Camp Kitchen: Hot cross buns

A simple camping recipe for everyone's favourite Easter treat: Hot cross buns.

Ingredients

• 4 cups plain flour
• 2 eggs, lightly beaten
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 40g butter, softened
• 300ml milk
• Pinch of salt
• 2 tsp mixed spice (for traditional buns)
• 1.5 cups sultanas/fruit mix or choc chips/smashed Easter eggs

3

For the cross

• 1.5 cup plain flour
• 6 tbsp water

For the glaze

• 1/4 cup water
• 2-3 tbsp caster sugar

3

Method

1. In a large bowl, combine flour, yeast, salt and sugar. Add mixed spice and sultanas/fruit mix for traditional, or choc chips/Easter eggs for choc chip buns.
2. Heat butter and milk in a small saucepan until lukewarm. Add to the spice bowl.
3. On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Add the dough to a large, slightly greased bowl then cover with plastic wrap. Leave in a warm place for 45 minutes or until the dough has doubled in size.
4. Prepare the coals and preheat your camp oven while the dough rests.
5. Remove the risen dough from the bowl and ‘punch down’. Slightly knead, then divide into 12-16 balls.
6. Grease and line the oven with baking paper. *Tip: Use a trivet to prevent burning.
7. To make the ‘cross’, whisk together flour and water in a small bowl until smooth. Add more water if needed. Make a piping bag out of baking paper or spoon mixture in to a zip-lock bag and cut the corner.
8. Place 8 balls (buns) in the 9 Quart camp oven, then pipe the flour mix on top to form crosses. Cook for 30-35 mins, rotating lid and oven every 10 mins (coals on top and bottom).
9. To make the ‘glaze’, heat water and sugar in a small saucepan until sugar has dissolved. Brush onto top of buns.
10. Serve warm and with butter!

Cookware required

• Campfire 9 Quart Camp Oven
• Campfire Trivet or Steamer Rack