Hot Cross Buns
Ingredients
500 grams bread flour
60 grams unsalted butter
3 mixed spice
7 grams dried yeast
40 grams caster sugar
0.5 tsp. salt
250 ml whole milk, warm
2 eggs, beaten
75 grams candied citrus peel
175 grams sultanas
50 grams plain flour
0.5 tsp. water
2 apricot jam
1 tsp. water
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Coarsely chop the cirtus peel.
STEP 2/7
Fit the K beater to the machine.
STEP 3/7
Add Ingredients 1 (flour, butter, mixed spice) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute or until coarse crumbs form.
STEP 4/7
Add Ingredients 2 (yeast, sugar, salt) into the Mixer bowl.
Mix on speed 4 for 30 seconds.
STEP 5/7
Remove the K beater and fit the Spiral dough tool.
Add Ingredients 3 (milk, eggs, citrus peel, sultanas) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough into a sausage shape, applying even and gentle pressure.
Divide the dough into 16 equal pieces.
Cover with a tea towel.
Leave to rest for 10 minutes.
Take one piece of dough, place it under the palm of your hand.
Gently apply a little pressure and rotate your hand slowly, bringing your fingers inward, to make a roll shape.
Repeat this action with the rest of the dough pieces.
Place the dough onto a floured baking tray.
Cover with a tea towel.
Leave to prove for 1 hour.
STEP 6/7
Pre heat the oven to 200ºC.
Add Ingredients 4 (flour, water) to a small bowl.
Transfer the contents of the small bowl into the piping bag.
Pipe a cross on the top of each bun.
Bake for 20 minutes at 200ºC.
STEP 7/7
Add Ingredients 5 (jam, water) to a small bowl.
Whilst the buns are still hot, use a pastry brush to glaze the buns with the jam.
Leave to cool on a wire rack.
Serve.
Hot Cross Buns
Ingredients
500 grams bread flour
60 grams unsalted butter
3 mixed spice
7 grams dried yeast
40 grams caster sugar
0.5 tsp. salt
250 ml whole milk, warm
2 eggs, beaten
75 grams candied citrus peel
175 grams sultanas
50 grams plain flour
0.5 tsp. water
2 apricot jam
1 tsp. water
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Coarsely chop the cirtus peel.
STEP 2/7
Fit the K beater to the machine.
STEP 3/7
Add Ingredients 1 (flour, butter, mixed spice) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute or until coarse crumbs form.
STEP 4/7
Add Ingredients 2 (yeast, sugar, salt) into the Mixer bowl.
Mix on speed 4 for 30 seconds.
STEP 5/7
Remove the K beater and fit the Spiral dough tool.
Add Ingredients 3 (milk, eggs, citrus peel, sultanas) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough into a sausage shape, applying even and gentle pressure.
Divide the dough into 16 equal pieces.
Cover with a tea towel.
Leave to rest for 10 minutes.
Take one piece of dough, place it under the palm of your hand.
Gently apply a little pressure and rotate your hand slowly, bringing your fingers inward, to make a roll shape.
Repeat this action with the rest of the dough pieces.
Place the dough onto a floured baking tray.
Cover with a tea towel.
Leave to prove for 1 hour.
STEP 6/7
Pre heat the oven to 200ºC.
Add Ingredients 4 (flour, water) to a small bowl.
Transfer the contents of the small bowl into the piping bag.
Pipe a cross on the top of each bun.
Bake for 20 minutes at 200ºC.
STEP 7/7
Add Ingredients 5 (jam, water) to a small bowl.
Whilst the buns are still hot, use a pastry brush to glaze the buns with the jam.
Leave to cool on a wire rack.
Serve.