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By Hassan

Hot Cross Buns

Name: Hot Cross Buns
Prep time: 5 h
Cook time: 25 min
Total time: 5 h 25 min
Ingredients: 75 g of bread flour; 25 g of wholemeal flour; 100 ml of boiling water; 145 ml of whole milk; • 100 ml of water; • 1 large egg white (around 40 g); • 3 large egg yolks (around 60 g); • 10 g of instant dry yeast; • 10 g of salt; • 45 g of granulated sugar; 100 g of wholemeal spelt flour; 400 g of strong white bread flour; • 90 g butter, room temp; • 2 teaspoons of mixed spice; • ½ teaspoon of ground cinnamon; • ¼ teaspoon of ground ginger; • 50 g of mixed candied peel; • 75 g of raisins; • 75 g of sultanas; 70 g of plain flour; 70 ml whole milk; 7 g of vegetable oil; • 200 ml of a 1:1 sugar syrup

11 steps

Prep:5hCook:25min

Some delicious hot cross buns topped with a sugar syrup. Toast, butter and serve with your favorite jam or spread!

Updated at: Sat, 30 Mar 2024 08:07:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories412.3 kcal (21%)

Total Fat9.6 g (14%)

Carbs73.4 g (28%)

Sugars29.9 g (33%)

Protein9 g (18%)

Sodium354.8 mg (18%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make Yudane by mixing together, the 75 g of bread flour, 25 g of wholemeal flour and 100 ml of boiling water till homogenous and then leaving to cool to room temperature

Step 2

Mix raisins and sultanas together and cover with boiling water, soaking for 30 minutes. Drain and leave to dry slightly before using to make the dough. (Can also soak them with breakfast tea too for a nice flavour to the dough)

Step 3

Make bread by first whisking together the dry ingredients (400 g flour, 100 g flour, yeast, salt and spices) and whisking together the wet ingredients (milk, water, egg yolks and egg whites) in a separate bowl. Combine the wet ingredients to the dry ones mix together to make the dough, kneading it on a lightly floured surface till all combined, then knead in the yudane.

Step 4

Knead till the dough passes the windowpane test.

Step 5

Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 6

Finally lightly knead/mix in the raisins, sultanas and candied peel to get the final dough

Step 7

Bulk proof for 1-2 hours till doubled in size.

Step 8

Degas the dough and cut into 100-110 g dough pieces and shape into tight balls. Place onto lined and greased cake tin, then cover and leave to 2nd proof for 30-120 minutes until doubled in size.

Step 9

Make the glaze for the cross by mixing together the plain flour, 70 ml of milk and veg oil together. Placing it into a piping bag.

Step 10

Egg wash and pipe cross design using glaze onto the buns. Then bake at 175 °C for 20-25 minutes until golden brown.

Step 11

Remove from the oven and brush with the sugar syrup before leaving to cool in the tin