You may have grown up singing the song, but what do you actually know about the acclaimed Hot Cross Buns? A spiced sweet bun typically made with currants or raisins, Hot Cross Buns are marked by a cross on the top and typically eaten on Good Friday in many English speaking countries and former British colonies. This recipe for Paul Merry's Hot Cross Buns incorporate raisins into the dough and are marked by a pastry dough cross on top.
- 600 grams milk
- 260 grams wheat flour
- 30 grams yeast
- 840 grams wheat flour
- 2 eggs
- 100 grams sugar
- 10 grams salt
- 140 grams butter (softened)
- 150 grams raisins
- 30 grams spices
- 1 eggs (additional, beaten with a little milk)
- 100 grams wheat flour
- 100 grams water
- Preheat the oven to 190 Celsius.
- Make the sponge by combiing the milk, flour, and yeast. Set aside unti light and foamy.
- Add the flour, sugar, eggs, and salt to the primer. Knead until a dough is formed. Add the butter, little by little. Continue to knead until smooth and elastic.
- Form the dough into a ball and place into an oiled bowl. Cover and set aside until doubled in volume.
- Divide the dough into 2 sections. Keep one section in the covered bowl and divide the other section into 16 smaller sections. Form each section into a small ball. Place onto a baking tray lined with parchment paper, approximately 1 centimeter apart.
- Beat the water and flour together.
- When the buns have risen, brush with the egg yolk mixture and use the flour mixture to make crosses on top.
- Bake for 15 minutes, until golden brown. Cool onto a baking rack before serving.
PER SERVING *
|Calories210Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.