Mastering Hot Cross Buns: A Step-by-Step Guide for Aspiring Bakers

Learn How to Make Delicious Hot Cross Buns

Hot cross buns are a quintessential Easter treat, beloved for their spiced, fruit-filled, and slightly sticky goodness. Whether enjoyed fresh and warm with butter or toasted, they are perfect with a steaming cup of tea. Let’s dive into the techniques needed to master these delightful buns.

Step 1: Preparing the Fruit

Start by soaking 75 grams each of sultanas and raisins. Cover them with water and leave to soak overnight for maximum moisture absorption, ensuring juicy fruit in your final bun. The next day, drain the fruit and spread it on a kitchen paper-lined tray to remove excess moisture.

Step 2: Making the Dough

To make the enriched dough, warm 265 grams of milk to 25-30°C (77-86°F). Combine with a medium egg and 14 grams of yeast. Add 500 grams of strong white bread flour, 60 grams of sugar, and 8 grams of salt. Mix in two tablespoons of mixed spice and a teaspoon of cinnamon for that classic hot cross bun flavor.

Step 3: Kneading the Dough

Add 50 grams of cubed, room-temperature butter. Knead the dough on a clean surface for about 10 minutes until smooth and elastic. Use a dough scraper to help manage stickiness without adding more flour.

Step 4: Resting and Incorporating Fruit

Let the dough rest under an inverted bowl for 10 minutes. Then, gently roll out the dough and incorporate the soaked fruit along with 75 grams of mixed candied peel. Use a folding and rolling technique to evenly distribute the fruit.

Step 5: Shaping the Buns

Divide the dough into 12 equal pieces, roughly 100 grams each. Shape each piece by folding the edges over the top to create a smooth ball. Arrange them on a parchment-lined baking tray.

Step 6: Second Rest and Piping Crosses

Cover the buns with dusted cling film and let them rise for 1.5 to 2 hours. Meanwhile, prepare a cross mixture with equal parts flour and water. Pipe the mixture over the buns to create the traditional cross pattern.

Step 7: Baking and Glazing

Bake the buns in a preheated oven until golden brown. Once out of the oven, brush them with a simple sugar glaze to add a lovely shine.

Key Takeaways

• Soak dried fruits overnight for juicier buns.
• Warm liquid helps enriched dough rise better.
• Knead without added flour to maintain dough integrity.
• Cover dough to prevent drying out during rest periods.

FAQ

• Why soak the fruit overnight? Soaking ensures the fruit absorbs moisture, making the buns juicy.
• Can I use allspice instead of mixed spice? No, allspice has a different flavor profile. Mixed spice contains a blend of spices ideal for hot cross buns.
• What size should the dough pieces be? Aim for around 100 grams each for uniform buns.
• How do I prevent the dough from drying out? Cover with an inverted bowl or dusted cling film during resting periods.
• How do I know when the buns are ready to bake? They should be puffed up and have doubled in size after the final rest.

Join our 30-Day Sourdough Challenge to master these techniques! Also, read our companion article for more tips. For more details, visit the original YouTube video.