Hot cross buns. Hot Cross Buns are a traditional Good Friday treat! These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled with currants, citron, and orange zest. What Do Hot Cross Buns Taste Like?
Reviews for: Photos of Hot Cross Buns I. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. You can have Hot cross buns using 24 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Hot cross buns
- It’s of For the ferment:.
- It’s 20 g (1 1/2 tbsp.) of sugar.
- It’s 10 g of fresh or 1 ½ tsp fast action yeast.
- You need 280 g (1 1/4 cup) of warm milk.
- Prepare 140 g (1 cup) of wholemeal flour.
- Prepare of For the dough:.
- Prepare 310 g (2 1/2 cup) of strong white flour.
- Prepare 7 g (2 tsp) of mixed spice.
- Prepare 3 g (1 tsp) of cinnamon.
- You need 50 g (3 1/2 tbsp.) of butter, softened.
- You need 35 g (2 tbsp.) of sugar.
- It’s 1 of medium egg (50g).
- You need 5 g (3/4 tsp) of salt.
- Prepare 180 g (6 oz.) of sultanas.
- It’s 80 g (3 oz.) of raisins.
- It’s 40 g (3 tbsp.) of white rum (or fruit juice, or water).
- You need of For the crossing mix:.
- Prepare 50 g (4 tbsp.) of plain flour.
- It’s 1 g (1/2 tsp) of baking powder.
- You need 5 g (1 tsp) of vegetable oil.
- Prepare 50 g (1/4 cup) of water.
- You need of For the glaze:.
- Prepare 50 g (1/4 cup) of honey.
- You need 25 g (3 tbsp.) of double cream.
But hot cross buns can be a treat to make and eat any time of year, and they're perfect for breakfast. Brush tops of buns with egg wash. Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday. These enriched buns are spiced with ground cinnamon, nutmeg, and allspice, and are studded with raisins (or currants) and.
Hot cross buns instructions
- 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..
Easy Hot Cross Buns using this easy dough from my Bagel Recipe. No yeast, no boiling, no fancy Keywords: Air fryer dessert recipes, Easy Hot Cross Buns, Healthy Hot Cross Buns, Hot Cross. Our hot cross buns recipe is easy-to-follow and makes the ultimate spiced, Easter treat. This sweetly spiced hot cross buns recipe takes a little effort but it's worth it. Traditional Hot Cross Buns with a cream cheese icing, brushed with a sweet syrup and filled with juicy raisins.