WATCH: Step-by-step Hot Cross Buns with Judy Pienaar
Judy Pienaar invited us into her kitchen to show us how to make our own freshly baked hot cross buns.
POLOKWANE – Hot Cross Buns are synonymous with Easter time and you will find these treats in shops all over the city.
Hot cross buns mark the end of Lent and different parts of the hot cross bun have a certain meaning. These include the cross, which represents the crucifixion of Jesus and the spices inside which signify the spices used to embalm him at his burial.
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday.
Judy Pienaar invited us into her kitchen to show us how to make our own freshly baked hot cross buns.
Here is the recipe:
Ingredients:
- 850g flour
- 1.5 cups icing sugar
- 150g sof magerine
- 3 teaspoons baking power
- 2 teaspoons bicarbonate of soda
- 1 large egg
- 60ml seedless raisons
- 400ml milk
- 3 teaspoons cinnamon
- pinch of salt
Method:
- Sift together the flour, icing sugar, cinnamon and baking powder.
- Add butter and mix with fingers until fine crumbs
- Add raisens.
- In a separate bowl beat milk and eggs together and add bicarbonate of soda.
- Now add little bit of the fluid to the dry ingredients and mix until it is a dough. The dough should be soft but firm.
- Roll the dough into a sausage and cut slices. Roll balls and place on a baking sheet.
For the Cross:
Ingredients:
- ½ cup flour
- ½ table spoon butter
- 80 ml water
Method:
Sift the flour and butter together. Mix with fingers until it is crumbs. Ad the watter little by little until the dough is smooth.
Cut it in slices and make crosses on the buns or put it in a piping bag and make a cross.
Bake for 25 to 30 minutes.
Glazing:
Heat 30ml apricot jam until it is ready to be spread.
Spread it over warm buns. Eat and enjoy
