Hot cross buns

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I’m a big fan of Hot Cross Buns. I like them a lot. Sometimes I buy them, especially if I see a very interesting new flavour, like orange. I did buy some this year and I can’t wait to prepare a batch for the Easter menu.

The recipe I’m sharing today is from last year’s Easter menu. I wanted to share it, because they are delicious, but it would have been pointless to share an Easter recipe after Easter. More, sharing the recipe now makes me a very organized food blogger, doesn’t it? Maybe I’m going to do this again with the hot cross buns I’m going to make this year.

Hot Cross Buns

The recipe I shared is for 6 buns. If you want to make more, double the ingredients. Leave them to rise as the recipe states, it’s the only way to get that texture the hot cross buns have.

Ingredients for 6 hot cross buns:

– 150g strong white flour
– 100g strong wholemeal flour
– 35g sugar
– 1 tsp cinnamon
– 6g yeast
– 1 egg
– 2 spoons of oil
– 150ml milk, warm
– 25g dried pineapple pieces
– 50g sultanas
– 50g plain white flour to make the cross
– honey to glaze the buns

Mix the strong flour in a bowl with the sugar, spices, make an well and add the yeast in the well. Pour the warm milk, oil and the beaten egg over the yeast and start to combine them. When all the ingredients are incorporated, tip the dough on a floured worktop and add the dried fruits. Start kneading the dough.

Put the dough in a big bowl and cover it with cling film. Leave one hour and a half to raise. Give it a quick knead and leave it to prove for the second time, for another hour and a half in the same bowl covered with cling film.

Sprinkle flour on the worktop and tip the dough. Cut it in 6. If you want to make sure it’s even, weigh the pieces of dough. Shape the buns and place them on a non-stick baking paper. Cover the buns with a tea towel and leave it to prove for another hour.

Preheat the oven at 220C or 200C fan. Make a flour paste from the plain flour with water. Add the water gradually so the paste is not too runny. Put the paste in a pipping bag and make the crosses over the buns. Put the buns in the oven. Bake the buns for 12-15 minutes or until golden.

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