Hot Cross Buns – with Gin Gin & Dry fruit
It’s not Easter without Hot Cross Buns. It seems the Christmas decorations are barely packed away then these delicious baked goods are stacked onto the supermarket shelves. They are a family favorite, but have you ever tried making them at home?
This recipe includes our 100% Australian Dried Shredded Fruit studded through-out as chewy nibs of deliciousness. Homemade Hot Cross Buns made with Gin Gin & Dry fruit make a colourful addition to the Easter table!
- 500g plain flour (4 cups)
- 7g yeast sachet
- 100g brown sugar (3/4 cup)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp salt
- 300ml water
- 3 tbsp olive oil
- 250g of 100% Australian Dried Shredded Fruit
For the cross:
- 70g plain flour (1/2 cup)
- 60ml water (Approximately 1/4 cup but add more if required to form paste texture)
1. Line a baking tray with greaseproof paper and set aside.
2. Place the flour, yeast, sugar, spices, salt into a large bowl and mix together.
3. Make a well in the center, add the water and oil. Mix then knead into a rough dough.
4. Mix in the 250g of 100% Australian Dried Shredded Fruit
5. Turn out the dough onto a lightly floured surface and knead for a further 2 minutes until the fruit is evenly distributed throughout the dough. The dough should be a little sticky whend kneading. This will ensure a soft and fluffy Hot Cross Bun.
6. Place the dough into a clean oiled plastic or steel bowl, cover and leave to prove until it has doubled in size. (This can take up to an hour)
7. Meanwhile, in a separate bowl, mix the paste for the crosses. Then feed the paste into a piping bag.
8. Get your oven ready and pre-heat your oven to 200°C
9. Once the dough has doubled in size, knock the air out and cut into 10 to 12 even portions.
10. Shape into buns and place side by side on the prepared tray.
11. Pipe on the top the “Hot Cross Bun” crosses.
12. Place into the oven and cook for around 20-25 minutes or until golden brown.
13. Once cooked, allow them to cool for 30 minutes before serving.