Get ready to hop into Easter with these tasty, pillowy soft hot cross buns! Spiced to perfection and adorned with their signature crosses, these buns are sure to add to the deliciousness of your holiday weekend celebrations.
Makes 12-18 buns
INGREDIENTS
Dough
10 oz (300 g) bread flour
8 oz (220 g) buttermilk
1/2 oz (11 g) fresh yeast
1 (60 g) large egg
1/4 cup (60 g) sugar
1 oz (27 g) butter
1 tsp (4 g) salt
1 tsp (4 g) cinnamon
1/4 tsp (1 g) Nutmeg
1 1/2 oz (45 g) raisins 45g
1 1/2 oz (45 g) dried cranberries
Cross Paste
Butter (melted) 30g
Sugar 30g
Eggs 7g
1 1/2 tbsp (22 g) milk
1/2 tsp (2 g) vanilla extract
1/4 piece of lemon, zested
1/4 cup (60 g) cake flour, sifted
Egg Wash
1 large egg
2 tsp (10 mL) milk
METHOD
Day 1:
- Rehydrate raisins and cranberries by covering in a bowl of water and then bringing up it up to a hot temperature in the microwave - about 30 secs. Drain and cool.
- Add all remaining dough ingredients into a standing mixer with dough hook. Incorporate at low speed until combined to a rough dough (about 3 minutes)
- Increase speed to medium until a smooth dough is formed (about 10 minutes). It will be sticky, but a window gluten should be formed. Scrape the mixing bowl occasionally to ensure even kneading
- Add and incorporate raisins and cranberries on low speed until well distributed into the dough
- Form into a smooth round ball and ferment in a covered and oiled bowl overnight in the refrigerator
Day 2:
- Divide the dough to 60g each, shape into balls, and place into buttered baking mold, leaving space between the buns to increase in volumn
- Proof for 2 hours in a warm and humid temperature (at approximately 25°C), or until doubled in size
- Meanwhile, mix the ingredients for the paste until the mixture is homogenous
- When dough is ready and proofed, egg wash the buns. Use a piping bag to decorate the buns with the paste in a cross shape
- Bake in a pre-heated oven at 350°F (180°C) for 25-35 minutes, or until golden
Enjoy!
