Hot Cross Buns

Hot Cross Buns

Hot 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.

Hot Cross Buns
Yields12 Servings
 500 g Strong white flour, plus extra for kneading
 75 g Caster sugar
 1 tsp Fine sea salt
 1 tsp Ground cinnamon
 ¼ tsp Ground cloves
 ¼ tsp Fresh nutmeg
 1 x 7g Sachet of instant yeast
 300 ml Full fat milk
 Zest of 1 lemon
 50 g Butter
 1 Egg
 100 g Sultanas
 100 g Dark chocolate chips
Cross
 3 tbsp White flour
 3 tbsp Water
Glaze
 2 tbsp Golden syrup
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

Whilst still warm brush with the golden syrup that has been made more spreadable by gently heating in the microwave.

Makes 12

hot cross buns recipe

Ingredients

 500 g Strong white flour, plus extra for kneading
 75 g Caster sugar
 1 tsp Fine sea salt
 1 tsp Ground cinnamon
 ¼ tsp Ground cloves
 ¼ tsp Fresh nutmeg
 1 x 7g Sachet of instant yeast
 300 ml Full fat milk
 Zest of 1 lemon
 50 g Butter
 1 Egg
 100 g Sultanas
 100 g Dark chocolate chips
Cross
 3 tbsp White flour
 3 tbsp Water
Glaze
 2 tbsp Golden syrup

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

Whilst still warm brush with the golden syrup that has been made more spreadable by gently heating in the microwave.

Makes 12

hot cross buns recipe

Hot Cross Buns

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: