Chef Zamora's Hot Cross Bun Recipe
At home with Crystalbrook
Well this Easter clearly isn't panning out how we'd hoped, which is all the more reason to enjoy a little bit of Crystalbrook goodness at home this holiday.
Fluffy, spiced, buttery and mmm that aroma! We've scored Area Executive Chef, Zamora's top-secret, drool-worthy hot cross bun recipe and you know what they say, sharing is caring.
Chef's hot cross buns are giving us all the Easter feels and we want to share that feeling with you. So, let's get baking!
Make and bake these scrumptious festive buns yourself, snap a pic and share it to social tagging @crystalbrookcollection and #athomewithcrystalbrook for the chance to win a Crystalbrook care kit - indulge in the little luxuries. Winner will be announced on Friday 17 April.
Hot Cross Buns
- Two tsp dried instant yeast
- 500g plain flour
- 90g sugar
- One tsp salt
- One tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp fresh grated nutmeg
- 300ml milk
- 60g butter
- One egg (large)
- 140g sultanas or other dried fruit
- Two tbsp self-raising flour
- Two tbsp sifted icing sugar
- Two tbsp cold water
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 150ml boiling water
- Sift together yeast, flour, sugar, salt and spices to evenly distribute.
- In a small saucepan, gently heat milk over a low temperature and melt in butter.
- Beat egg in a separate bowl.
- Add milk and butter mixture to dry mixture and mix thoroughly. Add the egg and mix well to form a dough.
- Work in dried fruit.
- Turn out the dough onto a lightly floured surface and knead for 10-minutes or until it feels smooth and no longer sticky.
- Place in a lightly oiled bowl, cover with plastic wrap and place in warm spot to prove for one-hour or until doubled in size.
- Punch down the dough and separate into 12 equal portions.
- Place buns close together on a lightly greased baking tray. Cover and allow to rise for one-hour or until doubled in size and very light.
- Preheat oven to 220°C.
- To make the crosses, mix flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little whole out of the corner of the bag and use to pipe the mixture into crosses on top of the buns.
- Bake the topped buns for 15-20-minutes.
- To make the glaze, mix together all ingredients, dissolving the sugar in boiling water. Brush the glaze over the buns lightly while still hot.
- Serve warm with butter and enjoy!