Hot Cross Buns

March 21, 2018

 

I can imagine that Easter posts are popping up everywhere and you might have to ask yourself why would you trust this recipe? Well, let me tell you, it is FULL proof! The easier the recipe, the better right? So with this hot cross bun recipe, the yeast isn't added to the warm milk, but instead to the flour mixture, which is the easier option and works so well. I usually prepare my yeast this way, but hey if it works with this recipe, I'll keep doing it. 

 

When I made this recipe, I was so scared the dough wouldn't rise because of the yeast being added to the flour, but the complete opposite happened. I measured about 80g per bun when rolling them out, and my buns turned out to be mini loaves! Some would see this as a fail, but I see it as a learning curve and extra dough in my bun (winning). Here's the recipe, so many of you requested, I hope you try it out and tag me if you do! Have a great week friends!

 

Bon apetit, 

Zorah xo

 

Recipe: hot cross buns

 

Ingredients: 

  • 2 x 7-10g yeast

  • 100g coconut sugar

  • 480g flour

  • 1/2 tsp. cinnamon

  • 1/2 tsp. mixed spice

  • A pinch of salt

  • 1/2 tsp. baking powder

  • 1/2 tsp. bicarbonate of soda

  • 1 1/4 cups milk

  • 1/2 orange zest 

  • 3 tbsp. butter

  • 2 eggs

  • 1/2 tsp. vanilla extract

  • 1/2 tsp. almond extract

  • 70g sultanas

  • 70g rasins

  •  

Flour paste:

  • 80g flour 

  • 5 tbsp. flour (more depending on consistency)

 

Method:

  • Preheat oven for 5 minutes at 20 degrees C, then switch off.

  • Whisk together the flour, yeast, cinnamon, mixed spice, coconut sugar, salt, baking powder, bicarbonate of soda, orange zest and dried fruit. 

  • Heat the milk and butter in a pot in a slow heat, don't let the milk boil. Whisk the eggs and separately. Add both to the flour mixer with a paddle attachment. 

  • Let the mixer run for about 5-7 minutes. Remove from the mixer and knead for another 5 minutes on a floured surface. 

  • Place the dough into a greased bowl, with cling film covering it and place int he warm oven. If the oven is too warm, leave the door open slightly and let the dough proof for about 1hr30min. 

  • When this is done, knead the dough out, and roll into balls (I suggest 50g maximum if you want smaller buns). If you measure them out they will rise and bake equally. 

  • Mix the flour paste until you get a good runny consistency with which you can pipe. 

  • Let them proof for another 40 minutes. 

  • Then heat the oven to 180 degrees and bake for 15-20 minutes. 

  • Once they're out the oven, combine maple syrup with boiling water and brush lightly on the tops. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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