Flawless Hot Cross Buns: A Simple Delight
These flawless hot cross buns are a delightful treat, perfect for any occasion, featuring a fruity flavor with a hint of spice.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- whisk
- Rolling Pin
- oven
Ingredients
- 7 grams tsp Dried Yeast
- 290 ml cup Milk
- 500 grams cups Strong White Flour plus extra for dusting
- 75 grams cup Golden Caster Sugar or white caster sugar
- 2 tsp Mixed Spice Powder
- 1 tsp Ground Cinnamon
- 2 tsp Salt
- 40 grams cup Butter melted
- 1 Egg whisked
- 150 grams cup Sultanas
- 50 grams cup Dried Apricot
- 1 tsp Butter for greasing the bowl
- 80 grams cup Plain Flour for cross
- 80 ml cup Water for cross
- 1 tsp Lemon Extract for cross
- 1 tbsp Maple Syrup for glaze
- 2 tsp Water for glaze
Instructions
- Warm the milk and mix in the dried yeast; set aside for activation.
- Combine flour, sugar, mixed spice, cinnamon, and salt in a bowl, creating a well in the center.
- Add melted butter, whisked egg, and yeast-milk mixture into the well and mix until combined.
- Knead the dough on a floured surface for 10 minutes until less sticky.
- Flatten the dough, fold in dried fruits, and knead until evenly mixed.
- Grease a bowl, place the dough inside, cover, and let it proof until doubled in size.
- Knock the air out, shape into a baguette, and divide into 12 pieces, shaping each into a bun.
- Place the buns on a lined baking sheet, cover, and proof until doubled in size.
- Preheat the oven to 180°C Fan / 200°C / 400°F.
- Mix plain flour, water, and lemon extract into a paste and pipe crosses onto each bun.
- Bake for 15-20 minutes until golden brown.
- Glaze with maple syrup and water while still warm.
Notes
Knead the dough by shaping it into a ball, pushing it away with your hand, and folding it back for 10 minutes. For best results, let the dough rise at room temperature or overnight in the fridge.