Although I don’t love hot cross buns from the supermarket and I resent paying exorbitant prices for them from speciality bakers I have to have Hot Cross Buns at Easter. Having a stand mixer makes it easy to do with kids, and this recipe has ingredients that I can find in my pantry. I also use up odd things that I happen to be in to at the time. This version uses kefir as part of the milk quantity. I like the touch of sourness and the kefir assists with raising the dough.

Buns have risen

Buns have risen, ready for crosses and baking

Hot Cross Buns in the Stand Mixer

Ingredients

• 4 cups plain flour
• 14 g or 2 x 7g sachets dried yeast
• 1/2 cup caster sugar
• 2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp all spice
• 1/4 tsp ground ginger
• 1/4 tsp of salt
• 1 1/2 cups sultanas (or mix of fruit to equal 1 1/2 cups)
• 50g butter
• 200ml milk
• 100ml yoghurt or kefir
• 2 eggs

Crosses
• 4 tbs plain flour
• 4 tbs water

Glaze
• 1/3 cup sugar
• ¼ tsp cinnamon
• ½ cup hot water

Method

  1. Sift flour, sugar, salt, yeast and spices into the stand mixer bowl and briefly mix with the dough hook attachment to blend ingredients.
  2. In a saucepan, on low heat, gently warm the milk and butter stirring until the butter has melted.
  3. Turn the mixer to speed 2 and add the milk and butter mixture. Continue mixing until incorporated.
  4. Add the eggs and dried fruit and continue mixing for another 5 minutes or until the dough is smooth and glossy and no longer sticking to the sides of the mixing bowl. Add more flour or milk if necessary.
  5. Shape dough into a large ball in the mixer bowl, moving it to one side to oil the bowl, cover with plastic wrap and leave to prove for at least an 1 hour or until doubled in size.
  6. Grease a baking tray.
  7. Punch down, scrape the dough on to the lightly floured bench and shape into a log.
  8. Portion dough into 12 equal sized pieces. Roll each of the pieces into a smooth surfaced ball, tucking the edges underneath.
  9. Place closely together on a greased baking tray in a 4 x 3 pattern. Cover loosely with plastic wrap and leave to rise for another hour
  10. Turn the oven to 220 °C to pre-heat
  11. When the buns have risen the second time decorate with the crosses.
Buns with crosses, ready to be baked

Buns with crosses, ready to be baked

  1. Make the crosses: Mix the flour and water thoroughly to form a smooth thick paste. Stand a small zip lock bag in to a mug and spoon the mix into the bag. Squeeze out any air and close the zip lock top. Cut a small piece off the bottom corner and pipe the paste in crosses on the buns in long runs.
  2. Bake for 20 minutes or until golden
  3. Heat the glaze ingredients in the microwave for 30 seconds or until sugar has dissolved. Brush glaze over buns while they are still hot.
  4. Leave to cool and complete cooking before serving.
  5. Reheat to serve. Serve with butter and jam.

​Prep time: 1 hour
Cooking time: 20 mins
Makes 12