Hot Cross Buns

Hot Cross Buns

Category, DifficultyIntermediate

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Easter.

Yields16 Servings
Prep Time30 minsCook Time20 minsTotal Time3 hrs 50 mins
 60 g Unsalted Butter, diced, plus extra for greasing
 300 g Milk
 580 g Bread flour, plus extra for dusting
 50 g Sugar
 2 tsp Dried Instant Yeast
 2 tsp Ground Cinnamon
 ½ tsp Ground Nutmeg
 1 tsp Fine Sea Salt
 1 Large Egg
 60 g Raisins
 60 g Sultanas
Paste
 30 g Bread flour
 15 g Sugar
 30 g Water
Glaze
 10 g Butter
1

Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.

2

Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5

3

Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min

4

Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).

5

Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.

Paste
6

Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.

7

Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.

8

As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.

Ingredients

 60 g Unsalted Butter, diced, plus extra for greasing
 300 g Milk
 580 g Bread flour, plus extra for dusting
 50 g Sugar
 2 tsp Dried Instant Yeast
 2 tsp Ground Cinnamon
 ½ tsp Ground Nutmeg
 1 tsp Fine Sea Salt
 1 Large Egg
 60 g Raisins
 60 g Sultanas
Paste
 30 g Bread flour
 15 g Sugar
 30 g Water
Glaze
 10 g Butter

Directions

1

Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.

2

Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5

3

Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min

4

Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).

5

Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.

Paste
6

Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.

7

Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.

8

As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.

Hot Cross Buns
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