Hot Cross Buns

Ingredients

  • Bun Dough:
  • 300mL water (luke warm)
  • 1 tsp dried yeast (3 tsp if doing a fast rise)
  • 3 tbsp of honey or maple syrup
  • 550g of Bakers Flour
  • 1 tsp Bread Improver (optional)
  • 1 tsp salt
  • 1 tbsp of cinnamon
  • 1 tsp ground all spice
  • 2 tsp of finely grated orange zest (I prefer this to mixed peel 100%!)
  • 70g of butter, softened
  • 1 egg
  • 100-150g of mixed dried fruit – we use sultanas, currents, raisins.
  • Cross:
  • 4 tbsp self-raising flour
  • 3 tbsp of water
  • Glaze:
  • Orange Marmalade

Method

  • In a small dish combine the warm water (around 40deg), yeast and syrup. Stir gently and let sit while you prepare the flour.
  • In a large bowl, add the flour, salt, orange zest and spices. Add the butter and rub through the dough with your fingertips until it resembles breadcrumbs.
  • Add the eggs and dried fruit to the flour mix along with the frothy yeast mix. Combine the dough with a knife until it forms a dough and knead for a good 5-10mins. Add more flour as needed if the dough is too sticky to handle.
  • Once kneaded, it should be smooth and elastic - place into a large lightly oiled bowl and cover with cling film or beeswax wrap.
  • Place in the fridge for at least overnight until it has risen and doubled in size. (Or if doing a fast rise leave somewhere warm for 1-2 hours until doubled in size).
  • Once ready, remove the dough from the bowl and divide into 16 even pieces. Roll each piece into a ball and place them close together in the baking dish (they will rise slightly to then touch). Place in a warm spot and allow them to double in size.
  • Preheat your oven to 200deg and line 1 x shallow baking dishes with baking paper.
  • Add cross ingredients to a small bowl and mix until combined with no lumps. Add a little extra water if needed, but remember you want a thick paste that won’t drip everywhere!
  • Fill a ziplock bag with the cross mix and snip off a small tip of a corner. Pipe it along the buns evenly and then the other way as well to make the cross.
  • Place buns in the oven for 30-45 mins or cook until golden.
  • Add a couple of tablespoons of marmalade to a small container and heat in the microwave for 15-30 secs until runny. Brush the cooked buns with the glaze and all to cool on a wire rack.

Best served on the day, but they also keep for a couple of days or freeze really well. We serve ours toasted with a generous smear of butter!
Oh yes, HAPPY EASTER every bunny!

THERMOMIX INSTRUCTIONS
1. In the thermomix bowl combine the water, yeast and syrup. Cook for 2mins / 37deg / Speed
2. Add the flour, butter, egg, salt, orange zest and spices. Combine for 10secs / Speed7
3. Knead the dough with a MC on for 8mins / Kneading Function
4. Add dried fruit and knead for further 1 min/Kneading Function
5. Once kneaded, it should be smooth and elastic but a little sticky. Don’t stress, this will be fine once it has proved.
6. Place into a large lightly oiled bowl and cover with cling film or beeswax wrap.
7. Keep in the fridge for at least overnight until it has risen and doubled in size. (Or if doing a fast rise leave somewhere warm for 1-2 hours until doubled in size).
8. Once ready, remove the dough from the bowl and divide into 16 even pieces. Roll each piece into a ball and place them close together in the baking dish (they will rise slightly to then touch). Place in a warm spot and allow them to double in size.
9. Preheat your oven to 200deg and line 1 x shallow baking dishes with baking paper.
10. Add cross ingredients to a small bowl and mix until combined with no lumps. Add a little extra water if needed, but remember you want a thick paste that won’t drip everywhere!
11. Fill a ziplock bag with the cross mix and snip off a small tip of a corner. Pipe it along the buns evenly and then the other way as well to make the cross.
12. Place buns in the oven for 30-45 mins or cook until golden.
13. Add a couple of tablespoons of marmalade to a small container and heat in the microwave for 15-30 secs until runny. Brush the cooked buns with the glaze and all to cool on a wire rack.
14. Best served on the day, but they also keep for a couple of days or freeze really well.
15. We serve ours toasted with a generous smear of butter.