About this recipe:Soft, moist hot cross buns made with yeast and buttermilk but are egg-free. Although it's not traditional, you can use icing for the crosses if you fancy adding a touch of sweetness. Otherwise, simply mark out a cross on each bun and glaze with warm syrup. These are my 'Have I told You lately that I Love You? Hot Cross Buns!
Makes: 18 buns
7g dried active yeast
235ml buttermilk, room temperature
2 tablespoons caster sugar
1/2 teaspoon bicarbonte of soda
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste
75g cooking margarine, melted
400g plain flour
Prepared vanilla icing for the crosses
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, bicarbonate of soda, salt, cinnamon and cooking margarine. Mix in 100g of flour until well blended, then stir in the sultanas. Gradually mix in the remaining flour until the bread dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a clean drying cloth. Let rise in a warm place until doubled in size, about 1 hour.
Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place on a greased baking tray or baking dish. Cover loosely with a clean drying cloth and allow to rise again for about 45 minutes.
Preheat the oven to 190 degrees C / Gas 5. Bake in the preheated oven until golden brown, about 20 minutes. Remove from tray and set on a wire cooling rack.
Place vanilla icing into a small pastry bag or clear sandwich bag. Snip off the corner and squeeze out icing to make the shape of the cross on top of the buns.
These were the absolute best hot cross buns! I have tried several other recipes and no matter what I did they were never as good as these. Even my friends who were not hot cross bun fans raved at how good these are. The buttermilk makes them light and they rose really well. I did soak the sultanas in fruit tea to plump them up more and added 1/2 tsp of ground ginger. Since none of the group had egg allergies and I had time I went ahead with an egg wash and did cross paste. I will definitely make these again. So glad I found this recipe. - 28 Apr 2014