Name: Hot Cross Buns
Cook time: 3600 s
Total time: 3600 s
Yield: 9 Pieces
Ingredients: For the buns; 500 gr flour; 180 ml milk (lukewarm); 100 gr brown sugar; 70 gr soft butter; 60 gr raisins; 60 gr currants; 60 gr dates; 10 gr dry yeast; 5 gr salt; 5 gr cinnamon; 5 gr allspice; 2 free range eggs; Orange zest; For the cross; 100 ml water; 70 gr flour; For the glaze; Apricot marmelade

BENGINGI

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Hot Cross Buns

cook:

1 h 0 min

0.0

(4)

Happy Easter Gingis! What is a better way to celebrate easter than with a homemade Hot Cross Buns, one of the staples of the holiday. Hot cross buns are spiced semi-sweet buns, made with spices like cinnamon and nutmeg (I decided to add some Baharat spice to the dough), marked with a cross on top. The cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the Cross. These beautiful buns are the best morning snack if you guys are looking for a semi-sweet breakfast. Just spread a nice amount of soft butter, sprinkle some sea salt, and you are set!

9 Pieces

original

metric

Ingredients

For the buns

500 gr flour

180 ml milk (lukewarm)

100 gr brown sugar

70 gr soft butter

60 gr raisins

60 gr currants

60 gr dates

10 gr dry yeast

5 gr salt

5 gr cinnamon

5 gr allspice

2 free range eggs

Orange zest

For the cross

100 ml water

70 gr flour

For the glaze

Apricot marmelade

Directions

Step 1

In a stand mixer bowl, add milk, dry yeast and sugar and mix well.

180 ml milk (lukewarm)

10 gr dry yeast

100 gr brown sugar

stand mixer

Step 2

Add the eggs, salt, cinnamon, allspice, orange zest, flour (add 80% of the amount at that point, keep 20% aside) and the butter.

2 free range eggs

5 gr salt

5 gr cinnamon

5 gr allspice

Orange zest

70 gr soft butter

Step 3

kneading on the lowest speed for additional 7 min.

Step 4

Round the dough and place in an oiled bowl, covered with a towel, until doubled in size.

towel

oiled bowl

Step 5

Deflate the dough and divide to 90-100 gr pieces. Round each piece into a tight ball and place in a tray (with a parchment paper so you won't have any problems to get the buns out once ready). Place the balls, leaving one inch space between one to another.

baking sheet

parchment paper

Step 6

Cover the tray with a towel until the buns touch each other.

towel

Step 7

Prepare the cross batter by simply combining flour and water in a bowl until you get a thick paste consistency. Transfer the batter into a piping bag.

70 gr flour

100 ml water

piping bag

Step 8

Preheat the oven to 375F or 190C.

Step 9

Once the buns are ready to bake, pipe the batter in a cross shape on top of them.

Step 10

Bake for 20-25 min, until the crust has gotten a nice golden color.

Step 11

Remove from the oven and immediately brush with the marmalade.

Apricot marmelade

Step 12

Eat while still warm!

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