Sharing my recipe for hot cross buns.
50g + 5g caster sugar
150ml lukewarm water
9g active dry yeast (not easy-blend/fast acting)
450g plain flour
6g fine sea salt
1 teaspoon ground mixed spice
40g dried cranberries
50g cut mixed peel
55g full-fat milk, warmed
50g beaten egg (approximately 1 medium)
50g melted butter
100g plain flour
Enough water to make a paste (piping consistency)
50g light brown soft sugar
Juice of half a lemon
Dissolve the yeast and 5g sugar in the lukewarm water and set aside until frothy. Sift the dry ingredients in a large bowl, and add the remaining caster sugar, dried fruit and peel. Make a well in the centre of the dry ingredients and add the yeast mixture, warm milk, egg, and melted butter. Bring the mixture together into a shaggy dough. Turn out onto a very lightly floured surface and knead until it feels smooth and elastic, this can also be done in a food mixer with the dough hook. Place the dough into a bowl, cover with cling film or a damp tea towel, and set aside to rise until doubled in size.
Pat the dough down and divide into 12 portions approximately 80g each. Shape each portion into a ball, place onto a baking sheet lined with nonstick baking paper, cover loosely with cling film or a damp tea towel, and set aside to rise a second time until doubled in size.
Preheat the oven to 200 degrees fan.
Mix the flour and water to make a thick, but pipe-able paste. Transfer mixture to a piping bag, cut just the tip off to make an approximately 3-cm opening. Pipe a cross on the buns and bake for approximately 16 minutes until golden brown.
While the buns are baking, stir the brown sugar, water, and lemon juice over in a saucepan over a low heat until the sugar dissolves. Increase the heat and boil to make a thin syrup. Brush the syrup over the buns while they are still warm from the oven.
Let’s Bake Together!
Our Face to Face Classes have now started. Click Here to find out more.