Hot Cross Bun Recipe: Eat In Less Than An Hour
Super-Fast Hot Cross Buns This Easter
Who doesn't love a warm, spiced hot cross bun, especially fresh from the oven? But life gets busy. Between work, family, and everything else, there isn't always time for lengthy baking projects. That's why I'm sharing my super-fast hot cross bun recipe – perfect for busy people who crave a quick and delicious treat. This recipe delivers all the flavour of traditional hot cross buns, but in a fraction of the time. It was even a hit with my 9-year-old who made some recently a home schooling project – easy to follow and the results were delicious!
Hot Cross Bun Ingredients:
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15g active dry yeast
260g warm milk
70g melted butter
45g sugar
1 egg
2 tsp flaked salt
500g plain flour
2 tsp cinnamon
2 tsp mixed spice
1 tsp nutmeg
180g dried fruit (sultanas, currants, cranberries, or your pick! Plump them up by washing and soaking in boiling water first. Choc chips are a delicious alternative!)
Cross Mixture:
30g cornflour
1 tsp caster sugar
2 Tbsp plain flour
2 Tbsp water (add a teaspoon at a time until you get the right consistency – it should be thick but spreadable)
Glaze Syrup:
½ cup caster sugar
2 Tbsp water
2 Tbsp apricot jam, without the chunks
Hot Cross Bun Recipe:
This recipe is all about efficiency and making the most of what you have. We're not about fussy techniques here – just good, honest ingredients and a straightforward method.
Awakening the Yeast: In a large bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it gets frothy – this means the yeast is alive and ready to work.
Mixing the Dough: Add the melted butter, sugar, egg, and salt to the yeast mixture. In a separate bowl, combine the flour, cinnamon, mixed spice, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Add the plumped fruit (or choc chips) and mix until they're evenly distributed.
Shaping the Buns: Turn out onto a silicone mat or lightly floured surface and divide the dough into 12 equal portions (about 70g each). Shape each portion into a smooth, round bun. Place the buns on a baking tray lined with baking paper.
First Rise: Cover the bowl with a clean tea towel and let the dough rise in a warm place until it has doubled in size. At this time of year in Australia, this can be as little as 15mins.
Creating the Cross: While the buns are rising, prepare the cross mixture. Combine all the ingredients, adding the water a teaspoon at a time until you have a thick paste. Spoon the mixture into a piping bag (or a zip-top bag with a corner snipped off) and pipe a cross on top of each bun.
Baking Time: Bake the buns in a preheated oven at 180°C (350°F) for about 20 minutes, or until they're golden brown.
Glazing: While the buns are baking, make the glaze syrup. Combine the sugar, water, and apricot jam in a saucepan and heat over medium heat until the sugar has dissolved. Brush (or pour over) the hot cross buns with the glaze as soon as they come out of the oven.
Enjoying the Bake:
These hot cross buns are best enjoyed warm, perhaps with a dollop of butter or your favourite jam. They're a perfect treat, a delicious addition to a morning tea, or a lovely gift for friends and neighbours. This recipe is a testament to the fact that even busy people can enjoy freshly baked goods without spending hours in the kitchen. It’s about working smart, using simple techniques, and savouring the delicious results.
NOTE:
This recipe makes 12 decent sized buns and from start to finish, took me an hour in late February. If you are struggling to get your dough to rise, put them in your oven at a super low temperature (35-40°C) to help proof.
PLEASE, test the recipe in your kitchen conditions. If you are concerned it may take you longer than 60mins, as your space is cool, then allow around 1.5hrs to be safe. Baking is supposed to be fun, not a race, so take the pressure off yourself and enjoy the process.
About the Author
Susanne Peet is passionate about living with resilience and loves sharing her knowledge with others. She believes that everyone can make a difference in the world, no matter how small.
Susanne is the founder of Eight Acres Permaculture, The Resilience Village and WILD Ones Forest School, which all focus on resilient living education for all ages. Susanne offers a variety of workshops and courses on topics such as permaculture, growing your own food, and homesteading and home school / wild school skills. On her small farm, Susanne grows food and raises animals that sustain us throughout the year.
Learning new skills is key to creating a resilient lifestyle. By sharing her knowledge and experience, Susanne hopes to inspire others to make positive changes in their own lives.
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