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  • (THEME MUSIC

  • Happy Easter, everybody.

  • Now, what says Easter more than freshly baked hot cross buns?

  • I'm gonna show how to make them at home. They're really easy to do.

  • And they taste absolutely fantastic. This is how you start off.

  • You get a little bit of milk

  • and what we're gonna do is we're gonna activate some yeast.

  • I've got some dry instant yeast here.

  • You literally just go ahead and drop that straight into your milk.

  • Now, you need to get your milk to a certain temperature

  • before you do that

  • and the ideal temperature is around about 37 degrees.

  • You see those little bubbles that have sort of accumulated

  • on the top of the milk?

  • That's what you're looking for. That's then ready to go.

  • So you bring that over and then we can start making our dough.

  • Into a large bowl, we're going to take some brown sugar.

  • I use a soft brown sugar.

  • The zest of an orange.

  • And then just using your hands, you get in and you sort of work it.

  • OK. Once it sort of resembles wet sand, you're in the right place.

  • Flour, cinnamon, sugar and orange.

  • A good pinch of salt.

  • I've got some butter, a couple of eggs.

  • Some sour cream which gives a really nice sort of biteyness

  • and then, of course, our activated milk.

  • Once it's all sort of mixed together, it can be added to your milk.

  • And then we're going to pour that into our dry ingredients.

  • It's gonna go for about 10 minutes.

  • You really want to work it and sort of activate that yeast

  • and then we're gonna get it out and mix our fruit through.

  • So our poor hot cross bun batter is getting an absolute flogging

  • and that's exactly what should be happening.

  • It almost looks like it's gonna jump up out of the bowl.

  • OK, and you've got this beautiful dough here.

  • And then I'm going to bring it over here

  • and incorporate my fruit.

  • I've got my currants that I've soaked in orange juice into your dough here.

  • So you just sort of roll these around.

  • OK, once you're happy with the amount of currants that you have

  • through your batter, what you do is you grab a bowl.

  • I've just really lightly oiled that with a little bit of butter

  • or even a little canola oil is fine.

  • Get your dough together. You stick it in there.

  • It's gonna double in size and then we're gonna knock it down.

  • I'm gonna cover it,

  • pop it in a warm part of the kitchen for about an hour.

  • Now, it's been about an hour that this one's been resting,

  • but I've got one before and after, so you can see the difference.

  • I mentioned to put it in a warm part of your kitchen.

  • What I'm really looking for

  • is somewhere around 25 to 40 degrees, say.

  • So, you know, if you have a warmer area within your kitchen,

  • near the oven, for instance, that's a great place to do it.

  • If you don't, and, you know, the middle of winter and it's cold,

  • then what you want to do is just turn the light on on your oven

  • and stick it in there.

  • That way it won't be a draughty area.

  • It'll be a little warmer because of the light

  • and that should be just fine.

  • OK, so this one has risen and this one has not, obviously.

  • So, first of all, what we do with this

  • is you do a thing called knocking it back.

  • So you literally just flick it on the top of the dough and you'll see...

  • You're gonna knock some of the air. You'll see these little air pockets.

  • And it just starts to sink.

  • Then you go ahead and pull that dough out of your bowl.

  • And we're gonna basically cut it into our buns.

  • So you can use a knife or you can use, you know, a scraper like this

  • and you keep going like that

  • until you get down to the size that you want your buns to be.

  • OK, let me get a tray.

  • So you get to work. This is what bakers do.

  • They stand there, they work it two hands at a time and they're so fast.

  • I just stick them onto a tray

  • with a little bit of parchment paper underneath.

  • Once you've rolled your balls out,

  • I put about a dozen on a tray at a time.

  • So just pop a little clingwrap over the top of these.

  • In 45 minutes or so, they're gonna double in size

  • and you can throw them in the oven.

  • I did some ahead of time so you can see how they look.

  • But that's how they come out.

  • And you can see the difference in size - how much they grow.

  • They literally double in size.

  • Our hot cross buns are now ready to bake.

  • The only thing left to do before we stick them in the oven is glaze them.

  • I've got an egg here.

  • With just a little bit of cream.

  • Mix those together.

  • And then just using a pastry brush,

  • you're gonna just give them a really light brush.

  • Once you've glazed your hot cross buns,

  • it's time to go in the oven.

  • I've got my oven pre-set to 170 Celsius

  • because it's a fan-forced oven.

  • If it wasn't, you do it at about 190.

  • I've put my tray in the middle.

  • They only take 15 minutes, so don't go too far away.

  • Now that our buns are in the oven baking,

  • they're starting to smell delicious, it's time to make the icing.

  • I've got a little bit of icing sugar

  • and I'm gonna just tap that through or push that through a sieve.

  • OK. Put that to one side.

  • And then I'm just gonna literally add some milk.

  • You whisk those two things together.

  • So, once you've got your icing sugar and your milk combined,

  • it should give you a consistency... something like that.

  • Now, get yourself one of these zip-lock bags.

  • And just go ahead and pour your icing into the bag. Great.

  • Once that's happened...

  • ..you pick your bag up.

  • Make sure it's secure at the top.

  • And then what you're gonna do is use this as a piping bag.

  • And just before you're ready to go,

  • we're gonna just snip the bottom of that.

  • Then we've got the perfect little piping bag to make a hot cross bun.

  • Speaking of the hot cross buns, let's take a look at them.

  • They've been in for about 12 minutes or so.

  • Hoo-hoo! Yum!

  • So, see how we're getting this gorgeous golden colour?

  • It's exactly what you're looking for.

  • Ho-ho! Yee-hoo!

  • Look at that.

  • Sensational.

  • Now, when they come out of the oven, you want to let them cool

  • just a little before we go ahead and pipe the icing on

  • and the best way to do that is to get yourself a wire rack.

  • And just pick them up. Ooh, nice and hot.

  • Once they've cooled down substantially,

  • pick up your new makeshift piping bag.

  • Then, take your bag over here

  • and you're just gonna go straight down

  • in a big long line.

  • Mmm! You end up with these incredible hot cross buns.

  • And in my opinion, there's no better way to eat them

  • than when they're still warm.

  • You can just go ahead, break them open. Oh! What's better than that?

  • Mmm!

  • (THEME MUSIC)

  • PEOPLE: Ta-da!

(THEME MUSIC

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