Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, hot cross buns. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Hot cross buns is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Hot cross buns is something which I’ve loved my entire life.
The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook hot cross buns using 24 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Hot cross buns:
- Prepare For the ferment:
- Get 20 g (1 1/2 tbsp.) sugar
- Make ready 10 g fresh or 1 ½ tsp fast action yeast
- Make ready 280 g (1 1/4 cup) warm milk
- Get 140 g (1 cup) wholemeal flour
- Make ready For the dough:
- Take 310 g (2 1/2 cup) strong white flour
- Take 7 g (2 tsp) mixed spice
- Take 3 g (1 tsp) cinnamon
- Make ready 50 g (3 1/2 tbsp.) butter, softened
- Take 35 g (2 tbsp.) sugar
- Make ready 1 medium egg (50g)
- Make ready 5 g (3/4 tsp) salt
- Prepare 180 g (6 oz.) sultanas
- Take 80 g (3 oz.) raisins
- Take 40 g (3 tbsp.) white rum (or fruit juice, or water)
- Get For the crossing mix:
- Make ready 50 g (4 tbsp.) plain flour
- Prepare 1 g (1/2 tsp) baking powder
- Make ready 5 g (1 tsp) vegetable oil
- Take 50 g (1/4 cup) water
- Get For the glaze:
- Prepare 50 g (1/4 cup) honey
- Prepare 25 g (3 tbsp.) double cream
Or, you can make the dough through the first rise, refrigerate the dough overnight, and then shape and bake the buns the next day. Hot cross buns require basic baking ingredients like flour, yeast, butter, eggs, sugar, and milk. Less milk, more butter and more eggs produces a slightly denser roll (but not heavy!) compared to the dinner rolls. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl.
Instructions to make Hot cross buns:
- Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
- Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
- Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
- Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
- Leave the dough to prove in a warm place until doubled in size – at least an hour.
- Turn it out onto lightly floured surface, trying not to de-gas it too much.
- Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
- Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
- Preheat the oven to 180C/350F/gas 4.
- Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
- Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
- Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
- Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.
Hot Cross Buns were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday. In a small bowl, dissolve yeast in warm milk. One a penny, two a penny. Hot cross buns.🎶 Just in time for Good Friday. Hot cross buns are now traditionally served during the Christian Easter season, on Fridays during Lent and on Palm Sunday and Easter Sunday.
So that’s going to wrap it up for this special food hot cross buns recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
