Hot Cross Buns

After years of telling myself that I am going to try and make them and my irrational fear of yeast, I finally attempted Hot Cross Buns.  Why, oh why did I wait so long to attempt this?  They are one of the best things I have ever tasted and I am sure that they will become a regular fixture now that I have seen the light.

Crossed and ready to be made hot

I am pretty traditional with my preferences for Hot Cross Buns.  I have seen some in stores here that have lemon or raspberry crosses, and were so spice-less that I couldn't bring myself to buy them.  I know that in Australia you can buy chocolate buns (both milk and dark), fruitless buns, chocolate chip buns, and white chocolate and cranberry buns, and even gluten-free buns.  It has always been the original spicy fruit buns that are my favorite.  One of the best tastes ever is a lightly toasted hot cross bun with a drizzle of honey on top.

My search for a recipe led me in so many different directions. Apparently there isn't just one correct way to make a hot cross bun, there are thousands.  I finally settled on a combination of two recipes that had exactly what I was looking for - a recipe that made about a dozen buns and a recipe that had lots of spice to it.  This hybrid recipe was just right, and produced a fruity, spicy, dense hot cross bun.

Now I have finally made the plunge into the world of yeast breads I see many more attempts in the future.


Hot Cross Buns
Printer Friendly Recipe

Ingredients

• 310ml warmed milk
• 60g superfine sugar
• 14g dried yeast
• 650g bread flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons mixed spice (or allspice)
• 1 teaspoon ground nutmeg
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• 60g butter, softened
• 375g of raisins/currants/golden raisins/mixed candied fruit (I used mixed fruit from Australia)
• 2 eggs
• 60g all-purpose flour
• 60ml water
• 2 tablespoons apricot jam, warmed in a pan (or microwave)

Instructions

1. In a saucepan warm the milk; whisk in the sugar and yeast until sugar has dissolved. Cover and set aside for 10 minutes or until it becomes frothy.
2. Mix the bread flour, salt and ground spices in a large bowl of a stand mixer. With your fingers, rub the butter into the flour until mixed and crumbly.
3. Stir in the raisins/sultanas, egg, and frothy yeast mixture until just combined.
4. Attach the dough hook and knead for about 5 minutes until smooth and elastic.
5. Lightly oil another large, clean bowl, place the dough in and turn to coat the surface with oil.
6. Cover in clingwrap and leave in a warm, draught-free place for 45 minutes or until the dough has doubled in size.
7. When ready, remove the clingwrap and use your fist to punch down the dough. Transfer to a lightly floured board and give it a quick knead until smooth and divide into 12 rounds.
8. Place the buns into a greased 20 x 30cm (8x12-inch) baking tray, cover with clingwrap and leave in warm place to rise for 15 minutes. Preheat the oven to 200°C (395℉).
9. Whisk together the all-purpose flour and water to a smooth paste. Pipe crosses on top of the buns and bake at 200°C (395℉) for 10 minutes. Reduce heat to 180°C (350℉) bake for a further 15 minutes. Buns are ready when it sounds hollow when you tap the tops.
10. Brush with warmed apricot jam while the buns are still warm.

Recipe adapted by All That's Left Are The Crumbs from recipes by Citrus and Candy and Short Street Bakery ©.