As New Zealand embarks on a 4 week lock down, we are all finding ourselves with a little more time on our hands! Instead of buying your Easter buns this year, why not make them with your little one. Here's our tried & tested Easter Bun recipe.
Prebbleton Nursery Hot Cross Easter Buns
1 cup milk
1½ tsp dry yeast
¼ cup sugar
60g/2oz butter, melted but not hot
3 cups high-grade/bread flour
½ tsp salt
1 cup sultanas/golden raisins, raisins, currants or dried apricots
finely grated zest of ½ a lemon (optional)
1 tbsp mixed spice
1½ tsp ground cinnamon
½ tsp ground cloves
12 dark chocolate buttons or squares (optional)
½ cup flour
½ cup water
2 tsp neutral oil
a pinch of salt
¼ cup sugar
3 tbsp water
To make Easter Bun Dough, gently heat milk in a small saucepan until lukewarm (it should feels neutral to the touch when you dip your finger into it, not hot). Remove from heat, sprinkle yeast over the top and whisk lightly to disperse. Whisk in sugar and stand for 3 minutes. Add butter and stir to combine.
Add the dried fruit and lemon zest, if using, to the wet ingredients.
Mix flour, salt, mixed spice, cinnamon and cloves in a large bowl and make a well in the centre.
Add the milk mixture and stir until just combined. Tip the dough onto a lightly floured surface and knead until smooth and silky (60-100 kneading strokes) or knead in a mixer with a dough hook for 5 minutes.
Leave to rise for about 1 hour 20 minutes minimum or overnight in the fridge.
When risen, divide into 12 small balls and press a piece of chocolate into the middle of each, if desired. Line a large roasting dish or 2 slice tins with baking paper and arrange buns in rows, leaving a 2cm gap in between them for rising. Cover with a clean teatowel and leave to rise in a warm place for 20-30 minutes.
While the buns are rising, preheat oven to 200°C fanbake.
Make the Piping Crosses by whisking all ingredients together until smooth, place in a piping bag (or use a glad snap lock bag with a small cut in the corner) and use to form crosses on the buns. Bake buns until golden and cooked through (15-20 minutes). Brush with hot Syrup Glaze as they emerge from the oven.
Enjoy warm with butter.
Happy Easter 2020 from the team at Prebbleton Nursery!