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Hot Cross Buns
By Chef Silvia Leo
For 8 Portions
30 Mins + 2 Hrs Proving Time
Allergens: Egg, Gluten, Milk, Sulphites
Utensils & Essentials
Bowls, piping bag, KitchenAid Stand Mixer with dough hook (optional)
Egg, Gluten, Milk, Sulphites
Egg, Gluten, Milk, Sulphites
Ingredients:
For the buns:
- 250g strong flour
- 5g instant dry yeat
- 60g butter
- 30g caster sugar
- 120ml whole milk
- 1 egg
- 40g raisins
- 1 tsp cinnamon
- 2g salt (not provided)
For the wash:
- 75g honey
For the cross:
- 50g plain flour
- 60ml water (not provided)
How to make
Hot Cross Buns
Into a KitchenAid bowl add the strong flour, placing the salt and sugar at one side and the yeast at the opposite side of the bowl. Make a well in the centre and add the wet ingredients: milk/butter mixture and egg. Mix well with a wooden spoon or your fingers, until everything is combined.
If using a KItchenAid Stand MIxer, knead with the hook attachment for 8-10 minutes. If using your hands, knead the dough for 12-14 minutes until well kneaded. Add the cinnamon and raisins and knead until fully incorporated
Shape the dough into a ball, cover with a cloth and let it prove for about an hour, or until doubled in size.
After proving, punch the dough to knock it back and divide it into 45-50g portions. Shape the portions into balls, and place them on a tray, covered with parchment paper, leaving a couple of cm between each one. Cover and prove for about an hour.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
When the proving time is almost finished, prepare the crossing mixture: mix the plain flour and with 60ml water.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Preheat the oven to 180°C fan.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Place the crossing mixture into a small piping bag, cut a little hole at the end, and pipe on your buns in a cross shape. Use the picture as a reference if needed.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Bake the buns in the pre heated oven for about 8-10 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Bake the buns in the pre heated oven for about 8-10 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Let them cool down and serve sliced and spread with butter. They will be at their best within 24 hours of baking, but they will keep for 3 days if kept in an air tight container.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Let them cool down and serve spread with butter. They will be at their best within 24 hours of cooking, but they will keep for 3 days if kept in an air tight container.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
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