Hot Cross Buns
Makes 12 buns
Ingredients:
275g mixed dried fruit (currants, sultanas + candied citrus peel)
120ml + 150ml whole milk
450g bakers flour
2 tsp. Instant dried yeast
30g + 50g brown sugar
1 egg
1.5 teaspoon fine sea salt
75g room temperature butter
2 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/2 tsp. Ground cloves
Microplane zest of 1 orange
Egg wash:
1 egg beaten with 2 tsp. water
Cross:
50g plain flour
50ml water
1 tbls. Oil
Glaze:
2 tbls orange marmalade thinned with a teaspoon water
Baking tray dimensions: 35 x 24 x 5cm (or thereabouts)
Method:
Add the dried fruit to a bowl and pour boiling hot water on them. Set aside. (If you’re adding candied citrus peel separately, don’t soak this, just add in later)
Add 120ml of milk into a small saucepan and set over medium heat. Remove 2 tablespoons flour from the 450g and whisk it into the milk. Cool until it forms a paste and then scoop out and allow to cool.
Heat the remaining milk until warm to the touch (in a microwave or on the stove), add in 30g brown sugar and the yeast. Whisk and when foamy and bubbly it’s ready to use.
In the bowl of an electric mixer fitted with a dough hook (or do this by hand) add the remaining flour, the flour paste, the milk/yeast mix, the remaining sugar, salt, egg and spices and orange zest. Mix on medium speed for about 4 minutes. Stop and add in the soft butter and mix for another 8-10 minutes until your dough passes the window pane test.
Tip your dough onto your bench top. Drain the dried fruit and fold that into your dough. Knead until the fruit has been incorporated.
Grease a bowl with soft butter or oil and add the dough. Cover with a damp tea towel and allow to sit for about 1-1.5 hours until it has risen by 50%.
Punch the dough down and cut into 12 even pieces and roll into balls. Place into a baking paper lined baking dish and cover again with a damp tea towel and allow to puff up until they have grown by about 50% again. This will take about 30-60 mins.
Preheat your oven to 200c conventional (180 fan forced)
While the dough is proofing combine the cross ingredients and whisk to combine. Add to a small piping bag.
When the dough balls are nice and puffy, egg wash them and then pipe the crosses on by piping the cross mixture over the buns with smooth and even pressure.
Bake for 30 minutes until the tops are golden. If you feel they are getting too dark after about 20 minutes, drop the temperature by 20 degrees and bake the full 30 minutes.
While still warm brush the orange marmalade glaze on the buns. Best served warm with extra butter.