Hot Cross Buns
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml milk, low in fat
- 50 ml water
- 55 g butter, or mararine
- 2 packs dry yeast
- 455 g wheat flour type 550
- 1 teaspoon sea salt
- 1 teaspoon gingerbread spice
- 1 teaspoon cinnamon powder
- 1 pinch nutmeg
- 55 grams sugar
- 2 piece (s) ginger, candied
- 1 egg (s)
- 55 g raisins
- 30 g cranberries, dried
- 1 tablespoon lemon peel
- 1 tablespoon orange peel
- 2 tablespoon wheat flour type 405
- 1 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- Mix the milk with 50 ml of water and heat it very gently in a small saucepan or in the microwave so that it is lukewarm. Then stir in the dry yeast with a whisk.
- Meanwhile, melt the butter or margarine in another saucepan.
- Sift the flour into a large bowl and add the salt, spice and sugar and mix well. Cut the candied ginger pieces into small pieces and stir in too.
- Create a recess in the middle of the flour mixture and pour the butter first and then the milk yeast mixture into this well. Beat the egg in a clean bowl until frothy and add it to the well. Use a fork to roughly mix the ingredients together until they become a sticky batter.
- Place the dough on a work surface sprinkled with flour and knead for at least 10 minutes until you get a soft, elastic lump of dough.
- Place the dough in a well-greased bowl and cover with a lid or a kitchen towel. Let rise in a warm place for at least 1 hour or until the amount of dough has doubled.
- Put the dough back on a well-floured surface and hit the dough a few times with your fist so that the air comes out of the dough. Now distribute the raisins, cranberries, lemon peel and orange peel on the dough and knead well for 1 - 2 minutes.
- Divide the dough into 12 equal portions and form small balls. Place with a little space on a baking sheet lined with baking paper. Cover the buns with a kitchen towel and let rise for another 30 minutes in a warm place. They should have gotten a lot bigger again.
- Preheat the oven to 190 ° C top / bottom heat.
- While the buns are rising, mix the wheat flour type 405 with 2 tablespoons of water and place in a piping bag. With the piping bag - or a spoon, of course, it won`t be so even - draw crosses on the buns.
- Bake the buns on the middle rack in the oven for 15-20 minutes until golden brown.
- Mix the apricot jam with 1 tablespoon of water and use a brush to spread thinly over the hot buns.
- Let them cool down briefly and then eat them warm, because they taste best fresh with a little butter.
- If you don`t eat them all right away: Put the cold buns again quickly in the microwave for 30 seconds, then they are nice and warm again.
- In Australia, hot cross buns are usually eaten on Easter Sunday. But I like them so much that I also do them otherwise, then of course it works without a cross.
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