No Easter is complete without some Hot Cross Buns to tuck into, but this year, I realized we were fresh out of yeast! With Quarantine in effect, and limiting our trips to the grocery store, I searched our pantry, and instead of yeast found self-raising flour. I was pleasantly surprised with how these adapted buns came out (sort of a cross between a biscuit and a scone...what's not to like?!). I should also note, that I chose to do a confectioner's sugar glaze cross because let's face it, glaze always wins over the traditional flour and water! These don't need to be reserved for Easter either, they are delicious enough for any breakfast time or even afternoon tea! Give them a go and check out the recipe below! As always, happy baking & eating!
Hot Cross Buns
4 cups self-raising flour
1/3 cup granulated sugar
1 tsp baking powder
2 cups cream
¼ cup milk
½ tsp cinnamon
1 tablespoon grated orange zest
½ cup currants (raisins, mixed peel or chocolate chips all work fine)
Pre-heat oven to 400 degrees
Place all ingredients into a bowl and gently mix until all is combined.
Turn out onto a lightly floured bench.
Roll into 12 balls, be careful not to work the dough too much.
Line a baking dish or tray with baking paper (a cake tin is fine).
Place balls into the dish, leaving a slight gap between each one.
Bake for about 25-30 mins until lightly brown.
When slightly cooled, brush with warm honey or jam to glaze, and wait until completely cooled before adding the cross. Eat with lashings of butter and jam!
To make the crosses
1/4 cup confectioner's sugar
milk or cream
Place the confectioner's sugar in a bowl and slowly add milk or cream until desired consistency is reached. Drizzle over buns and enjoy!