Happy Easter

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Easter morning wouldn't be complete without a breakfast of freshly baked hot cross buns (and a few Easter eggs too, of course!). We have found a wonderfully easy recipe that you can make with your whānau this easter.

As a bonus, these hot cross buns are:

  • Additive & preservative free - make your own choc chip hot cross buns and you'll know exactly what goes into them - just basic pantry staples (and no nasties!)
  • Freezer-friendly - if you find that you have leftover buns after Easter, simply freeze them for up to 1 month.
  • Loved by kids & teens - it's no secret that chocolate chip hot cross buns are the preferred flavour by kids & teens everywhere.

Ingredients:

  • Milk 
  • Dried yeast 
  • Butter 
  • Egg 
  • Plain flour 
  • Salt 
  • Cinnamon & nutmeg
  • Caster sugar  
  • Chocolate Chips 
  • Plain flour & water - for the piped crosses
  • Sugar & water - for the glaze


Equipment required: 

  • Jug, small bowl and large bowl - for mixing.
  • Spoon - for mixing.
  • Flat surface - such as a kitchen bench or chopping board.
  • Damp tea towel - for covering the dough during the rising process.
  • Baking tins - 2 x 20cm square baking tins.
  • Oven - for baking the hot cross buns.
  • Microwave - for heating the sugar glaze.

Method: 

STEP 1 - COMBINE THE MILK & YEAST

Place the milk into a small bowl. Add the yeast and stir. Allow to sit in a warm place for 10 minutes or until frothy.

STEP 2 - WHISK

Whisk the milk/yeast mixture, along with the butter and egg into a jug.

STEP 3 - PREPARE THE DRY INGREDIENTS

Sift the flour, salt, cinnamon, nutmeg and sugar into a large bowl and create a well in the centre.

STEP 4 - COMBINE

Pour the liquid into the well and use a spoon to mix until just combined. Use your hands to bring the dough together.

STEP 5 - KNEAD

On a lightly floured board or bench, knead the dough for 10-15 minutes or until smooth and elastic.

STEP 6 - ALLOW THE DOUGH TO RISE

Allow the dough to rise in a warm spot for 30 minutes (or until doubled in size).

STEP 7 - ROLL THE DOUGH INTO BUNS

Add the chocolate chips and knead through the mixture.

Note: the chocolate chips will start to melt - this is completely fine! Roll the dough into 12 equal portions and place close together into the prepared baking tins.

STEP 8 - PIPE THE CROSSES

Mix flour and water together until a smooth paste forms. Pipe crosses onto the buns.

TIP: if you don't have a piping bag, simply place the paste into a ziplock bag and cut a small hole in the corner.

STEP 9 - BAKE

Bake the buns for 15 minutes or until golden.

STEP 10 - GLAZE

Heat the water and caster sugar together to create a sugar glaze. Brush the syrup over the buns while they are still warm.