Hot cross buns are enriched buns studded with dried fruit and marked with a cross to represent the crucifixion of Christ. They are usually made and consumed at the end of Lent. I don’t restrain myself to Easter alone to enjoy these gorgeous buns. My recipe is an all inclusive recipe in that I know that a lot of people in particular children are not fond of the sultanas that are traditional in the buns. However, I do not completely stray from tradition instead I split the dough and to one half I add the tradtitonal sultanas and to the other half I add chocolate chips. The recipe produces twelve buns, giving you six of each. I must warn, that you will want, no need lots of good butter to go with.
Please Enjoy!
AuthordanieldiverCategorySweet ThingsHot cross buns may be traditional at Easter though I certainly don't limit the eating of hot cross buns to just Easter. What I love about this recipe is that it's an all inclusive recipe in that half the buns are traditional sultana studded glazed buns and the other half are for those who aren't fond of the fruit studded bun instead they are studded with chocolate chips in a excess quantity of course. You may if you prefer just use all sultanas or all chocolate chips.
Add the dry ingredients flour, sugar, salt, cinnamon, clove, grated nutmeg and yeast into the bowl of a stand mixer. Give the ingredients a quick mix together.
Heat the milk in a small saucepan or the microwave until just luke warm. Add the butter and lemon zest to the milk and stir until the butter has melted. Whisk in an egg.
Attach a dough hook to the mixer, turn on a low speed and pour the warm milk (body temperature) into the dry ingredients. When the flour has all been incorporated you can turn the speed up a little and let the dough whir away for 8 - 10 minutes until the dough comes away from the sides of the bowl and clumps around the dough hook.
Turn the dough out onto a floured work surface. Split the dough into two even halves. To one piece of the dough add the sultanas and knead by hand until they are amalgamated with the dough. Place the dough in a deep oiled bowl, cover with cling film and sit in a warm place for at least an hour until doubled in size.
Repeat this process with the other half kneading in the chocolate chips instead this time and again place it in a oiled bowl, covered with cling film and sit in a warm place for at least an hour until doubled in size.
Turn the risen dough out onto a floured work surface and knead for 3 -4 minutes. Return to the bowl, cover with cling film and allow to rise for another hour. Repeat with the other dough as well.
Turn the dough out again onto a floured work surface. Roll it out to make a fat sausage and cut the dough into 6 equal parts. To form the buns cup your hand over the dough and roll until it forms a smooth ball. Line 2 oven trays with baking parchment and place the dough balls fairly close together. place six on each tray . I like to have three traditional sultana ones and three chocolate chip ones beside each other, but if you prefer do the sultana ones on one tray and the chocolate chip on another. Brush enough cling film to cover the trays with and set again in a warm place for 45 - 50 minutes until risen.
Heat oven 200°C /180° Fan. In a small bowl mix together the flour and water for the crosses. Add the paste to a small piping bag. Pipe crosses on top of each bun and place in the preheated oven for 15-17 minutes.
Whilst still warm brush with the golden syrup that has been made more spreadable by gently heating in the microwave.
Makes 12
Ingredients
Directions
Add the dry ingredients flour, sugar, salt, cinnamon, clove, grated nutmeg and yeast into the bowl of a stand mixer. Give the ingredients a quick mix together.
Heat the milk in a small saucepan or the microwave until just luke warm. Add the butter and lemon zest to the milk and stir until the butter has melted. Whisk in an egg.
Attach a dough hook to the mixer, turn on a low speed and pour the warm milk (body temperature) into the dry ingredients. When the flour has all been incorporated you can turn the speed up a little and let the dough whir away for 8 - 10 minutes until the dough comes away from the sides of the bowl and clumps around the dough hook.
Turn the dough out onto a floured work surface. Split the dough into two even halves. To one piece of the dough add the sultanas and knead by hand until they are amalgamated with the dough. Place the dough in a deep oiled bowl, cover with cling film and sit in a warm place for at least an hour until doubled in size.
Repeat this process with the other half kneading in the chocolate chips instead this time and again place it in a oiled bowl, covered with cling film and sit in a warm place for at least an hour until doubled in size.
Turn the risen dough out onto a floured work surface and knead for 3 -4 minutes. Return to the bowl, cover with cling film and allow to rise for another hour. Repeat with the other dough as well.
Turn the dough out again onto a floured work surface. Roll it out to make a fat sausage and cut the dough into 6 equal parts. To form the buns cup your hand over the dough and roll until it forms a smooth ball. Line 2 oven trays with baking parchment and place the dough balls fairly close together. place six on each tray . I like to have three traditional sultana ones and three chocolate chip ones beside each other, but if you prefer do the sultana ones on one tray and the chocolate chip on another. Brush enough cling film to cover the trays with and set again in a warm place for 45 - 50 minutes until risen.
Heat oven 200°C /180° Fan. In a small bowl mix together the flour and water for the crosses. Add the paste to a small piping bag. Pipe crosses on top of each bun and place in the preheated oven for 15-17 minutes.
Whilst still warm brush with the golden syrup that has been made more spreadable by gently heating in the microwave.
Makes 12