Hot Cross Buns

Love baking or missing our Le Petit Gateau Hot Cross Buns? Don't worry, our Executive Pastry Chef, Joshua Cochrane has supplied us with their exclusive recipe to try at home.

Serves: 30

Cooks in: 2 hours 30 minutes

Difficulty: easy

Ingredients

Dough
 
  • 615g Bakers flour 
  • 13g Salt
  • 65g Sugar
  • 8g Cinnamon powder
  • 4g Nutmeg
  • 26g Dry yeast
  • 315g Water
  • 50g Vegetable oil
  • 150g Chocolate chips (for chocolate buns) or
  • 200g Diced mixed dried fruit (for fruit buns)

Cross mixture 

  • 110g Bakers flour
  • Water 50g 

Glaze

  • 50g Water 
  • 50g Castor sugar  

Method

  1. Combine flour, yeast, sugar, spices and salt in a large bowl. Mix together. Add yeast to water and mix together with a whisk. Pour yeast and water mix into bowl. Use a wooden spoon to mix until dough almost comes together. Use clean hands to finish mixing in the bowl to form a soft dough.
  2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Add either the fruit or the chocolate chips to the dough and knead until combined. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
  3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 25 even portions (65g). Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
  4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
  5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 1 minute. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

 

 

 

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