Hot Cross Buns

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

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 1800C for 25 to 30 minutes.

Either glaze with apricot or sugar glaze

Ingredients

Sachet of fast acting yeast.
200ml water at 230C
870g strong flour
230ml water
25g milk powder
100g sugar
15g salt
85g butter unsalted softened
1 egg
40g 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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