Hot Cross Buns

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  • Recipe difficulty: Medium
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Made with these products:

Makes: 24 hot cross buns
Tools: Kenwood Kitchen Machine

Method

  1. Mix the first quantity of water with the yeast and cover and place in a warm place to rise. Once the sponge starts to bubble put the mixture into a Kenwood Kitchen Machine bowl then add the rest of the ingredients.
  2. Mix with a dough hook on a low speed for 10 minutes or until the mixture looks glossy.
  3. Add the fruit and mix again on a low speed until they are evenly incorporated.
  4. Cover and leave to rise for 45 minutes.
  5. Knock back the dough and on a lightly floured surface roll the dough into a rope (sausage shape) about 18 inches long. Then cut into 24 even pieces, roll each piece in 24 balls. Place each ball on to a non-stick baking tray and leave to rise. Once they having risen, using the back of a knife make a cross indentation on each of the buns.
  6. Mix together ingredients for the glaze and lightly brush over the top of each bun.
  7. Mix together the ingredients of the piping mix and place the mixture into a piping bag fitted with a round 2mm tube. Pipe the paste over indentations of the crosses on each bun.
  8. Bake in an oven preheated to 180C for 25 to 30 minutes.

Either glaze with apricot or sugar glaze

Ingredients

  • 2 Sachets of fast acting yeast.
  • 200ml warm water
  • 650g strong flour
  • 230ml water
  • 25g milk powder
  • 100g sugar
  • 15g salt
  • 85g butter unsalted softened
  • 1 egg
  • 3 tsp ground mixed spice
  • 100g raisins
  • 70g dried Apricots chopped
  • 80g mixed peel

Piping paste

  • 4 tbsp flour
  • 1 tbsp Sugar
  • 1 tbsp water

Glaze

  • 1 egg yolk
  • 1 tbsp milk
  • 100g sugar
  • 50ml water

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