Hot Cross Buns

Happy Wednesday – today we are making Bread. I am a big Great British Baking Show -so I am channeling Paul Holiday and trying my hand at Hot Cross buns.

History facts :

A 12th-century monk introduced the cross to the bun.

The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend

  • 3 teaspoons instant or rapid rise yeast (
  • 1/2 cup ( caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk, warm ,
  • 4 1/4 cups (640g) bread flour (or plain / all purpose) 
  • 2 tsp cinnamon powder
  • 2 tsp All Spice 
  • 1/2 tsp salt
  • 1 1/2 cups golden raisin
  • 1 – 2 oranges, zest only 
  • 3.5 tbsp  unsalted butter, melted and cooled
  • 1 egg , at room temperature

EXTRA FLOUR FOR DOUGH

  • 1/4 cup (35g) Extra bread flour

CROSSES:

  • 1/2 cup  flour (any white flour)
  • 5 tbsp water
  • Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
  • Add butter, milk, egg, raisins and zest. Mix until a smooth elastic dough forms – 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn’t stick terribly to your finger Dough is kneaded enough when it’s smooth and does not break when stretched
  • Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is – see Note 6.

FORMING BALLS

  • Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
  • Remove cling wrap and punch dough to deflate.
  • Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

RISE # 2:

  • Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
  • Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
  • Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

CROSSES:

  • Mix flour and water until a thick runny paste forms – see video for thickness required.
  • Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  • Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

So wish me luck I have not made these before ! Will i get a handshake ? Maybe… lisa

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