One a penny, two a penny, hot cross buns. These buns are so delicious there is a nursery rhyme about them! These sweet, soft, spiced buns are filled with dried fruit topped with a cross and finished with a simple glaze.
Hot Cross Buns warm out of the oven are a joy everyone needs to experience and since we can’t deliver them to you, we’re bringing you this recipe so you can bake them #AtHomeWithToujours!
FREQUENTLY ASKED
What is the significance of Hot Cross Buns?
Traditionally, hot cross buns are eaten at the end of lent. Usually after Maundy Thursday mass or on Good Friday, if you practice the faith. The cross on the buns symbolise the crucifixion of Jesus and the spices represent the embalming.
Can Hot Cross Buns be made without a stand mixer?
A stand mixer definitely makes the job easier. But you can also use an electric hand mixer with a dough hook attachment. However, you can mix this by hand and it comes out just fine, you just need to use a little more arm muscle!
Yield: 6 Buns (You can multiply the ingredients as you need to increase the quantity)
Ingredients
1) 70g Milk2) 1 Whole Cardamom seed
3) 1 Clove
4) 50g Salted Butter
5) 35g Brown Sugar
6) 210g White Flour
7) 2.5g Salt
8) 1 Egg
9) 1/2 tsp Cinnamon powder
10) 1/4 tsp Nutmeg powder
11) 8g Fresh Yeast OR 2.5g Dry Active Yeast
12) 1/4pc Vanilla bean OR 1/4 tsp extract
13) 85g Mixed Fruit OR Raisins OR Any Dry Fruit you have at home
For White Cross Icing
1) 25g Flour2) 1/4 tsp Sugar
3) A Pinch Salt
4) 25g Water
For Glaze
1) 65g Sugar2) 50g Water
Recipe
1) Preheat the oven to 170C and line your baking tray with parchment paper and set aside.2) In a bowl, add the milk, cardamom seed, clove, and butter. Microwave just till the butter melts. Then add brown sugar and melt in the liquid.
3) Remove the cloves and cardamom seeds that have been infused in the milk by now. Set the bowl of wet ingredients aside.
4) In another bowl, add Flour, Salt, Cinnamon powder, Nutmeg Powder, and Yeast. (Alternative: Instead of Fresh Yeast here you can use 2.5g of Dry Active Yeast).
5) Bring milk to 38oC or test with your finger and it should be slightly warmer than room temperature. (Tip: This is to ensure you do not kill the yeast. Do not add hot milk to the yeast.).
6) Add the warm milk to the mix and Vanilla. (Alternative: We have used pure vanilla bean but you can use any vanilla extract you have).
7) Stir with a wooden spoon until the liquid has coated the dry ingredients and then turn out the dough onto a well-floured surface. Knead until the dough is combined.
8) Add the egg and knead until the dough is elastic and stretchable. If using a stand mixer, use the dough hook attachment and knead for about 10 minutes until the dough becomes elastic and comes away from the sides of the bowl.
9) Fold in the dried fruit and knead till incorporated fully.
10) Lightly grease a bowl with oil or nonstick cooking spray, place the dough in the bowl, turn it to coat all sides in oil and cover with plastic wrap or tea cloth. Leave it to rise for 2 hours at room temperature.
11) When the dough has doubled in size, punch it down to release the air. Divide the dough into six 80g balls. Weigh the balls to ensure even buns.
12) Place the dough balls on your lined baking tray and cover with a cloth. Leave the dough to rise for another 1 to 1.5 hours, depending on your room temperature. The buns should double in size.
13) For the white cross piping, whisk together the flour, sugar, salt, and water to form a soft paste. Transfer to a piping bag. (Tip: Use a Ziploc bag if you do not have a piping bag)
14) Once the buns have risen and proofed, snip the end of your piping bag and pipe a cross in the center of each bun.
15) Bake the buns for 20- 25 mins at 170C until golden brown.
16) For the glaze, melt the sugar in water on the stove until you get a clear syrup.
17) As soon as the buns are out of the oven, brush the sugar syrup on each of the buns while they are hot.
We hope you enjoy this recipe! Share your photos with us on Instagram @toujoursmumbai
Also Read: Recipe – Eggless Banana Muffins
