Hot Cross Buns are traditionally eaten on Good Friday but are delicious as fruit buns all year round – just leave off the ‘cross’ paste.
These are great for camping, outdoor fun and of course – boating!
Makes 8 buns
250g plain flour
30 g caster sugar
pinch of salt
7 g dry yeast (1 sachet)
60 g butter
25ml water (combine with milk)
60 g dried fruit (currants, sultanas, mixed peel, dried cranberries etc) choc chips can be substituted. Tip – for extra juicy sultanas, marinate them in verjuice for an hour.
½ tsp mixed spice
1 tsp ground cinnamon
¼ cup plain flour
2 tbsp water
1 ½ tsp caster sugar
Mixed and piped over buns using a piping bag Tip – a zip-lock bag with a small bit of the corner cut off can work very well too!
Boiled gently in to a thick syrup
Recipe by – The Cabin Fever Cook™