Recipe: Hot Cross Buns... easier to bake than you think

You may not be able to get out to the shops to get these buns - traditionally associated with Easter. But here Mercy Fenton shows you how to make them at home
Recipe: Hot Cross Buns... easier to bake than you think
Hot Cross Buns by Mercy Fenton

As most people are spending a lot more time than normal at home, it’s an opportunity to try a little baking with yeast. Usually, packs of dried yeast go out of date in my press, as I don’t get a chance to use them — but not now. Coincidentally associated with Easter, Hot Cross Buns are delicious and a really easy entry to baking with yeast.

Hot Cross Buns

Ingredients

Pack of dried yeast (7g sachet)

245ml warm milk

1 free-range egg

33g butter soft

25g sugar

¾ tsp. salt

½ tsp. cinnamon

Pinch ground all spice

360g all purpose flour

85gr raisins and sultanas mixed

1 egg yolk

Glaze 2 tbsp sugar

Method:

  • In a large jug or bowl, dissolve yeast in warm milk.
  • Next add in the egg, and butter.
  • Put the sugar, salt, spices, and flour in the bowl of an electric mixer.
  • Add the milk and beat on medium speed with a dough hook until smooth dough ball forms, eight to 10 minutes.
  • Add in the dried fruit and mix for a minute or two more.
  • Turn onto a floured surface; knead a little the dough should be smooth and elastic.
  • Place in a greased bowl, turning once to grease the top.
  • Cover with cling film and let rise in a warm place until doubled in size, about one hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and shape into 15 balls.
  • The best way to ensure that your rolls are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight by 15.This will give you your target weight for each roll. Usually this is somewhere around 50gr.
  • Once you have your dough divided into 15 pieces you can shape your rolls. Place your hand into a cupping shape parallel to a clean countertop. Roll the dough in a circular motion between your palm and the countertop.
  • Pressing down gently, you are aiming for a smooth top with all joins on the underside.
  • Place 2 inches apart on greased baking sheets. Cover with a tea towel; let rise in a warm place until doubled, 30 to 45 minutes. Preheat oven to 375 degrees.
  • In a small bowl, whisk egg yolk and water; brush over tops.
  • Using a sharp knife cut a cross on top of each bun. Bake for 16 to 18 minutes or until golden brown.
  • When nearly ready boil two tablespoon of sugar with one tablespoon of water to thick syrup. Immediately the buns are cooked brush them with the thick syrup, pop back in the oven for one minute then remove and transfer to a wire rack to cool.
  • If you wish to have the traditional look, pipe a cross on to made from icing sugar and a little milk.

If you want to contact Mercy email info@wickeddesserts.ie

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