South African Hot Cross Buns
Soft and fluffy hot cross buns made with warm spices and muscovado sugar. A traditional South African Easter favorite, perfect with pickled fish or served warm with butter.
Servings :10 servings
Ingredients
For the Dough
- 500 g cake flour
- 75 g muscovado sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- 10 g instant dry yeast
- 300 ml warm milk
- 50 g butter melted
- 1 large egg
- 1 tsp vanilla extract
- 100 g raisins or currants
For the Cross
- ½ cup flour
- 4–5 tbsp water to form paste
For the Glaze
- 2 tbsp melted butter or simple syrup
Instructions
- In a large bowl, whisk together flour, sugar, salt and spices.
- Warm the milk (not hot). Stir in yeast and 1 teaspoon sugar. Let stand 5–10 minutes until foamy.
- Add melted butter, egg and vanilla to the milk mixture.
- Combine wet ingredients with dry ingredients. Add raisins and mix to form dough.
- Knead by hand (8–10 minutes) or with a dough hook (4–5 minutes) until smooth and elastic.
- Place dough in a lightly oiled bowl. Cover and let rise until doubled (about 1 hour).
- Punch down and divide into 12 equal pieces. Shape into smooth balls.
- Place on lined baking tray. Cover and let rise 30–40 minutes.
- Preheat oven to 180°C (350°F).
- Mix flour and water into thick paste. Pipe crosses over buns.
- Bake 20–25 minutes until golden brown.
- Brush with melted butter or syrup while warm.
Notes
- Milk must be warm, not hot.
- Buns freeze well without glaze.
- Store in airtight container for 2 days.
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!