Hot Cross Buns: A Traditional South African Recipe
These hot cross buns aren't just for Easter – you can enjoy them all year round! Serve with a Muscadel to complement the fruit & spice of the bun.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at winemag.co.za.
Cooking tools:
- Kitchen scale
- Piping bag
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Kitchen towel
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cups (500g) flour
- 1 tbsp (15ml) all spice
- 1 tbsp (15ml) cinnamon
- ½ tsp (2.5ml) ground cloves
- ½ tsp (2.5ml) nutmeg
- 60g (70ml) castor sugar
- 15g instant dried yeast
- 1 tsp (5ml) salt
- 1 cup (250ml) milk
- 1/3 cup (100ml) water
- 80g butter
- 1 egg, lightly beaten
- ½ cup (125ml) mixed dried candied fruit, chopped
- ½ cup (125ml) raisins
- 1 cup (250ml) flour
- 1 tbsp (15ml) sugar
- 2/3 cup (water)
- ¼ cup (60ml) water
- 2 tbsp (30ml) sugar
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