Traditional Hot Cross Honey Buns with Vanilla Cross

I wrote this recipe because I have yet to find a Hot Cross Bun that I liked in the supermarket! These are delicately spiced, so very light and delicious & not too sweet!

1. 1

   Making The Hot Cross Buns

2. 2

   In a measuring jug, heat the milk until it's warm to touch but not boiling and add the yeast and stir until it dissolves and leave it for a few minutes to settle

3. 3

   In another little jug, beat the two eggs together and add the honey, natural vanilla essence, melted butter and corn oil and mix these well together

4. 4

   In a large mixing bowl, sieve the strong bread flour, plain flour, gram flour, powdered cream, castor sugar, allspice, cinnamon, salt and bicarbonate of soda and blend well together for a few minutes, nice and gently.

5. 5

   Now add the fruit (sultanas and halved cherries) to the spiced flour mix and blend well but gently together.

6. 6

   Next step, we make a well and pour in the yeast mix (milk & yeast) and the egg mix (eggs, honey, vanilla, butter & corn oil) and blend gently with the flour until you achieve a nice soft dough, adding about 6 tablespoons of sieved flour to help you bind it to a dough.

7. 7

   On a lightly floured board, knead the dough gently a few times and then cover it with cling film and leave it to rise in a nice warm place for 90 minutes and then have a little check to see if it has risen nicely.

8. 8

   Return the dough to a floured board and knead it again for another few minutes and cover it again in cling film for another ninety minutes.

9. 9

   Now this is the fun part!! You can now start to preheat your oven to 180oC and buttergrease a large baking tray. Take your dough and roll it out in to just over an inch in height and cut into even pieces.

10. 10

    Take each piece of dough and give it a little knead and then roll it into a ball and then gently flatten the top a little and using a knife, make the indentation of a "cross" into each bun and gently prize the dough apart. Now, place them on your buttergreased baking tin.

11. 11

    Using a little solution of hot water and honey as a glaze (2 tablespoons of Honey, 6 tablespoons boiling water), glaze each of the buns with your pastry brush.

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    Bake in the middle shelf of your oven for 15 minutes until they are golden and risen.

13. 13

    Cool on a wire tray
    
    Making The Vanilla Frosting

14. 14

    In a mixing bowl, sieve your icing sugar through and gently fold in some boiling water, a little a time as the consistency you want is a thick paste and add the vanilla essence and mix well.

15. 15

    Using a teaspoon, spoon the fondant into the indentation of the cross by directing it on the bun with a "Cross" design and leave to set.

16. 16

    When you can no longer resist temptation, slice in half while they're still a bit warm and indulge in your favourite buttery spread & preserve!
    
    **Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen, Ireland. April 16th 2011 **