Recipe: Hot Cross Buns

Spiced buns that Easter wouldn't be complete without
ByJasmine BandaliMonday , 06 April 2015
Recipe: Hot Cross Buns
© Copyright @ Thelma & Louise / StockFood



⅔ cup milk
55g butter
The zest of 1 orange
1 clove
2 cardamom pods
3 cups bread flour
7g instant yeast
¾ cup mixed dried fruit
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1 large egg

1 large egg (beaten with a little milk)

3 tbsp all-purpose flour
½ tbsp caster sugar
2 tbsp water

1 tbsp caster sugar
1 tbsp boiling water

1 Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan set over a medium-high heat until the butter melts, then turn off the heat and allow the flavours to infuse.
2 Measure the flour, yeast and dried fruit in a bowl and add the cinnamon, nutmeg and ground ginger.
3 When the infused milk has reached room temperature, take out the clove and cardamom pods, and then beat in the egg.
4 Pour the egg and butter mixture into the bowl of dry ingredients.
5 Knead the dough either by hand or in a stand mixer fitted with a dough hook. If the dough is too dry add a little more warm milk or water.
6 Keep kneading until you have a smooth elastic dough, but bear in mind that the dried fruit will stop this from being completely smooth.
7 Form the dough into a ball and place in a buttered bowl covered with clingfilm, and leave to proof overnight in the fridge.
8 Preheat the oven 220C. Remove the dough from the fridge and allow it come to room temperature.
9 Punch the dough down, and knead it again until it is smooth and elastic.
10 Divide into 16 balls and shape into smooth round buns.
11 Line a baking sheet with parchment.
12 Place the dough balls on the baking sheet, so that they fit close together, but not touching.
13 Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Cover with a cloth and allow to proof again for about 45 minutes - they should have risen and almost joined up.
14 Brush the buns with the egg wash.
15 Mix the flour, sugar and water into a smooth, thick paste for the crosses.
16 Using a teaspoon, drizzle two lines over the buns in the indent of the cross, and then bake in the oven for 15 to 20 minutes.
17 When the hot cross buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.


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