Lemon zest gives this version of hot cross buns a lovely light flavor. And they are easier to make than you’d ever suspect.
Buns
Ingredients:
- 3-3 ¼ cups (750-800ml) plain flour
- ¼ cup (50ml) granulated sugar
- 1 envelope (11ml) instant dry yeast
- 1 tsp (5ml) salt
- 1 tsp (5ml) grated lemon zest
- ¼ tsp (1ml) nutmeg
- ½ cup (125ml) milk
- ¼ cup (50ml) water
- ¼ cup (50ml) butter
- 2 eggs, beaten lightly
- ½ cup (125ml) dried currants, raisins or cranberries
- ¼ cup (50ml) finely chopped dried pineapple
- 1 egg white
Icing:
- ¾ cup (175ml) icing sugar
- 2 tsp (10ml) milk
Method
In a large bowl, stir together the flour, sugar, dry yeast, lemon zest and nutmeg.
In a microwave-safe measuring cup, combine the milk, water and butter and microwave on high power for 30 seconds, until the mixture is hot to touch (but not anywhere near boiling).
With a wooden spoon, stir the milk mixture until evenly mixed. Add the beaten eggs, dried currants and dried pineapple and stir to mix.
Dump out onto a well-floured surface and knead by hand for about 5 minutes or until smooth and elastic and no longer sticky, the dried fruit may try to escape, just poke it back into the dough and continue kneading. Place in bowl, cover and rest for 30 minutes. (The dough will not rise).
Remove dough from the bowl and knead once or twice, then divide into 12 equal pieces, forming each one into a ball. Place them on a greased baking sheet, leaving at least 2-inches (5cm) between for expansion. Cover and let rise for about 45 minutes, or until doubled in size.
Preheat the oven to 190°c. While waiting for the oven to preheat, brush each bun lightly with the egg white, then with a very sharp knife, cut a cross in the top of each one. Place in the oven and bake for 15-18 minutes or until golden brown. Let cool.
In a small bowl, stir together the icing sugar and milk. The icing sugar should be just thick enough to pipe, if necessary add more milk (but just a bit at a time because you don’t want it to get too liquid). Spoon the icing into a small piping bag and pipe a cross onto the top of each bun.
