Hot cross buns can now be called ‘Mister hot cross buns’. We have to put some respect on the name of the most sought-after buns during the Easter season.
For many, the recipe has been handed down through generations but for most, it’s just a thing that they pick up at the grocery or bakery. But with some of the prohibitive costs of hot cross buns, we reached out to Marianne Fraser, an amazing caterer and parishioner of St Joseph RC to get the secret behind her delicious hot cross buns.
Marianne’s cakes and pastries are phenomenal. She began baking in her teenage years. “Originally, I started when I was in secondary school, and it was fun. I had food allergies, and I found out that there were a lot of people like me and so I got a sense of satisfaction knowing that I was also helping people.”
She admits that many years ago she started variating and adding her special touch to a recipe she received from Natasha’s Kitchen (natashaskitchen.com).
If you try her hot cross bun recipe, send us a message and let us know how it turned out.
1/2 cup raisins, currants and 1 cup boiling hot water
3/4 cup warm milk divided into 1/2 cup and 1/4 cup
1/2 cup white sugar and 1/2 tsp sugar
1/4 cup (4 tbsp) unsalted butter, softened 15 seconds in microwave
1/2 tsp salt
1 packet of active dry yeast (about 3/4 tbsp or 2 1/4 tsp)
2 large eggs, well beaten
3 1/2 cups all-purpose flour
1/4 tsp ground cinnamon
1/8 tsp (a large pinch) ground nutmeg
For the egg wash:
1 egg, well beaten with 1 tsp water
For the glaze:
1/2 cup powdered sugar mixed with 2 1/2 tsp milk
1. In a small bowl, combine 1/2 cup raisins/currants with one cup boiling hot water. Let sit for 10 minutes then drain well and set aside.
2. In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle yeast over the top. Stir and let sit at room temperature until bubbly and doubled in volume (10 minutes).
3. In a large mixing bowl, combine 1/2 cup very warm milk with 1/2 cup sugar, 4 tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
4. Using the dough hook attachment mix in 3 1/2 cups flour, one cup at a time until soft dough forms. Knead 8–12 minutes until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers. If kneading by hand, use a wooden spoon to stir, then turn out onto a well-floured surface and knead 8–12 minutes using just enough flour to prevent sticking to your hands.
5. Add drained raisins/currants (you can pat dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume.
6. Turn dough out onto a lightly floured surface, cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered baking pan. Cover with a tea towel and let them sit in a warm room for 30 minutes until puffed.
7. Preheat your oven to 375˚F/191˚C. Generously brush the tops with egg wash and bake for 15–17 minutes or until tops are golden brown. Remove from the oven and let cool in the pan.
8. Once buns are warm, stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken if needed. Transfer to a piping bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.