Hot Cross Buns


Hot Crossed Bread Rolls:

225ml whole milk

500g bread flour 

65g caster sugar

8g baker’s yeast 

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

Zest of one orange

50g unsalted butter (cold)

200g raisins

2 medium eggs


30g flour

30ml water

1 tablespoon apricot jam


1. Heat the milk in a sauc4epan until it steams.

2. In a bowl add the flour, salt, cinnamon, ginger, nutmeg, sugar, baking powder and orange zest. Then add the butter and r4ub the mixture between your fingers so that it starts to look like breadcrumbs.

3. Pour in the hot milk and also add the eggs and raisins. Attach the accessories to your HM4 mixer and then use it to mix everything in the bowl until it forms a paste. 

4.Then knead the dough in the bowl for 5-10 minutes until the mixture is smooth. If you are using the HM4 hand mixer, change the accessories and add the dough hooks. Knead the dough for 5-10 minutes.  

5. Transfer the dough to a clean but lightly oiled bowl and cover the bowl with cling film. Let it sit until it 4doubles in size, this usually takes 1 to 2 hours.

6. Once the dough has risen, remove from the bowl and knead lightly on a floured surface.

7. Divide evenly into 12 balls and place on a platter with about a centimeter space between the balls.

8.Cover with a lightly oiled cling film and let stand again while your oven preheats to 200 ° C / 180 ° C (fan-assisted). Ideally, leave them 45 to 60 minutes. 

9. Just before putting them in the oven, prepare the mixture for the white crosses. Whisk the flour and water together until it forms a homogeneous mixture, then pass it over the buns to form crosses.

10. Bake for 20 min4utes at 200 ° C / 180 ° C (hot air). 

11. Once cooked, brush lightly with apricot jam and let cool completely. 

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