Hot cross buns 🐣

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Hot Cross Buns:

Makes: 12
Prep time: 30 minutes + rising
Cook time: 30 mins

Ingredients
150g raisins
zest and juice of 1 lg orange
½ cup (125ml) milk, lukewarm
7g sachet dried yeast
⅓ cup (75g) caster sugar
600g plain flour, plus 50g extra
1 tsp fine sea salt
2 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
¼ tsp ground nutmeg
1 tsp vanilla extract
4 eggs, beaten
175g butter, diced, at room temperature
60g currants
2 tbsp apricot jam

Combine the raisins, orange zest and juice in a small bowl. Microwave for 30 seconds, then set aside to macerate.
Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes until it becomes foamy.
Add the flour, remaining sugar, spices, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment.
Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more.
Increase the speed to medium, and mix for 5 minutes, until dough is pulling away cleanly from the sides of the bowl.
Add in the raisins and the orange juice and beat for a further 3 minutes until mixture comes back together.
Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free place for 1½ to 2 hours until doubled in size.
Punch down the dough and refrigerate at this point for 8-12 hours for increased flavour, then shape them the next day, or shape straight away.
Grease a 22cm x 33cm (9 x 13 inch) baking tray.
Transfer the dough to a lightly floured bench and divide into 12 equal pieces.
Shape each piece into a tight ball and add to the prepared pan.
Cover loosely again and place in a warm place until doubled in size, about 1 hour.
Preheat oven to 180°C fan forced (350°F).
Combine the extra flour and 50ml of water in a small bowl and mix to a smooth paste, then transfer to a small piping bag.
Snip a corner off and then pipe crosses on top of buns.
Bake the buns for 28-30 minutes until golden brown.
In a small bowl, combine jam and 1 tbsp boiling water. Stir until completely mixed.
Brush the glaze over the hot buns as soon as they come out of the oven. Leave the buns to cool for about 20 minutes before eating.

Andy Cooks

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Комментарии

My local bakery (in the UK) adds saffron for a lovely golden yellow colour to the dough. :)

amcconnell

Toast them and put salted butter on them. Eat with a cup of tea on the side. Best way to have them imo

ayeready

Thanks Andy! I will use your recipe. Your content is fantastic!

mln

Moved to Sicily and lately I’ve been really craving hot cross buns. THANK YOU! I’m certain these are going to turn out amazing as always when I follow your recipes 🙌🏼🙌🏼🙌🏼❤️

Ezgiboo

Excellent music choice for the occasion too 🙏

SaxOps

Its such a brilliantly specific recipe! The specifics are key! wow!

RichyFourVideos

Excuse me did you just put more sugar on *top* of the butter when eating?! What an animal, mind blown.

ptranman

Made them today - they turned out great thanks Andy 👍

teresajohnson

I also use them in bread and butter pudding when they go a bit stale

NS-reml

Thats one of my top 5 tier in the bread tier list in my opinion, by watching this i can feel the taste

faridfebrianto

Hot cross buns
Hot cross buns
One a penny,
Two a penny,
Hot cross buns.

Does anyone remember this childhood song?

sarath

I make hot cross buns each year, gunna have to try these this year! I will be changing the recipe though… gotta be sultanas not currents 👍

karenfanias

It looks like the currants were thrown in the stand mixer after the butter was added, the same time as the raisin & orange combo.

You can see two different textures of fruit in the close up when the dough balls are added to the pan.

flatflo