Journal // Hot Cross Buns for Easter
We’ve been enjoying Hot Cross Buns made by Emma from Biscotto Bakery next door at 266 Ponsonby Road. They have very kindly shared their recipe with us so we can bake our own too.
Hot Cross Bun Recipe // Makes 18 85g buns
720g high grade flour
80g sugar
23g active dried yeast
180g whole milk 680g water*
15g (1 tablespoon) salt
120g butter
15g (1 tablespoon) mixed spice
15g (1 tablespoon) ground cinnamon
10g (2 teaspoons) ground ginger
5g (1 teaspoons) ground cloves
5g (1 teaspoons) ground nutmeg
150g raisins or sultanas
110g dried fruit*
2 teabags*
1 orange zest
½ cup brandy or rum (optional)
*180g for the yeast and 500g to soak the dried fruit
*You can use your choice of dried fruit in any ratio, my choices would be currants, dried peel, dried blueberries or crystallised ginger
*My preference is to use a mixture of Chai or another spiced tea and a plain tea bag you can use any black tea
Sugar Syrup
200g sugar
200g water
1 cinnamon stick
Crosses — optional, buns can be enjoyed without crosses
150g flour
150g water
Brew the tea in 500g of water, add the brandy or rum if using, pour over the dried fruit and cinnamon stick. (If using dried peel or crystallised ginger do not soak these.) Soak for about a half hour up to overnight.
Mix milk, water, orange zest and half the sugar and warm until it is warm, not hot, to the touch approximately 40⁰C add yeast after warming and set aside to bloom.
In the bowl of a standmixer mix the other half of the sugar with the flour mix to combine.
Once the yeast has bloomed pour into the standmixer with the flour and mix with a dough hook on a low speed.
Knead the dough until it becomes smooth, approximately 5 minutes.
While the dough is kneading, drain the liquid from the fruit.
Add the butter and spices in small increments, about a tablespoon of each, until combined.
Once combined add the fruit and mix until roughly combined then add the salt, the dough will come together.
Place the dough in a greased bowl large enough for the dough to double in size, cover and leave to rest in a warm place until doubled in size, roughly half an hour to an hour.
When the dough has risen punch the dough down and place on a floured bench, divide into 85g balls and place into a lined baking tray, cover and leave to rise either in the fridge overnight or in a warm place until the dough has doubled in size again.
While the dough is rising make the sugar syrup and mixture for crosses and preheat the oven to 200⁰C.
Once the buns have risen brush lightly with milk and pipe the cross mixture onto the buns if you choose to.
Bake the buns at 200⁰C for 20min. The buns should be golden brown and measure at 90⁰C internal temperature when probed with a thermometer. Brush immediately with sugar syrup and let cool.
Enjoy!
Sugar Syrup Recipe
Combine all ingredients in a pot, bring to a boil, once boiling remove from heat and put in the fridge to cool.
Hot Cross Bun Paste
Mix water with flour to form a pipeable paste.
