Quick Hot Cross Buns

Quick 30 mins Hot Cross Buns

They tasted chewy and a bit hard. Not as fluffy as I thought they will be. 

450 grams (3 Cups) self-raising flour | extra flour for kneading and rolling

4 ½ teaspoons cinnamon

3 teaspoon nutmeg

1½ teaspoon allspice

3/8  teaspoon ground cloves

6 tablespoons brown sugar

600 grams (2 1/4 Cup) Greek yoghurt / replaced by Buttermilk

3 teaspoon Vanilla Essence or Paste

Maple syrup to glaze

Paste for Crosses

35 grams (¼ cup) plain flour

2 ½ tablespoons (10 teaspoons) water

https://bellyrumbles.com/quick-hot-cross-buns-recipe/

Prep Time : 10minutes mins

Cook Time : 20minutes mins

Total Time : 30minutes mins

Servings 4

Ingredients

▢150 grams (1 cup) self-raising flour | extra flour for kneading and rolling

▢1 ½ teaspoons cinnamon

▢1 teaspoon nutmeg

▢½ teaspoon allspice

▢⅛ teaspoon ground cloves

▢2 tablespoons (4 teaspoons) brown sugar

▢200 grams (¾ cup) Greek yoghurt / replaced by Buttermilk

▢1 teaspoon vanilla bean paste

▢maple syrup to glaze

Paste for Crosses

▢35 grams (¼ cup) plain flour

▢2 ½ tablespoons (10 teaspoons) water

Instructions

1. Pre-heat oven 200°C (390°F). Line a baking sheet with baking paper.

2. Place all dry ingredients including brown sugar into a bowl.

Note: sugar is thought of as a liquid in recipes. In this case we add it with the dry ingredients to break down any lumps.

3. Whisk dry ingredients until combined and lump free.

Using a whisk will give you a better result than a spoon and is much quicker.

For Chocolate & Fruit buns please see Notes below at this point.

It is at this stage that those recipes have a few extra steps. Other than that, the process is then the same after this point.

4. Add yoghurt and vanilla bean paste to the dry ingredients. Mix with a spoon until it becomes too difficult to do so. Then with a clean hand work the ingredients until they come together

5. Work ingredients until they just come together in the bowl. Then turn them out on to a lightly floured surface. Knead until it just comes together to form a smooth ball. Don't overwork the dough.

6. Divide the dough into four small balls. Place on the prepared lined baking tray leaving a small amount of space between each one.

7. In a small bowl place plain flour and water. Whisk until the paste is well combined without lumps. Place in a ziplock or piping bag for piping.

8. Pipe cross over the top of dough balls.

9. Place in the oven on the middle shelf and bake for 20 minutes.

10. Once the quick hot cross buns are baked and out of the oven glaze them. Brush them liberally with some maple syrup.

Oven Temperatures

All oven temperatures are fan forced.

Measurement Notes

All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

Recipe Notes

STEP #4 FRUIT VARIATION

Once the dry ingredients have been whisked and well combined add a good handful of sultanas to the mixture and stir through.  Continue with the recipe at step #5.

STEP #4 CHOCOLATE VARIATION

Before whisking the dry ingredients add 2 tablespoons (USA 2 tablespoons + 2 teaspoons) cocoa powder.  Then whisk all dry ingredients together.

Once the dry ingredients have been whisked and well combined add a good handful of dark chocolate chips.  Then continue with step #5

QUICK HOT CROSS BUNS TIPS

Because there isn't any yeast you need to make sure your self-raising flour is as fresh as it can be as it is the only raising agent in the recipe.

Make sure your spices are fresh. If they have been sitting in your pantry for a couple of years, get rid of them and buy some fresh ones. The flavour of the spices are a key ingredient to the whole outcome of these buns (or any hot cross bun).

The dough is a wetter dough than you may be use to working with. The dough will be sticky, but should be still manageable with flour dusted hands. You will get a little dough sticking to your hands (but shouldn't be excessive). Don't be tempted to add too much extra flour.

Don't over work the dough. You bringing the ingredients together to make the dough, and getting it to a smooth ball. As soon as you get it to that point, stop. Over work the dough and the buns will end up tough.

When splitting and rolling the dough into four dough balls, again don't over-handle the dough. Shape them quickly and sit them on the lined baking tray.

 

GENERAL COOK’S NOTES

All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

1 teaspoon equals 5ml

1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)

1 cup equals 250ml (Nth America use 237ml)

4 teaspoons equal 1 tablespoon

I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)