Yes, it's hot cross bun season, and if you're a fan of these fluffy spiced treats, you'll no doubt have eaten a few dozen already, served hot and smeared with butter, of course. But with the long weekend looming—why not have a crack at creating your very own hot cross buns.
We asked Michael Cthurmer, AKA the legend behind Sydney bakery The Grumpy Baker, to share his recipe for perfect hot cross buns.
Here's how to make The Grumpy Baker's hot cross buns.
- 2 cups bakers flour
- 7g dry yeast
- 1/4 cup caster sugar
- 1 tsp mixed spice
- Pinch of salt
- 0.5-1 cup of choc chip (can substitute for sultanas)
- 25g melted, unsalted butter
- 150ml warm water
- 1 egg
- 50ml sugar
- 50ml water
- 1/2 tsp mixed spice
- 1/4 cup plain flour
- 3 tbsp water
Dissolve the yeast in the warm water.
Put all other ingredients except for chocolate (or sultanas) in a mixer.
Slowly add the water and yeast mixture to the other ingredients while mixing.
Once the dough is combined and ready, add chocolate (or sultanas) for a couple of slow spins— try not to crush the sultanas.
Divide into 6 even sized rolls on baking paper, 2mm apart. Cover rolls with a warm wet towel.
Leave in a warm place until they have doubled in size—about 30 - 40 minutes.
Combine the ingredients for the cross mix until smooth and place in a piping bag. Don’t make it too runny as it will slide off the buns.
Pipe the crosses onto the buns just before they go in the oven.
Put in the oven at 200 degrees, and squirt with a spray of water.
Bake until golden brown, about 25 - 30 minutes.
Bring the glaze mixture to a boil and brush onto the cooked buns while they are hot to create the ultimate shine.
For more recipes, head over here.
Image credit: The Grumpy Baker