Ingredients for 12 buns
For the buns:
4 cups flour
2 packets of dry yeast
¼ cup of sugar
1 pinch of cardamom
1 pinch of nutmeg
1 pinch of cinnamon
1 pinch of salt
1 cup raisins
40 g butter
300 ml of sheep’s milk
For the crosses:
½ cup flour
¼ cup castor sugar
Mix flour, dry yeast, sugar, spices, and raisins in a bowl.
Heat milk until lukewarm. Melt butter in a pan, add milk and mix in the dry ingredients. Add eggs and mix until well combined.
Knead for about 10 minutes until dough is smooth and elastic. Cover and leave to rise in a warm place for about 1 ½ hour or until doubled in size.
After the resting time knead again and divide into 12 even pieces. Arrange the buns on a baking tray lined with parchment. Cover and set aside to prove for 30 more minutes.
In the meantime, prepare the crosses: mix flour, castor sugar, and a little water and stir until thick paste forms.
Spoon into a piping bag. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake in the oven at 160°C for about 25 minutes, remove and save while still warm.
Preparation time: approx. 60 minutes
Proving time: 1 ½ hour plus 30 minutes
Level of difficulty: easy
Our tip: the hot cross buns are best combined with our goat’s milk cheese tarts with cranberries, pumpkin seeds & honey or hazelnuts & honey