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South African Savoury Hot Cross Buns
South African Savoury Hot Cross Buns is a traditional South African recipe savoury hot cross bun that's traditionally served over Easter stuffed with Cape Malay pickled fish. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Savoury Hot Cross Buns.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+3 hours proving)
Makes:
12
Rating: 
Tags : CurrySpice RecipesBread RecipesSouth-africa Recipes
This is a classic South African variant of a hot cross bun. It contains less fruit and sugar than normally as well as a little lemon thyme and is intended to be served with Cape Malay pickled fish. If, however, you double the sugar, double the fruit and mixed peel and remove the lemon thyme and add 1 tbsp runny honey you end up with a more typical hot cross bun.
Ingredients:
500g (4 cups) fine cake flour
1 tbsp allspice
1 tbsp ground cinnamon
½ tsp ground cloves
½ tsp freshly-grated nutmeg
2 tsp fresh lemon thyme
2 tbsp caster sugar
2 sachets (14g) instant dried yeast
1 tsp salt
250ml (1 cup) milk
80ml (1/3 cup) water
5 tbsp butter
1 egg, lightly beaten
4 tbsp mixed dried candied peel, chopped
4 tbsp raisins
Dough for the cross:
120g (1 cup) flour
1 tbsp sugar
160ml (2/3 cup) water
For the glaze:
4 tbsp water
2 tbsp sugar
Method:
Sift together the cake flour, allspice, cinnamon, ground cloves, nutmeg, castor sugar, yeast and salt into a bowl then mix with the lemon thyme leaves.
Combine the milk, water and butter into a saucepan and heat gently until butter is melted and liquid is lukewarm. Add the lukewarm liquid to dry ingredients as well as the beaten egg and mix to form a soft dough.
Transfer dough onto a lightly floured work surface and knead for 15 minutes until dough is soft and smooth. Place dough into an oiled bowl, cover with a moist tea towel and set aside to rise in a warm place until doubled in volume.
Remove risen dough from bowl and knock back (punch down), then knead, working in the mixed candied peel and raisins. Divide dough into 12 equal portions and form each one into small round buns. Place buns onto a greased baking tray (or in a roasting tin) and leave in a warm place until buns have doubled in volume.
Prepare the dough for the cross by mixing all the ingredients together until smooth. Fill a piping bag with the resultant dough and neatly pipe a cross on each bun.
Pre-heat oven to 180°C (160C fan/360F). Once the oven is hot, set the buns in the centre and bake for 20 minutes, until golden brown on top.
Prepare the glaze by placing water and sugar in a small saucepan and stirring over low heat until the sugar has dissolved. Bring to a boil and continue boiling for 5 minutes. Keep warm as you wait for the buns to cook.
Remove the buns from oven, and quickly spread the glaze over the top. Carefully transfer to a wire rack to cool. Serve warm.
