I’ve taken a step away from the ordinary with these hot cross buns by using the recipe from my previous challah buns. They’re a bit lighter in texture when compared to your regular hot cross buns and when baked in tins like I’ve done, they’re a bit cute as well. This is probably not one for the kids if you’re using tins, for obvious reasons.
In a small bowl combine the yeast and 1 cup of tepid water and set aside for 10 minutes until foamy.
In a separate bowl combine the jaggery, cinnamon, allspice and nutmeg then whisk this into the yeast liquid along with the oil and egg yolks.
Add the flour and salt and mix with your fingers to form a dough. Turn the dough onto a work surface and knead until smooth for around 8 minutes, adding the currants in the last minute. Cover with a tea towel and allow to sit in a warm place until doubled in size (approximately 1 hour). Punch down the dough, cover, and allow to sit for a further 45 minutes.
Line a baking tray with greaseproof paper or lightly oil 12 small tins.
Divide the dough into 12 pieces and arrange on the baking tray or drop into the tins. Cover with a tea towel and allow to rise for 30 minutes.
Preheat the oven to 180°C.
For the flour paste: Combine all ingredients and stir to a paste. Make a piping bag with a small snap-lock bag and cutting one of the corners off. Pipe the paste on top of the buns to form crosses. Bake for 20 minutes or until cooked through.
While the buns are cooking make the glaze by heating the water and sugar over low flame, stirring until sugar dissolves. Allow to simmer for a few minutes. When the buns come out of the oven brush the sugar glaze over the warm buns.