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Hot Cross Buns

cook:

1 h

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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

US

original

metric

Picture for Hot Cross Buns

9 Pieces

US

original

metric

Ingredients

For the buns

flour

500 gr flour

milk (lukewarm)

180 ml milk (lukewarm)

brown sugar

100 gr brown sugar

soft butter

70 gr soft butter

raisins

60 gr raisins

currants

60 gr currants

dates

60 gr dates

dry yeast

10 gr dry yeast

salt

5 gr salt

cinnamon

5 gr cinnamon

allspice

5 gr allspice

free range eggs

2 free range eggs

Orange zest

Orange zest

For the cross

water

100 ml water

flour

70 gr flour

For the glaze

Apricot marmelade

Apricot marmelade

Directions

Step 1

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

milk (lukewarm)

180 ml milk (lukewarm)

dry yeast

10 gr dry yeast

brown sugar

100 gr brown sugar

stand mixer

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.

free range eggs

2 free range eggs

salt

5 gr salt

cinnamon

5 gr cinnamon

allspice

5 gr allspice

Orange zest

Orange zest

soft butter

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

towel

oiled bowl

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

baking sheet

parchment paper

parchment paper

Step 6

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

towel

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.

flour

70 gr flour

water

100 ml water

piping bag

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

Apricot marmelade

Step 12

Eat while still warm!

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