Hot cross buns are a spiced sweet bun eaten mostly on Good Friday.
While we aren’t able to go out camping at this time many of us still have the ability to cook on a firepit or in the oven at home. Let’s
keep traditions alive with this Hot Cross Bun Cast Iron Pot Recipe and share Easter traditions with our close family members.
310ml warm milk
60g caster sugar
4tsp dried active yeast
600g plain flour
1 1/2 tsp cinnamon
½ tsp nutmeg
1 1/2 cups raisins or sultanas
60g plain flour
In a bowl, whisk together the milk, sugar, and yeast until all the sugar has dissolved. Cover and set aside until the yeast has activated
and the mixture has become frothy, 10 to 15 minutes.
In a large bowl, sift together the flour, salt, cinnamon, allspice, and nutmeg. With your fingers rub in the butter until the result looks
like fine breadcrumbs.
Stir the raisins, eggs, and frothy yeast mixture into the flour mixture, then mix until well combined.
On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Add the dough to a large, slightly greased bowl
then cover with plastic wrap. Leave in a warm place for 45 minutes or until the dough has doubled in size.
Remove the risen dough from the bowl and ‘punch down’. Slightly knead, then divide into 12 balls.
Place the balls (buns) onto a greased tray, cover with plastic wrap, then leave in a warm place to rise while you heat the Dutch oven.
Preheat the Dutch oven to 200 degrees C then add the dough balls. Cook for 25mins.
Whisk together the flour and water to a smooth paste. Place in a disposable snap-lock bag and cut off the tip. Using the bag, pipe a cross
on the top of each bun.
Bake the buns in the preheated Dutch oven for 25 minutes, or until cooked through.