Hot Cross Buns
Hot Cross Buns
AuthorJulie
In a large bowl, sprinkle the yeast over the warm water, along with a pinch of the sugar. Add the milk and about 3 1/2 cups of flour along with the rest of the sugar, the butter, egg, orange zest, cinnamon and salt. Stir or knead with the hook attachment of your stand mixer until well blneded. Add the remaining flour, if you need it, and knead until it’s soft and sticky (but not so sticky that you’d have to scrape it off your hands). Knead in the currants or raisins, cover the bowl and leave it for an hour or so, until it has doubled in size.
Divide the dough into 12 pieces and shape each into a ball. Place on a parchment-lined baking sheet or into a parchment-lined 9x13-inch baking pan, cover with a tea towel and set aside for another hour.
When you're ready to bake, preheat the oven to 350F. Put the flour and water into a small ziplock bag and knead to make a smooth paste. Snip off one corner and squeeze over the buns to make crosses. Bake for 20-25 minutes, until deep golden. In a small dish, melt the butter and honey and brush over the buns while they’re still very warm.
Makes 1 dozen hot cross buns.
Ingredients
Directions
In a large bowl, sprinkle the yeast over the warm water, along with a pinch of the sugar. Add the milk and about 3 1/2 cups of flour along with the rest of the sugar, the butter, egg, orange zest, cinnamon and salt. Stir or knead with the hook attachment of your stand mixer until well blneded. Add the remaining flour, if you need it, and knead until it’s soft and sticky (but not so sticky that you’d have to scrape it off your hands). Knead in the currants or raisins, cover the bowl and leave it for an hour or so, until it has doubled in size.
Divide the dough into 12 pieces and shape each into a ball. Place on a parchment-lined baking sheet or into a parchment-lined 9x13-inch baking pan, cover with a tea towel and set aside for another hour.
When you're ready to bake, preheat the oven to 350F. Put the flour and water into a small ziplock bag and knead to make a smooth paste. Snip off one corner and squeeze over the buns to make crosses. Bake for 20-25 minutes, until deep golden. In a small dish, melt the butter and honey and brush over the buns while they’re still very warm.
Makes 1 dozen hot cross buns.
These were delicious! The orange zest is so good!
These look amazing.! I want to bake them on Easter morning. Could I make them up until the end of step 2, cover in plastic and place in the fridge until morning, then bake directly from the fridge? Or should I do the first rise in the fridge and then shape in the morning? Please advise.
Thanks ?