape it by bringing the outside edges in to expel stale carbon dioxide. Place the smooth side uppermost on the tray 3 across and 4 buns down. Allow the buns to double in size.
  • Preheat the oven to 180C. Brush with glaze and then combine flour and water to form a thick mixture. Using a piping bag, pipe crosses onto the buns. Then place in the oven and bake for 15-20mins on the middle shelf of the oven or until golden brown.
  • *fruit Medley can be replaced with more sultanas