If you've never tried making hot cross buns before, now's your chance. Get your little helpers to give you a hand in the kitchen this Easter long weekend.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Date and cardamom hot cross buns
Makes 12

4 cups plain flour, plus ½ cup extra
2 x 7g sachets of dried yeast
¼ cup brown sugar
1 tsp ground cardamom
1 tsp ground cinnamon
1 cup medjool dates, roughly chopped
Pinch of salt
40g butter, melted
300ml milk, warmed
2 eggs, lightly beaten
2 tbsp caster sugar

Combine four cups flour, yeast, brown sugar, cardamom, cinnamon, dates and salt in a large bowl. Make a well in the centre. Add butter, milk and eggs and mix with a wooden spoon or until dough comes together. Turn dough onto a floured surface. Use clean hands to knead for 10 minutes or until dough is smooth. Place in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for 1-1½ hours or until dough doubles in size.

Preheat oven to 180C. Line a baking tray with baking paper. Knock back dough using your fists to its original size. Divide dough into twelve evenly sized balls. Arrange balls on the lined baking tray about 1cm apart and cover with plastic wrap. Set aside in a warm place for another 30 minutes or until buns double in size.

Meanwhile, make a flour paste. Mix together remaining ½ cup flour and ¼ cup water in a small bowl until smooth. Add a little more water if necessary. Transfer paste to a piping bag. Pipe flour paste over buns to form crosses. Bake for 20-25 minutes or until buns are cooked through.

To make a glaze, combine caster sugar and 1⁄3 cup water in a small saucepan over low heat. Stir until sugar dissolves. Brush warm glaze over warm hot cross buns.

 

This recipe first appeared in the April 2019 issue of SALIFE magazine.