Hot Cross Buns

I was going to post this recipe yesterday, but the test batch I made weren't very good. Then I realised I'd picked up plain flour instead of bread flour! Also, they weren't spicy or moist enough. This is the adjusted recipe; it takes time to rise properly, being a rich dough. If you want them quicker, increase the yeast to 3 sachets. I used just currants and sultanas; the choice of fruit, or addition of mixed peel, is entirely at your discretion.

The finished Hot Cross Buns

Ingredients for 16 buns:
600g Strong bread flour
85g Caster sugar
300ml Semi-skimmed milk
1 tsp Salt
120g Butter melted
3 tsp Cinnamon
4 tsp Mixed spice
2 Eggs
2 Sachets Fast Action Dried Yeast (14g)
100g Currants
100g Sultanas
1 Grated lemon rind

For the crosses
50 Flour
55ml Water

To glaze
30g Sugar
30ml Boiling water

Soak the fruit in strong black tea or alcohol of choice for at least an hour. Melt the butter and beat the eggs.

Mix the dry ingredients together then add the drained fruit, butter, eggs and milk.

Kneed for 10 minutes in a mixer with dough hook, turn the very sticky dough out onto a well floured surface, shape it into a ball:

The sticky Hot Cross Bun Dough

...and put it into a bowl. Cover and leave it until doubled in size.

Knock all the air out of the dough and cut into 16 pieces - I do this by weight - make each piece into a smooth ball dusting with flour to stop the dough sticking, and then flatten each piece slightly. Put onto a baking tray, I use a non-stick mat; parchment would be fine, or just dust the tray lightly with flour.

The Hot Cross Bun Dough after shaping

Cover - I use a clean tea-towel - and leave to rise again until doubled in size.

Mix the flour and water for the crosses and pipe them on using a ribbon nozzle, or a plastic bag with a cut off corner.

Bake at 180°C (170°°C Fan Oven) for about 20 minutes until light brown.

The cooked Hot Cross Buns before glazing

Mix the sugar and boiling water for the glaze and brush it over the buns. Then leave to cool on a rack.

The finished Hot Cross Buns

Used tags: , ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There is one comment

Alisa@Foodista

I’ve had hot cross buns in all shapes and sizes, but yours really look good!I hope you wont mind but I’d love to direct Foodista readers to your site, just add this little widget here and you’re all set to go :) Cheers!

Alisa@Foodista, (Email ) (URL) - 14-04-’09 10:32

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.