Easter Hot Cross Buns in the Camp Oven
Who loves Easter hot cross buns!
Whether you’re out camping in nature or wanting to make your own at home in the camp oven, then this is the recipe for you! We’ve used Heat Beads as our heat source but you can use a gas ring burner, coals (with no fire bans present) or even a hooded BBQ or home oven. If you don’t like sultanas you can omit them or replace with choc chips (like we have in these photos). There’s nothing better than hot cross buns fresh from the camp oven with loads of butter!
(This recipe makes 12)
(These buns can be frozen for up to a month in an air-tight container)
- 4 cups plain flour
- 2 x 7g sachets dried yeast
- 1/2 cup caster sugar
- 1 1/2 teaspoons mixed spice
- Pinch of salt
- 1 1/2 cups sultanas/currants/choc chips
- 40g butter softened
- 300ml milk
- 2 eggs, lightly beaten
- 1/2 cup plain flour
- 5-6 tablespoons water
- 1/3 cup water
- 2 tablespoons caster sugar
- Butter, to serve
Combine flour, yeast, sugar, mixed spice, salt and sultanas in a large bowl. In a small saucepan place butter and milk and heat until lukewarm.
Add milk mixture and egg to sultana mixture. Use a knife to combine until the dough starts to come together. Use your hands to finish mixing to make a soft dough.
Turn dough out onto a floured surface and knead until smooth. Shape into a ball.
Place into a lightly oiled bowl and cover with cling wrap. Set aside in a warm place for an hour, or until dough doubles in size.
As buns are doubling in size, prepare your briquettes. We’ve used 24 Heat Beads for this recipe. When your Heat Beads turn white, they are ready to use.
Grease your camp oven and line with quality baking paper. Punch dough back to original size then divide into 12 equal portions. Shape each portion into a ball and place onto baking paper, about 1cm apart. We fit 6 buns in a 9-quart camp oven, so used two ovens at the same time. Make flour paste. Mix flour and water together in a small bowl until smooth, adding a little more water if too thick. Spoon into a small ziplock bag. Cut off one small corner of the bag.
Place buns in a camp oven and pipe flour paste over tops of buns to form crosses.
Place 8 Heat Beads underneath your camp oven and 16 around the top of the lid. Bake for 25 to 30 minutes, checking every 10 minutes or until buns are cooked through and sound hollow when tapped.
Make the glaze: Place water and sugar into a small saucepan and stir over low heat until sugar has dissolved. Brush warm glaze over warm hot cross buns. Serve fresh from the camp oven with loads of butter.