Hot Cross Buns

dense yet fluffy

The modern hot cross buns were formed from the 14th century recipe developed by Brother Thomas Rocliffe. To this day the recipe is kept within the walls of the St Albans Cathedral, the reworked Alban Bun recipe is still an Easter favourite for believers or not.

Prep Time

110 min

Cook Time

Serves

20 min

THE FACTS

Stays fresh on the bench for 4 days

Can freeze

Able to adjust or add flavours

Can customise the cross design

INGREDIENTS

BEN INGREDIENTS

X6 870g cups bread flour

1/2 cup sugar 120g

X3 60ml 60g tbsp oil or melted butter

Pinch Salt

X3 1/2 tsp 8g all spice

X4 tsp 8g cinnamon

X3 tsp 12g yeast

X9 tbsp 135g mixed fruit

600ml 516g warm water

CROSS INGREDIENTS

1/3 cup plain flour

2 tbsp water

GLAZE INGREDIENTS

1 tbsp hot/ boiling water

1 tbsp 15g sugar

Simplified Recipe Card

Whilst the original recipe is behind closed doors, here is a fantastic recipe which allows you to add any flavour that will wow the fussiest of crowds.

Bite Size Look

Just a Sliver Tutorial

2 min

Real time Tutorial

14 min

METHOD

DOUGH METHOD

1. All dry ingredients in a large bowl

2. Add oil or melted butter and warm water from tap and mix until the mixture has bound enough to dump out on a floured bench.

3. Knead for approximately 10 min or until the dough is smooth and flour has fully mixed in.

4. Return back to bowl with a little oil so it doesn’t stick and cover with cling film and then a tea towel to trap the heat. Place in a warm environment approximately 30°c for 60 min.

5. Dump out on a floured surface to deflate and knead for a 2 min (this is the time to add optional ingredients) form a log so you can easily cut into approximately 12 portions of 131g

6. After placing dough balls in a parchment papered tin or muffin wrappers return wrapped balls covered in cling film and tea towel to your warm environment for another 50 to 60 minutes.

CROSS METHOD

(or desired design) Originally the cross was cut in

1. Mix together your flour and water mixture, ensuring there are no lumps and ensure it is of a pipe-able consistency. it is better to play it safe and add additional water if the mixture is too thick.

2. Place in either a sealable bag or piping bag and pipe on desired design.

DOUGH METHOD Cont

7. Place in oven for 20min at 180°c (fan forced)

GLAZE METHOD

1. Place sugar and water for glaze in microwave for 30 sec mix until the sugar has dissolved

2. Brush glaze over all buns.

Tear apart, cut and serve with butter. If you are not having same day either cut in half and toast in a toaster or under the grill, brings the buns right back to life.