Hot Cross Buns!
Lightly Spiced Hot Cross Buns that are easy to make, and PERFECT for Easter!
Hot Cross Buns
Strong White Bread Flour
Dried Active Yeast/Fast Action Yeast
Warm your Milk in a pan till it's just steaming.
In a bowl, add your Flour, Salt, Cinnamon, Ginger, Nutmeg, Sugar, Yeast and Orange Zest - add in you Butter and rub between your fingers so the mixture resembles bread crumbs.
To the bowl, add your warmed milk, and the Eggs and Raisins and mix it all together.
Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch. I use my Kitchenaid with the Dough Hook!
Transfer to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours.
Once risen, remove from the bowl and knead lightly on a floured surface to 'knock it back'.
Split evenly into 12 balls (Mine weighed 98g each) and add on to a lined tray with about a centremetre gap between the balls.
Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200C/180C fan. I usually leave them 45-60 minutes!
Once at the temperature - whisk together the flour and water, and carefully pipe on to form the crosses.
Bake in the oven for 20 minutes at 200C/180C Fan!
Once baked - brush lightly with apricot jam if you like them sticky and shiny and then leave to cool fully.
This recipe will make 12 medium/regular sized Hot Cross Buns!
The spices are optional, but also changeable. You can use Nutmeg, All Spice, etc, etc. You can also switch out some of the Raisins for Mixed Peel, or Sultanas!
This recipe is based on the All Recipes recipe.
These are best on the day of baking, but will last a couple of days at room temperature but covered.
You can add in 100g of chocolate chips if you like to make them a smidge chocolatey!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie