Hot Cross Buns

Hot Cross Buns

  • 12-16

  • 12 minutes 210oc then 35 minutes 180oc

  • Nut free

TRADITIONAL BREAD FLOUR

TRADITIONAL BREAD FLOUR

$12.60
Regular price

Ingredients

  • 330g Traditional bread flour
  • 50g caster sugar
  • 2tbsp cinnamon
  • 1/2 tsp ginger
  • Pinch of nutmeg
  • 450ml warm milk
  • 7g dry yeast
  • 5ml white vinegar
  • 5ml vegetable oil or olive oil
  • 1 cup of dried mixed fruit or to taste (I like to
    use the mixed fruit with lemon peel included. I find this adds a lovely flavour to my taste).
  • 1tbsp melted butter

  • 1 egg

  • Cross Ingredients

  • About 4 tbsp Traditional bread mix or plain flour
    combined with just enough water so that it is not too thick but not too
    runny.
  • You can use a piping bag, plastic bag or cling film,
    twisted with a small section cut.

Glaze Ingredients

  • 2 tablespoons of water
  • 2 tablespoons caster sugar

Bun Method

1.         Place all liquid ingredients into the bowl of a stand mixer. Add yeast and whisk until combined.

  1. You can add the dried fruit to this mix as it both soaks the fruit and the sugars in the fruit help the yeast to take and froth up nicely. Add a tbsp of melted butter to this mix to help enrich the dough. Omit if preferred for dietary requirements or use alternative margarine.

3.      Once yeast takes and is frothy on top, add Gluten Free World Traditional Bread Flour, sugar and spice. Using the hook attachment, combine until a smooth dough forms; approx. 1-2 minutes on low speed and 8 minutes on med/high speed.

  1. Add a whisked egg at this stage, to further enrich the dough. It adds an extra little richness to the bun. For dietary requirements, you can also avoid this is preferable.
  2. Cover with cling film and allow the dough to rise in a warm spot for about an 40 minutes.
  3. Weigh out the dough and divide to form 6, 8, 10 or 12 dough balls for the Hot Cross Buns. Choose the size and quantity you prefer. Knead slightly, set these out in a tray and allow them to rise for a further 30 minutes or so whilst pre-heating the oven to 210C fan forced.
  4. Once the buns have risen, brush with a little butter, omit if preferred for dietary requirements or use alternative margarine.
  5. When the buns are ready to bake, mix the flour and water together to make a thick paste.
  6. Fill a piping bag and pipe a cross onto the top of each bun
  7. Place tin into a pre-heated oven and bake for approximately 12 minutes at 210C then lower the temperature to 180C and bake for a further 35 minutes
  8. TIP Place a small oven-proof dish of water on the base of the oven to produce moisture while baking
  9. Turn baked buns onto cooling rack and glaze while still hot
  10. Remove from the oven and brush with water and sugar glaze, maple glaze or apricot jam glaze.

Glaze Method

  1. In a small saucepan heat the ingredients and cook gently until the sugar is dissolved. The glaze should lightly coat the back of the spoon (approx. 6-8 minutes on a low simmer) **careful it is HOT**
  2. Gently brush the glaze over the buns with a pastry brush while they are still hot
  3. Like with the traditional loaf, allow it to cool completely before splitting open

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Hot Cross Buns