Hopper Hot Cross Buns Recipe

Easter weekend is around the corner! You don't need to shop anywhere else to get the ingredients for these delicious treats!

Ingredients:

For the dough:

- 1sp of dry yeast

- 1/2 cup (110g) soft brown sugar

- 1 1/2 cups (375ml) of warm milk

or almond mylk

- 4 1/4 cups (640g) of Shelly Bay or

spray free flour or GF alternative

- 2 tsp of ground cinnamon

- 1/2 tsp of nutmeg

- 1/2 tsp of ground ginger

- 1/2 tsp of salt

- 1 cups (200g) of sultanas

- 1/4 cup (50g)of diced dried apricots

- 1/4 cup (50g) of diced dried figs

- 50g of coconut oil melted or sunflower oil

- 1 egg (or flax egg)

- Zest of 1 orange from the Friday Market :)

- 1/4 cup of dark chocolate buttons (chopped)

if you feel festive!

For the crosses:

- 1/2 cup (75g)of flour

- 5 tsp of water

For glazing:

- 3 tsp of maple syrup or 1 tsp of honey

mixed with 2 tsp of hot water

Instructions:

  • Put 2 tsp of sugar and the warm milk in a bowl, add the yeast and wait until the mixture has foam on the top

  • Place the flour, remaining sugar, spices and salt in a large bowl and mix

  • Add the milk and yeast mixture, egg, sultanas, and zest

  • Mix until a smooth elastic dough forms and add extra flour if required (you want the dough to come away from the bowl easily)

  • Hand knead the dough for 10 minutes

  • Put the dough in a bowl, cover with a clean towel and place in a warm spot until doubled in size (30min to 1.5 hours)

  • Cover an oven tray with baking paper

  • Cut the dough in 12 pieces and roll into a ball

  • Place the balls on the tray, cover with a towel and leave for 30 minutes to rise. Preheat the oven to 180 degrees halfway through

  • Mix the flour for the crosses with water, put in an old reused bag (this is your piping bag now!) cut a small corner off and pipe crosses onto the buns

  • Bake for 22 min until golden brown

  • Remove the buns from the oven and brush with maple syrup or honey mixture

Yum! Hot cross buns!

Hopper Refill