Hot Cross Buns

 

 

 

 

 

 

 

 

Hot cross buns is an enriched spiced sweet bun filled with raisins and candied peels and usually eaten during Easter. It is traditionally marked with a cross on top which signifies the crucifixion of Jesus. It has its own unique blend of spices said to be the spices used to embalm Jesus at his burial. This sweet bun is now eaten all over the world and is available all year round. This is an adaptation of a recipe by Anna Olson.

 

 

 

 

 

 

INGREDIENTS:

(1) 3/4 Cup Warm Milk

(2) 4 Teaspoons Instant Dry Yeast

(3) 65 Grams Granulated White Sugar (1/3 Cup)

(4) 490 Grams All Purpose Flour (3-3/4 Cups)

(5) The Zest of 1 Lemon

(6) 3/4 Teaspoon Salt

(7) 1/4 Teaspoon Grated Nutmeg

(8) 1/2 Teaspoon Ground Cinnamon

(9) 1/4 Teaspoon Ground Allspice

(10) 1/4 Teaspoon Ground Cloves (See Note 1)

(11) 3 Large Eggs

(12) 113 Grams Melted Butter (1/2 Cup) (See Note 2)

(13) 1/3 Cup Raisins or Currants

(14) 1/3 Cup Candied Mixed Peel

(15) 1 Egg for Egg Wash

For Icing:

(1) 3/4 Cup Icing Sugar

(2) 2 Tablespoons Cream or Milk

 

 

 

 

 

 

NOTES:

(1) This blend spices is unique to hot cross buns.  They are however not written in stone. If you do not like a certain spice, simply leave it out.

(2) You can use oil in place of melted butter.

 

 

 

 

 

 

PROCEDURE:

(1) Activate the yeast. Place the milk, yeast and a tablespoon of sugar from the recipe in a cup, stir and leave for 10 minutes. After 10 minutes, the yeast would have activated with visible foam on top of the mixture.

 

 

 

 

 

 

(2) In the bowl of your stand mixer fitted with the paddle attachment, add all the dry ingredients (items 3 – 9) and mix at low speed to combine.

 

 

 

 

 

 

(3) With the mixer running at medium speed, add all the wet ingredients (activated yeast, eggs and melted butter) one after the other and mix until a shaggy dough forms.

 

 

 

 

 

 

(4) Switch to the dough hook and knead at medium-high speed for about 5 minutes or until the dough becomes smooth.

 

 

 

 

 

 

(5) Add the raisins and mixed peel and knead until incorporated, 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

(6) Turn the dough onto your work surface and shape into a ball. Place the dough in a lightly greased bowl, cover with cling film and keep in a warm place to double in size. This takes between 1 hour – 1.5 hours.

 

 

 

 

 

 

 

 

 

 

 

 

(7) Deflate the dough and divide it into 12 equal parts and shape each part into a ball. The entire dough should weigh about 1126 grams and each part should weigh about 94 grams. Grease a 9 x 13 inch baking pan and line the bottom of the pan with parchment paper. Place the buns into the pan making sure they are evenly spaced. Cover the pan lightly with cling film and leave the buns to double in size. This takes about 45 minutes to 1 hour.

 

 

 

 

 

 

 

 

 

 

 

 

(8) Close to the end of the second rise, preheat the oven to 350 degrees.

(9) Beat an egg and brush the top of the risen buns with the egg wash. Bake the buns in the preheated oven for about 25 to 30 minutes or until the tops are brown and a tester inserted into the middle comes out clean. Remove the buns and place on a cooling rack to cool. Some people pour a glaze over the buns while they are still hot but I prefer them without a glaze. If you would like to cover them with a glaze, heat 1/2 cup sugar, 3 tablespoon water and 1 teaspoon vanilla extract in a small sauce pan and brush the hot buns with the hot syrup.

 

 

 

 

 

 

 

 

 

 

 

 

(10) Once the buns are completely cool, make the icing by mixing both ingredients together. Place it in a pipping bag and pipe a cross  on top of the cool buns. These buns would keep well at room temperature for a couple of days. They can also be kept in the fridge or freezer for much longer. Happy Easter!