Hot Cross Buns

La Madre Bakery, Serves 12

Ingredients

Bread Dough 
300ml Water
42ml Milk
8g Fast action yeast
520g Bread making flour
10g Salt
150g Sultanas and 150g Currants
A pinch of Cinnamon, nutmeg and clove

Cross Mix
20g Flour
5g Caster sugar
5g Water

Sugar Glaze
15g Caster sugar
10ml Water


Method



Soak sultanas and currants in warm water.

  • Pour the water into an electric mixing bowl and whisk in the yeast .
  • Add the flour and mix on medium speed for 5 minutes to form a dough, allow to rest for 5 minutes.
  • Add the salt and mix for a further 8 – 10 minutes, if the mixture appears dry add a little water.  The dough is ready once it has become silky and elastic.
  • Drain the fruits and add to the dough along with the spices and knead on a lightly floured bench until it is fully combined.
  • Place the dough into a lightly oiled bowl, cover and leave for 60 minutes.
  • Divide the dough into 12 equal pieces and mould into small balls using the palm of your hand in a rolling motion on the work surface.  Use flour to dust your hands to stop the dough from sticking.  Place the buns 1cm apart on a greased tray and cover with a tea towel for another 30-40 minutes.
  • Gently push your finger onto the dough; if it springs back they are ready to bake.
  • Mix the cross mix ingredients together in a small cup.  Place the cross mix in a piping bag and cross the buns.  You will need a steady hand for this!
  • Place the buns in a preheated 200c oven and bake for 25 minutes until golden brown.  Remove the buns from the oven and brush generously with the sugar glaze immediately. 
  • Allow to cool and enjoy!
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The worst thing about Hot Cross Buns is that they don't last long enough. And with Easter trading hours - you could find yourself in a bun famine by Easter Sunday! Fear not, we have La Madre Bakery's famous HCB recipe!

Recipe Ingredients from the Mount Zero Range

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