Hot cross buns
These hot cross buns with raisins are an Easter classic that can't be missing from your Easter brunch table!
Duration
- Total3h35
- Prep20min
- Setting3h
- Cooking15min
Ingredients (Serving 6)
- 250 ml semi-skimmed milk
- 50 g butter
- 470 g + 4 tsp all-purpose flour
- 12 g instant yeast
- 60 g caster sugar
- 1 tsp salt
- 1 egg
- 60 g raisins
- 1 tsp ground cinnamon
- 3,5 tbsp water
Step by step
- Heat up the milk to 40°C. Remove from heat, add butter and set aside to cool slightly.
- Place 470 g flour, yeast, salt and caster sugar in a bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 30 seconds. Add the milk mixture and one egg. Knead on speed 1 for 5 minutes.
- Place the dough in an oiled bowl. Cover with a clean towel and let rise for 1 hour or until doubled in size.
- Add raisins and cinnamon to the dough and mix till incorporated. Cover with a fresh towel and let rise for another hour.
- Divide the dough into 12 equal pieces. Shape smooth balls and place them on a baking tray lined with parchment paper. Cover with a fresh towel and let rise for another hour.
- Mix 4 tbsp of flour with 3.5 tbsp of water to make thick paste. If the mix is too liquid, add a bit more flour. Place in a piping bag and make a cross on each bun.
- Bake in a 210°C preheated oven for about 15 minutes.
