Hot Cross Buns

Hot Cross Buns recipe by Anna Polyviou

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Hot Cross Buns  - Recipe by Anna Polyviou

Serves: 12
Prep Time: 1 ½ hours
Cooking Time: 30 - 40minutes
Tools: Dough Hook, K-Beater  

Ingredients

Apple Mixture

  • 2 Granny Smith apples, peeled and diced into 1cm cubes
  • 20g Butter, unsalted
  • 20g Caster sugar
  • 1 pinch Cinnamon

Flour Paste

  • 110g Plain flour
  • 50ml Vegetable oil
  • 110ml Water

Dough

  • 250g Plain flour
  • 5g Salt
  • 25g Caster sugar
  • 10g Yeast
  • 25g Butter unsalted, room temperature
  • 1 Egg
  • 8g Mixed spice
  • 100ml Cold water
  • 100g Raisins
  • 100g Apple mixture (as above)

Bun Glaze

  • 125ml Water
  • 125ml Milk
  • 225gr Caster sugar
  • 50ml Liquid glucose

Method

  1. For the apple mixture, melt butter in a medium frying pan then add in diced apples along with sugar and cinnamon, stirring frequently so they cook evenly
  2. Once the apples have softened, remove from the saucepan, drain any excess butter and set aside to cool
  3. Place all flour paste ingredients into the Kenwood Chef XL Titanium fitted with the K-Beater and mix on a medium to high speed until well combined
  4. Place in a container and place a piece of clear wrap on top of the mixture to avoid forming a skin
  5. Place all dough ingredients (including the apple mixture) into the Kenwood Chef XL Titanium fitted with the dough hook and mix for 4 minutes on medium speed, then increase speed to high for a further 4 minutes. You’ll know the dough is ready when it comes clean away from the sides of the bowl
  6. Place the dough on a floured bench, cover with cling wrap and allow to prove (rest) for 15 minutes or until it doubles in size
  7. Divide the dough into 12 even portions, shaping each into a ball, then place onto a lined baking tray, evenly spaced. Allow to prove again in a warm dry area for a further 60 minutes or until the dough doubles in size. Preheat the oven to 180 degrees Celcius
  8. Once the dough has proved, place the flour paste into a piping bag and pipe crosses on top of the buns. Place in the oven and bake for around 30 – 40 minutes or once golden brown
  9. Meanwhile, prepare the bun glaze by combining all glaze ingredients into a saucepan and bring to the boil, stirring occasionally
  10. While the glaze is still warm, remove the buns from the oven and brush over each bun to give them a nice, shiny glaze

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