HOT CROSS BUNS RECIPE
A sweet and spicy tea time treat, this recipe makes 6 soft and delightfully fragrant fruity buns. Your loved ones will adore the freshly baked smell coming out of the oven.
Skill level: Moderate (yet manageable)
2 x 125g Organic Strong bread flour
5g Dried yeast
5g Ceylon cinnamon
125g Organic pastry flour
20g Cut peel
150ml plant-based milk or dairy if preferred
35g plant-based butter or dairy if preferred
You will need to add:
Recommended equipment to add:
Put the milk and butter in a non-metallic jug or bowl. Pop into the microwave for 30 seconds to 1 minute to melt the butter. Set aside to cool to room temperature and then add in the yeast.
Open the pot of raisins and soak them in 2 tablespoons of boiling water to plump them up.
Take the packet of Organic pastry flour and empty into a bowl and set aside.
Empty the 2 packets of bread flour, cinnamon and larger packet of sugar into a large mixing bowl. Make a well in the centre and pour in the milk and yeast mixture, swiftly combining with a wooden spoon to create a sticky dough. Use some of the pastry flour in the packet to dust your kitchen surface to knead the dough.
Knead the dough by stretching it back and forth on the surface for at least 7 minutes or until smooth, springy and elastic. you could also use a dough hook on a stand mixer. Shape into a ball and put back into your mixing bowl which you will need to lightly oil first. Cover with your damp tea towel and leave in a warm spot to rise for 1 hour or until doubled in size.
Turn the dough back onto the surface and knead for another 7 minutes, using more of the pastry flour in the packet if required.
Now flatten the dough into a circle. Evenly scatter on the plumped soaked raisins and cut peel. Knead again until everything is well distributed.
Line a large baking sheet with baking parchment. Divide the dough into 6 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball.
Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with an oiled plastic bag and leave to rise again for 1 hour.
Heat the oven to 220C/ 200 fan.
To make the cross, in a small bowl mix together the flour with 1.5 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag with a 4mm fine tip with a connector to make it really secure and pipe crosses on the buns.
Transfer to the middle shelf of the oven and bake for 15 mins or until deep golden brown
Meanwhile, boil a kettle. Put your small packet of sugar in a bowl and add 2 tsps. of boiled water and stir to dissolve the sugar granules.
Once the buns are baked, brush the warm syrup over the top of the buns. Set aside to cool a little before eating and enjoy!
Additional nutritional information:
ingredients contained in kit:Wheatflour, Sugar, Yeast, Raisins, Orange peel (44%) (Orange Peel, Preservative: SULPHUR DIOXIDE) Glucose-Fructose Syrup, Lemon Peel (11%) (Lemon Peel, Preservative: SULPHUR DIOXIDE), Sugar, Acidity Regulator: Citric Acid, Preservative: Potassium sorbate, Cinnamon powder.
*Risk of trace particles from manufacturing of-Sesame, Soy, dairy, Nuts, Milk