Hot Cross Buns

Soft, spiced enriched buns with raisins, a flour-paste cross, and an apricot or orange glaze.

Ingredients

• earl grey tea (optional, for soaking raisins)
• 160g (1 cup) raisins (sub: golden raisins, dried apricots, or a mixture)
• 110g (½ cup) butter
• 5g (2 tsp) cinnamon
• 1g (½ tsp) nutmeg
• 1g (½ tsp) ginger
• pinch of cardamom
• zest of 1 orange
• 330g (1⅓ cups + 1 tbsp) warm milk
• 50g (¼ cup) sugar
• 7g (2¼ tsp) active dry yeast
• 1 large egg (about 50g)
• 575g (4¾ cups) bread flour
• 10g (1¾ tsp) salt

Cross paste

• 60g (½ cup) plain flour
• 60g (¼ cup) water

Glaze

• warmed apricot jam, or juice of 1 orange + 120ml (½ cup) honey, boiled to a syrup

Method

1. Steep a strong cup of earl grey tea. Add the raisins and set aside to hydrate. (Alternatively, hydrate in hot water.)
2. Melt the butter. Stir in the cinnamon, nutmeg, ginger, cardamom, and orange zest. Set aside to cool slightly.
3. Combine warm milk, sugar, and yeast in a large bowl. Add the egg, the cooled butter-spice mixture, bread flour, and salt. Mix until a shaggy dough forms — it will look wet. Cover and rest for 10–15 minutes.
4. Drain the raisins and pat dry.
5. Fold the raisins into the rested dough, then turn out onto a lightly floured surface. Knead by hand for 5–7 minutes until smooth.
6. Place in a greased container and proof for 1 hour.
7. Portion into 12 equal pieces and roll into tight boules. Arrange in a 23×33cm (9×13 in) baking pan. Cover and proof for a further 30–40 minutes.
8. Mix the cross paste flour and water until smooth (add 5–10g more water if too thick). Transfer to a piping bag.
9. Pipe crosses onto the proofed buns.
10. Bake at 190°C (375°F) for 18–20 minutes until golden.
11. Brush generously with warmed apricot jam or the orange-honey syrup while still hot.

Nutrition (per serving, approximate)

Notes

• Soaking raisins in earl grey tea adds a subtle floral note.
• Source: https://www.instagram.com/p/DWpFWfTEUUE/

Tags: #recipe #bread #baked #breakfast #snack