Easter – Hot Cross Buns

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Hot Cross Buns Ready for the taste test

I’m not a huge fan of hot cross buns, but others in the family quite like them. Making your own allows you to decide what ingredients you include in the recipe. We found a recipe in Bread: A Baker’s Book of Techniques and Recipes. Not being lovers of bought mixed peel we decided to go with glacé citrus peel and currants as a nice combination with the spices.

Cutting Individual Buns

As our kitchen was taken over making these hot cross buns and profiteroles (post will follow shortly) all at the same time, we forgot to take photos of our mixture. This photo was taken after the dough has risen and is ready to cut into individual buns.

Piping The Cross Onto The Buns Ready For Baking      Hot Cross Buns On Baking Tray

Once shaped and left to rise for an hour, you can then pipe the crosses onto the buns ready for baking. The mixture for the crosses is really nice, we used the left over to pipe shapes onto baking paper lined trays and cooked them until firm, Yum.

Baked Buns Ready For The Glaze        Glaze Has Been Applied to Baked Buns

Once the buns are out of the oven you can apply the glaze to complete the hot cross buns and then leave to cool.

Toasted Hot Cross Bun Ready For The Spread

You can eat these straight from the oven or later on toasted, either way they were much nicer than those sold at the shops. 

Buttered Hot Cross Bun

 Hope you enjoy making and eating these as we did.

Hot Cross Buns
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Ingredients
  1. Sponge
  2. 40g bread flour
  3. 190g milk
  4. 10g sugar
  5. 7g yeast
  6. Final dough
  7. 340g bread flour
  8. 60g butter, soft
  9. 40g eggs
  10. 60g sugar
  11. 1/2 tablespoon salt
  12. 1/2 tablespoon allspice, ground
  13. 110g dried currants
  14. 35g candied peel (I used glace)
  15. Crossing Paste
  16. 110g butter, melted
  17. 85g milk
  18. 1 tablespoon vanilla extract
  19. 110g sugar
  20. 1 Lemon, zest grated
  21. 1/2 egg, beaten
  22. 225g flour
  23. Simple syrup
  24. 1/4 cup sugar
  25. 1/4 cup water
Instructions
  1. 1. SPONGE
  2. Disperse the yeast in the milk, add the flour and sugar; using a whisk mix until smooth.
  3. Cover with plastic and let stand for 30 – 40 mins in a warm spot, when the sponge will have risen to about 3 or 4 times its original size.
  4. 2. MIXING
  5. Place the final dough ingredients in the mixing bowl; add the soft butter and using the dough hook mix until the butter is dispersed.
  6. Add the eggs, sugar, salt and allspice, and mix them all together.
  7. Next, add the sponge.
  8. Mix on first speed for about 3 mins until everything is thoroughly combined.
  9. Turn the mixer to second speed and mix for another 3 mins.
  10. Add the currants and candied peel, mix until evenly distributed throughout the dough.
  11. 3. BULK FERMENTATION
  12. Place dough in a greased bowl.
  13. Cover with cling film and let prove in a warm spot for 1 hour.
  14. 4. DIVIDING AND SHAPING
  15. Divide dough into 12 equal potions, roll into a ball and set on trays even distributed.
  16. Cover with a clean towel or plastic wrap so crust doesn’t form.
  17. 5. FINAL FERMENTATION
  18. Prove for 1 hour in a warm spot.
  19. 6. CROSSING PASTE
  20. While the buns prove, make the crossing paste.
  21. In a saucepan, melt the butter with the sugar until the sugar is dissolved.
  22. Add the milk vanilla, grated lemon zest and beaten egg.
  23. Whisk all together, then add the flour. Whisk until thickened.
  24. Using a piping bag with a ¼ inch diameter round tip, fill the bag with the paste.
  25. Pipe lines in one direction over every bun.
  26. When all the lines have been piped in one direction, rotate the baking tray 90 degrees and pipe lines again so it forms a cross.
  27. 7. SIMPLE SYRUP
  28. Prepare the syrup by combining the sugar and water in a saucepan.
  29. Bring to a boil stirring once or twice so the sugar wont burn on the bottom.
  30. 8. BAKING
  31. Bake the buns at 200C for 14-16 minutes.
  32. As soon as they are removed from the oven, brush them with the syrup.
  33. Cool on rack or eat straight away.
Adapted from Bread A Baker's Book Of Techniques and Recipes
Adapted from Bread A Baker's Book Of Techniques and Recipes
Sweet Saffron Spice http://www.sweetsaffronspice.com/

 

 

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