How to Make Irresistible Hot Cross Buns

CategoryDifficultyIntermediate

Irresistible Hot Cross Buns - The origins of hot cross buns goes back as far as the 12th century. A story says an Anglican monk baked the buns and marked them with a cross in honour of Good Friday.

Hot Cross Buns
Yields15 Servings
Prep Time2 hrs 40 minsCook Time15 minsTotal Time2 hrs 55 mins
 400 g Plain Flour
 1 pinch Salt
 75 g Caster Sugar
 200 g Raisins
 10 fl oz Milk (Tepid)
 25 g Fresh Yeast
 0.50 tsp Bun Spice
 50 g Butter (Melted)
 1 Egg
 50 g Flour (for piping)
 2 tbsp Golden Syrup
1

In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.

2

Place the flour, salt, 50g sugar and the raisins into a machine mixing bowl and mix together lightly.

3

In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.

4

Finally add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a large ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.

6

After 1 hour, transfer the dough to a floured surface and mould into a sausage shape. Cut the dough into 15 equal pieces.

7

Take each piece of dough and mould into a small ball using the palm of your hand.

8

Place the balls of dough regimentally onto a non-stick baking tray. Cover very lightly with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size.

Rolled Buns

9

Pre-heat your oven to to Gas mark 6, 180ºC.

10

Mix your additional 50g of Plain Flour with a little water to make a really tight paste.

Fill a piping bag fitted with a writing nozzle with the paste. In straight lines, pipe across your buns one way, and then pipe across the other way to form the cross.

Bake in the oven for 12-15 minutes.

11

Remove from the oven. Dilute the golden syrup with a little water and use this to glaze the buns. Cool for 5 minutes before serving.

glazing buns

Ingredients

 400 g Plain Flour
 1 pinch Salt
 75 g Caster Sugar
 200 g Raisins
 10 fl oz Milk (Tepid)
 25 g Fresh Yeast
 0.50 tsp Bun Spice
 50 g Butter (Melted)
 1 Egg
 50 g Flour (for piping)
 2 tbsp Golden Syrup

Directions

1

In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.

2

Place the flour, salt, 50g sugar and the raisins into a machine mixing bowl and mix together lightly.

3

In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.

4

Finally add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.

5

Place the dough on a floured surface and knead for 2-3 minutes. Form into a large ball and place the dough back into the machine bowl.

Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.

6

After 1 hour, transfer the dough to a floured surface and mould into a sausage shape. Cut the dough into 15 equal pieces.

7

Take each piece of dough and mould into a small ball using the palm of your hand.

8

Place the balls of dough regimentally onto a non-stick baking tray. Cover very lightly with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size.

Rolled Buns

9

Pre-heat your oven to to Gas mark 6, 180ºC.

10

Mix your additional 50g of Plain Flour with a little water to make a really tight paste.

Fill a piping bag fitted with a writing nozzle with the paste. In straight lines, pipe across your buns one way, and then pipe across the other way to form the cross.

Bake in the oven for 12-15 minutes.

11

Remove from the oven. Dilute the golden syrup with a little water and use this to glaze the buns. Cool for 5 minutes before serving.

glazing buns

How to Make Irresistible Hot Cross Buns

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