Follow in the footsteps of our pastry team and give this hot cross bun recipe a go.
Ingredients
Soaked fruits:
40g mixed peel
90g sultanas
100g water
40g brown sugar
1 orange zest
1 lemon zest
Bun dough:
40g water
100g milk
1 packet of dried yeast
240g strong flour
10g mixed spice
20g sugar
4g salt
30g egg
30g butter
Cross paste:
100g plain flour
100g water
15g oil
Soaking syrup:
100g sugar
100g water
1 orange
1 lemon
Make Your Own Hot-Cross Buns
Soak the fruits to make them juicy and plump by boiling the water, brown sugar and zest then pour over sultanas and mixed peel. Set this aside for use later
To make the dough, put all the ingredients except the salt in a bowl and mix until combined. Add the salt and mix for a further 2 minutes. Strain off any juices that haven’t been soaked up by the fruits and these into the dough. Mix these in slowly.
Wrap with cling film and and prove for 30 minutes until doubled in size.
Take your dough onto a lightly floured work surface and scale the dough into 60g portions. Roll the dough into balls and place on a lined tray 2cm apart. Lightly cover the tray in oiled cling film and leave for half an hour until doubled in size again.
Boil all the soaking syrup ingredients together and leave to infuse while the dough rises.
Mix the flour, water and oil together and place in a piping back. When the dough has doubled in size, pipe the crosses over the buns.
Preheat the oven to 180c and put a tray of warm water on the floor of the oven. Place the buns in the oven for 20 minutes until golden brown. Reboil your soaking syrup and have a brush ready for when the buns come out the oven.
As soon as the buns are out the oven, while still warm, brush them liberally with the syrup. Allow 20 minutes for the Hot Cross Buns to cool and then enjoy.
