Hot Cross Buns
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Bun Dough
- 9 grams dried yeast
- 110 grams caster sugar
- 700 grams bakers flour
- 375 mL milk
- 2 teaspoons cinnamon
- 2 teaspoons mixed spice
- ½ teaspoon salt
- 210 grams sultanas
- 1 orange, zest only
- 50 grams butter, at room temperature
- 1 egg
Cross Batter
- 75 grams flour
- 75 mL water
Bun Glaze
- 1 tablespoon jam
- 2 teaspoons water
Instructions
Preparing the Hot Cross Buns
- In the bowl of a stand mixer, add the flour, yeast, sugar, spices, orange zest, sultanas, egg and salt. Add the butter and milk.
- Using a dough hook attachment, mix the dough until a smooth elastic dough has formed. With the dough formed, kneed the dough for approximately 10 minutes.
- Leave the dough in the bowl, covering it with a tea towel, and allow it to rise in a warm, draft-free area. Let it double in size, which typically takes about 1 hour.
Forming the Dough into Balls
- Line a tray with baking paper.
- Remove the dough from the bowl and transfer it to a lightly floured surface. Divide the dough into 12 pieces of equal size and roll each piece into a ball shape.
- Place the balls on to the prepared tray and then place the tray in the oven. Add a bowl of hot water, close the oven door and leave to stand for 45 minutes.
- Remove the buns from the oven and then preheat the oven to 180 °C.
Adding the Bun Crosses
- Mix the flour and water together to make a thick runny paste. Transfer the paste to a piping bag.
- Pipe crosses onto the buns.
Glazing the Hot Cross Buns
- Bake the buns in the preheated oven for 21 minutes, until they are golden brown in color.
- Transfer the cooked buns to a wire rack to cool.
- Place the jam and water in a small bowl, microwave for 30 seconds and then stir to combine.
- While still warm, brush the buns with the jam mixture. Allow the buns to cool before serving.