The hot cross bun is an easter tradition now enjoyed all year round. With this tradition comes a few superstitions; some say baking hot cross buns on good Friday will not mould and keep for the entire year, not that you’ll be able to resist eating them for that long! Others say sharing hot crossed buns with friends will ensure a year of happiness and good times. What ever the reason for this little buns, bake them, share them and just enjoy their simple and sweet flavour.
175 ml / ¾ cup Whole milk, heated to just above body temperature
7 g / 4 tsp Instant dry yeast
60 g / ⅓ cup Granulated sugar
3 large eggs, at room temperature
112 g / ½ cup Mirage Margarine
470 g / 3¾ cups all-purpose flour
1 tsp finely grated lemon zest
3 g / ¾ tsp salt
2 g / ½ tsp Pumpkin spice
90 g / ⅓ cup Currants, dried
60 g / ¼ cup Candied citrus
100 g / ½ cup sugar
45 ml /3 tablespoons water
5 ml / 1 teaspoon vanilla extract
75 g / ¾ cup icing sugar, sifted
15 ml / 1 tbsp milk, plus extra if needed
For the Dough
- For the dough, measure all of the dry ingredients for the dough into a large bowl.
- Into a second bowl combine the eggs, milk and melted Mirage margarine.
- Combine the two together and mix with a wooden spoon until the dough starts to come together, then cover with plastic wrap and let rise for 30 minutes.
- After the 30 minutes, take the cover off the dough and fold the dough over several times. Cover and let rest for another 30 minutes. Repeat 2 more times.
- Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.
- Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
- Preheat the oven to 350 F.
- Uncover the buns and bake for 25 to 30 minutes, until they are a rich brown on top.
- While still hot from the oven, prepare the glaze.
For the Hot Glaze
- For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved.
- Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.
For the Icing
- For the icing, stir the icing sugar and milk together until a thick consistency suitable for piping is reached (add a few more drops of milk, if needed).
- Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.
Notes from the Chef
- The buns will, keep, well wrapped, for a full day.
- If you find you still have buns left over after a few days, try slicing them open, toasting them and spreading on some margarine and jam.