Cook this: Cinnamon-free hot cross buns

Happy Easter! I’m a chocoholic, so I’ll be continuing to gorge myself with chocolate this weekend. But the other part of Easter is hot cross buns, which I’ve never been able to partake in, because I hate cinnamon.

It makes me ill – the smell of it literally makes me gag. But I love bready things, and I hate that I don’t have an excuse to eat delicious little buns smothered in butter for breakfast for a week at this time of the year. So I thought I’d try making my own.

Turns out they’re actually pretty easy to make, the removal of cinnamon does nothing to harm the structural integrity, and because they’re not technically hot cross buns, these delicious sweet little raisin rolls can be made sans cross and eaten all year round now! This simple recipe was adapted from Taste.com.au:

Ingredients (makes 12 large or 16 medium buns)
– 4 cups plain flour
cup caster sugar
– pinch of salt
– 2 x 7g dried yeast sachets
– 1½ heaped cups raisins (or any other dried fruit, like cranberries or apricots)
– 50g butter
– 1¼ cups of milk
– 2 eggs, beaten

Method:
1. In a large bowl, combine the flour, sugar, salt, yeast and dried fruit – set aside.

2. Set a small saucepan over low heat and melt the butter in it. Then add the milk and heat it for a minute – pour the mixture into the large bowl, along with the eggs, and stir together with the blade of a butter knife.

3.Use your hands to bring the dough together, and turn it out onto a floured board to knead for a few minutes. Alternatively, you can use a kitchen mixer with a bread hook to do this.

4. Place the dough into a large bowl, cover with plastic wrap, and sit it in a warm room for an hour and a half to “grow.”

5. Line an oven tray with baking paper, and bring the dough back to the kitchen. Knead in for a minute, to shrink it back down, and divide the dough into 12 – 16 equal pieces. Roll them into balls and place them on the tray, leaving a little space in between – cover them back up with plastic and put them back in the warm room to rise again for another half an hour.

6. Pre-heat the oven to 180°C, and if you want crosses on top, now’s the time to add them. Just mix a half cup of plain flour with a few tablespoons of water to make a thick paste, and either pipe the goop onto the buns in a cross, or be lazy like me and spread it over carefully with a teaspoon.

7. Then all you need to do is bake them for 25 minutes, let them cool, smother then in butter or jam, and enjoy! Keep them for a few days in an airtight container, or freeze them like you would with normal bread to enjoy later.

 

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