If you’re looking for a delicious and fun way to enjoy hot cross buns this Easter, look no further than this hot cross bun pull-apart recipe! This twist on the classic treat is perfect for sharing with family and friends during the festive season. With its soft, fluffy texture and warm, fragrant spices, it’s sure to be a hit with everyone.
Plus, its easy-to-follow steps make it a great baking project for all levels of experience. Get ready to impress your loved ones with this mouth-watering hot cross bun pull-apart – it’s a true crowd-pleaser!
History of Hot Cross Buns
Hot cross buns are a traditional Easter treat with a rich history dating back to ancient times. It is believed that the buns were first made by the Saxons, who would mark them with a cross to honour the goddess Eostre. Later, Christians adopted the tradition and marked the buns with a cross to symbolize the crucifixion of Jesus Christ.
In England, hot cross buns were so important that a law was passed in the 16th century, allowing them to be sold only on Good Friday, Christmas, and for burials. Today, however, Hot Cross Buns are enjoyed around the world as a symbol of Easter and a tasty treat for all, hitting shelves just after Christmas these days!
Hot Cross Bun Pull-Apart Recipe
PREP: 25 minutes
RISE: 2 hours
COOK: 30 minutes
- 4 ¼ cups (640g) plain flour (bread flour if available)
- 3 tsp McKenzie’s Bakers Yeast
- ½ cup (110g) caster sugar
- 2 tsp McKenzie’s Mixed Spice
- 2 tsp McKenzie’s Ground Cinnamon
- ½ tsp salt
- 50g unsalted butter, melted and cooled
- 1 ½ cups full cream milk (warmed in the microwave for 45 seconds)
- 1 egg, room temperature
- 1 ½ cups (210g) sultanas or chocolate chips
- Zest of 2 oranges
- Extra ¼ cup plain flour (if needed for sticky dough)
- ¾ cup butter
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Combine flour, yeast, sugar, mixed spice, cinnamon and salt in the bowl of a stand mixer.
- Attach a dough hook to the mixer and add butter, milk, egg, sultanas and orange zest to the flour. Mix until a smooth elastic dough forms about 5 minutes. If the dough is sticky and doesn’t come away from the side of the bowl, add another ¼ cup of flour.
- First rise: Leave the dough in the bowl and cover it with plastic wrap. Place in a warm spot to rise until doubled in size. Note: this can take anywhere between 1 to 1 ½ hours depending on how warm it is.
- Grease a large Bundt pan with melted butter.
- Remove plastic wrap from the bowl and punch down the dough to deflate.
- Dust the work surface with flour and knead for one minute, then cut the dough into pieces and roll it into golf size balls.
- Make the syrup by melting the butter and whisking in the sugar, vanilla and cinnamon.
- Roll each ball of dough into the syrup and line them up randomly in the bundt tin.
- Second rise: let dough in bundt tin sit for another 30 minutes to allow the dough to rise again.
- In the meantime, pre-heat oven to 180°C. Place the bundt pan in the oven and bake for 30 minutes or until the top is golden brown.
- Remove from oven and allow to cool for just a few minutes before turning the ring onto a plate to serve.
TIP: Best eaten warm and on the day. Simply pull off bits of hot cross bun from the ring and enjoy.
The pull-apart can also be enjoyed the next day by warming it in the microwave for 20 seconds at a time.
So there you have it! Baking during Easter can be a wonderful way to celebrate the festive season and share special moments with loved ones. From traditional hot cross buns to creative Easter-themed cakes and cookies, there are plenty of delicious treats to try. Whether you’re an experienced baker or a beginner, there are recipes and tips available to help you achieve tasty results. Remember to take your time, enjoy the process, and have fun with your baking projects.
Happy Easter, and may your baking adventures be filled with joy and delight!