Each Easter I get excited by the idea of making hot cross buns. But it always plays out the same way. Find a recipe, make it, bake it. Then… meh. Something’s missing, but I never know what. They are either too doughy or too dry, not enough flavour or fruit.

This year, for our American Feast I made what seemed to be a very famous American recipe – Parker House Rolls. I made too many (as usual) and served them alongside soup one night for dinner. As I was savouring one, I kept trying to nail down in my mind what these rolls reminded me of. And then it hit me.

Hot Cross Buns.

These rolls were exactly like great Hot Cross Buns just without the fruit. I got really excited and decided to see if my hypothesis was correct.

They were the best ones I’ve ever tasted.

So, for those looking for a great recipe this Easter, look no further. This one is simple, no kneading and just plain fun to make.

Let me know if you make them! I’d love to see your photos!

…

Very Cranky Mummy Hot Cross Buns

Yields 36 buns

Ingredients

7g (or 2 and 1/2 teaspoons) instant yeast

1/2 cup of warm water

1/2 cup white sugar

175g butter, melted

2 cups full cream milk (at room temperature)

2 large eggs (at room temperature)

salt (to taste)

7 and 1/2 – 8 cups of plain flour

1 cup mixed dried fruit (I used cranberries and sultanas)

1/2 cup apple juice

1 tsp cinnamon

1/2 tsp each of nutmeg, all spice, cardamom

75g butter, for brushing over hot buns

4 tbsp plain flour

enough water to make a paste

 

Method

1. Place dried fruit into a bowl and pour over the apple juice. Heat in the microwave until warm and leave to soak.

2. Mix yeast and warm water with 1 tsp of the sugar in a mixing bowl. Let stand until foamy (5-10 mins).

3. Beat in the remaining sugar, 175g of melted butter and the milk, eggs and salt.

4. At low speed, mix in the spices and 7 1/2 cups of flour gradually using a dough hook attachment until the dough comes together.

5. Carefully drain the apple juice from the dried fruit and tip the fruit in. Add a touch more flour if dough looks too wet.

6. Mix at medium speed until the dough begins to form a loose ball around the hook.

7. Grease a large bowl and transfer the dough, cover with plastic wrap. Let stand until doubled in size (at least one hour).

8. Preheat the oven to 190 degrees Celsius and line two baking trays with baking paper (I used pizza trays).

9. Scrape the dough onto a lightly floured benchtop and shape it into a 20 x 40 cm rectangle.

10. Using a floured knife, cut the dough lengthwise into three strips, then cut each strip crosswise into 12 small strips.

11. Working with one piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck the overhang under and place the bun seam side down on the baking tray.

12. Repeat with the remaining dough, layering the buns to touch each other at the sides, but leave space in between each row (or in the middle of the circle if you used a circular tray).

13. Make up the flour paste by scooping the flour into a zip lock bag and mixing in water bit by bit until a paste has formed. Cut off the corner of the bag and pipe crosses onto the buns.

13. Bake buns for about 18 minutes, until browned, rotating the trays while cooking.

14. Immediately brush the top of the rolls with melted butter when you take them out.

15. To reheat, toast in a moderate oven for about 10 minutes (can also be frozen and reheated in the oven).

16. To serve, cut open and slather with lots of delicious butter!

If anyone has any tips for how to pipe those crosses on, let me know! Mine are complete rubbish!