Jo Seagar Recipes
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Seagars Hot Cross Buns
These are delicious and worth making yourself for the smell and taste of your own hot cross buns at Easter.
Ingredients
- 4 teaspoons dried active yeast (15g)
- 1¼ cup warm water, at bath temperature
- 2 teaspoons sugar
- 7 cups white Hi-grade flour, or 3½ cups white & 3 1/2 cups wholemeal
- 1½ teaspoons salt
- ¼ cup caster sugar
- ¾ cup raisins or sultanas
- ½ cup currants
- ½ cup chopped crystalised peel (75g)
- 2 tablespoons cinnamon
- 2 tablespoons mixed spice
- 2 cups warm milk ( 500ml ) at bath temperature
- 75g melted butter
- 1 egg beaten
- Crosses / 3/4 cup flour & 3/4 cup water
- Glaze / 1/4 cup sugar & 2 tablespoons water
Method
In a bowl combine the yeast, warm water and sugar. Leave in a warm place until the mixture becomes frothy – approximately 15 minutes.
In a large mixing bowl combine all the dry ingredients and fruit. Make a well in the middle and pour in the warm milk, melted butter, beaten egg and yeast mixture. Mix well then turn the dough out onto a floured bench and knead the mixture. I find it will take at least 10 minutes (200 times). Divide dough into 30 pieces and roll into a bun. Place on two baking trays sprayed with non-stick baking spray, cover with cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately 1 hour.
Preheat oven to 220ºC.
For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste. Snip one corner of the bag and pipe out crosses onto the buns. Bake for 20 approximately minutes.
Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack – then tuck in.
