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Legend has it, that if you hang a hot cross bun in your kitchen on Good Friday, the bread will remain fresh throughout the entire year. Learn more about the history of this particular dish in our Easter blog special.
In a large bowl mix all the dry ingredients of your hot cross buns, leaving aside the dried fruit. Bring the milk to a boil, remove from the heat and add the butter. Wait until the temperature reaches a heat your hand can stand. In the middle of the dry ingredients, make a ‘well’ and pour the warm milk and butter mixture then, add the beaten egg. Mix well using a wooden spoon, then mix everything with your hands until you have a sticky dough.
In a lightly floured flat surface tip, the dough and knead for 5 minutes until smooth and elastic. Put the dough in a lightly oiled bowl and leave to rise in a lightly warm place an hour or until it has doubled its size. Cover it with a slightly damp cloth, so it doesn’t dry.
Burma Spice tip: Press a finger in your dough, if it leaves a hole, it has risen!!
Leave the dough in the bowl and gently fold in the dried fruit making sure it is well distributed. Leave aside to rise one more hour. Don’t forget to cover it again.
Divide the dough into even pieces. Roll each piece into a smooth ball on a floured surface and place the buns on a baking tray leaving enough space for the dough to expand, cover them again with the cloth and set aside to proof one last time.
Preheat your oven to 200C/400F and make the pastry crosses by rolling the ready-made pastry into thin strips. When the buns are ready to bake, place two strips of pastry on top and put them in the oven for 10-15 minutes or until they are well risen and have a golden-brown color. The buns should sound hollow when tapped underneath.
Heat the milk with the caster sugar until the sugar has dissolved, brush the glaze on the buns as soon as they leave the oven. Leave them to slightly cool on a rack.