Recipe: Delicious Hot cross buns

Hot cross buns. The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place.

These hot cross buns are best eaten fresh and out of the oven. That said, you can form the buns the day before and let them rise in the refrigerator overnight, then bake the next day. Or, you can make the dough through the first rise, refrigerate the dough overnight, and then shape and bake the buns the next day. You can have Hot cross buns using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hot cross buns

1. It's 1120 g of bread flour.
2. You need 23 g of bread improver.
3. Prepare 12 g of salt.
4. You need 170 g of caster sugar.
5. You need 35 g of skimmed milk powder.
6. Prepare 170 g of shortening.
7. You need 495 ml of warm water 40°C.
8. Prepare 96 g of yeast.
9. Prepare 90 g of egg.
10. You need of Crossing mix :.
11. Prepare 200 g of soft flour.
12. It's of baking powder.
13. You need 16 g of milk powder.
14. You need 40 g of shortening.
15. You need 200 g of water.

When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. One a penny, two a penny.

Hot cross buns instructions

1. Sieve dry ingredients together, rub in the shortening. Dissolve the yeast in the water and add the egg to this mix well, add the wet and dry together in a mixer and mix with a dough hook on speed 2 for 5 minuites.
2. Add the currents, mixed peel, and mixed spice to the dough and continue to knead for 1 minute, allow the mix to rest covered for 10 minutes.
3. Scale down the dough to 70 g pieces and roll into balls.
4. Place them on a lined baking tray, egg wash and allow to prove until doubled in size.
5. For the crossing mix, add all the ingredients together and beat until a smooth paste has been achieved.
6. Pipe on the crossing mix and bake on 220°C for 10 minutes.
7. As soon as they come out of the oven, brush each one with heavy sugar stock syrup and cool on a wire wrack.

Hot cross buns.🎶 Just in time for Good Friday and Easter Sunday, here's one of. Leave to cool until it reaches hand temperature. Remove the plastic wrap and brush the tops of the buns with beaten egg. In a small bowl, dissolve yeast in warm milk. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl.