Hot cross buns are an Easter classic, now take it to the next level and create the perfect breakfast for your loved ones.
- 2 teaspoons dried yeast
- 5 tablespoons caster sugar
- 1 cup milk, warmed
- 2½ cups all-purpose flour
- 40g butter, melted
- 1 egg yolk
- 2 teaspoons cinnamon
- 1 cup raisins
- ½ cup all-purpose flour
- ⅓ cup water
- 2 tablespoons apricot jam
- 1 tablespoon water
- In a bowl, mix the yeast, 2 teaspoons of the sugar and the milk. Set aside in a warm place for 5 minutes or until bubbles appear.
- Place the flour, butter, yolk, remaining sugar and cinnamon in a bowl, add the yeast mixture and mix until smooth dough forms.
- Add the raisins and knead on a floured surface for 5 minutes or until the dough is smooth and elastic.
- Place in a greased 20cm x 10cm x 7cm loaf tin. Cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 180ºC
- To make the cross, whisk together the flour and water and pipe a cross pattern on the uncooked loaf.
- Bake for 40 minutes or until golden.
- To make the glaze, place the jam and water in a saucepan over low heat and stir until the jam is softened.
- Brush the jam mixture over the baked loaf. Cool slightly in the tin, turn out and slice to serve. Serves 8–10.
- 6 thick slices bread
- 2 eggs
- 2/3 cup milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- salt to taste
- Add eggs, milk, salt, desired spices and vanilla.
- Heat a lightly oiled pan over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot with brandy honey butter.
… Food Is Love …
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