Hot Cross Buns with Gin-soaked Raisins
Easter can be for the adults too with this Australian Gin-soaked raisin hot cross bun recipe! There’s no better time to whip up a batch of sweet homemade hot cross buns, and we have a special recipe for those who need an extra kick on Sunday morning!
- Prep Time 3 Hours
- Cook Time 25 Minutes
- Serves 12 Buns
- 4 cups plain flour
- 14g dried yeast
- 1/4 cup caster sugar
- 1 1/2 teaspoons mixed spice
- Pinch of salt
- 1/3 cup Barossa Distilling Generations Gin
- 1 1/2 cups raisins
- 40g butter
- 300mL milk
- 2 eggs, lightly beaten
- Flour paste (for the crosses):
- 1/2 cup plain flour
- 4 to 5 tablespoons water
- 1/3 cup water
- 2 tablespoons caster sugar
- Butter, to serve
- Place the raisins in a small microwave-proof bowl, pour over the Generations Gin, and microwave for 1 minute. Stir and set aside to cool and soak for an hour (or longer).
- Combine flour, yeast, sugar, mixed spice, salt and Generations Gin soaked raisins in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
- Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
- Make flour paste (for the crosses): Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to theboil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
If you enjoy the sweeter things in life, instead use our Miss Maple Gin Liqueur or Barossa Shiraz Gin to soak the raisins!