{"id":28681,"date":"2025-03-26T19:13:31","date_gmt":"2025-03-27T00:13:31","guid":{"rendered":"https:\/\/dev.splotch.com.au\/jalandosclone\/?p=28681"},"modified":"2026-05-24T14:39:56","modified_gmt":"2026-05-24T03:39:56","slug":"hot-cross-buns","status":"publish","type":"post","link":"https:\/\/dev.splotch.com.au\/jalandosclone\/recipes\/hot-cross-buns\/","title":{"rendered":"Hot Cross Buns"},"content":{"rendered":"\t\t
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Easter Hot Cross Buns<\/strong><\/h1>

Enjoy beautifully warm hot cross buns this Easter straight from your wood fire oven.<\/p>

  • Prep 2h 25m<\/li>
  • Cook 20m<\/li>
  • Makes 12<\/li><\/ul>

    Ingredients\u00a0<\/h2><\/div>
    • 4 cups plain flour<\/div><\/li>
    • 2 x 7g sachets dried yeast<\/div><\/li>
    • 1\/4 cup caster sugar<\/div><\/li>
    • 1 1\/2 tsp mixed spice<\/div><\/li>
    • pinch of salt<\/div><\/li>
    • 1 1\/2 cups currants<\/div><\/li>
    • 40g butter<\/div><\/li>
    • 300ml milk<\/div><\/li>
    • 2 eggs, lightly beaten<\/div><\/li><\/ul>

      Flour paste<\/h2>
      • 1\/2 cup plain flour<\/div><\/li>
      • 4 to 5 tbsp water<\/div><\/li><\/ul>

        Glaze<\/h2>
        • 1\/3 cup water<\/div><\/li>
        • 2 tbsp caster sugar<\/div><\/li>
        • Butter, to serve<\/span><\/div><\/li><\/ul>

          Steps<\/h2><\/div>
          • Combine flour, yeast, sugar, mixed spice, saltand currants in a large bowl.<\/span><\/li>
          • Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm.<\/span><\/li>
          • Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.<\/span><\/li>
          • Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.<\/span><\/li>
          • Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1\/2 hours, or until dough doubles in size.<\/span><\/li>
          • In the meantime heat up your pizza oven to 240 degrees then let it burn down to embers to approximately 200 degrees. Push embers to the side or back before placing buns in the oven.<\/span><\/li>
          • Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth.<\/span><\/li>
          • Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free area for 30 minutes, or until buns double in size.<\/span><\/li>
          • Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.<\/span><\/li>
          • Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.<\/span><\/li>
          • Bake for 18-20 minutes, or until buns are cooked through. Do not palace buns too close to the embers, you do not want any active flames.<\/span><\/li>
          • Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature with a butter as desired.<\/span><\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            Easter Hot Cross Buns Enjoy beautifully warm hot cross buns this Easter straight from your wood fire oven. Prep 2h 25m Cook 20m Makes 12 Ingredients 4 cups plain flour 2 x 7g sachets dried yeast 1\/4 cup caster sugar 1 1\/2 tsp mixed spice pinch of salt 1 1\/2 cups currants 40g butter 300ml […]<\/p>\n","protected":false},"author":47,"featured_media":28682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[353],"tags":[],"class_list":["post-28681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/posts\/28681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/comments?post=28681"}],"version-history":[{"count":0,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/posts\/28681\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/media\/28682"}],"wp:attachment":[{"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/media?parent=28681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/categories?post=28681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.splotch.com.au\/jalandosclone\/wp-json\/wp\/v2\/tags?post=28681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}