It is not much for me to say about hot cross buns other than they are awesomely delicious. Actually, to be quite honest with you, I did not have hot buns.
At least not that I know of before I came to the USA. In addition, I am raised with a different type of bread on Easter. Something like this one here.
I make these hot cross buns a few times a year because they are delicious and my kids like them, especially for breakfast, and they also make an amazing after-school snack.
On the other note, these are not traditionally made. Furthermore, if you follow my blog, you already know that I am not “traditional” person per se
Also, I like scoring a bread, by making a cross cut on top. Then, fill it with a thick sugary sweet paste.
An interesting article that I read a couple of hours ago that I have to share with you guys: “Good Friday Special: Hot Cross Buns – Myths, History, and Making“
- 500g strong white flour
- 50g Brown Sugar
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp All-spice
- 1 tsp Vanilla extract
- Zest of 1/2 Orange
- 7 g Dried Yeast (2 1/4 tsp or 1 envelope)
- 300 ml Lukewarm Whole Milk
- 1 egg + 1 for brushing
- 50g Unsalted Butter, diced and room temp.
- 150g Chocolate Chips or chunks
- 1/8 cup Oil hands to roll buns
- The Cross Paste:
- 60g All-purpose Flour
- 50g Powdered Sugar
- 60ml Milk
- This dough can be made by hand just like I did. Make sure to knead long enough, for about 10 minutes. Without well-developed gluten, rolls would be flat and tough. Kneading strengthen the gluten strands that give a structure which makes any rolls or bread light and airy. For the stand mixer, hook attachment.
- Combine lukewarm milk with sugar and dry yeast. Give a quick mix and allow it to activate for 5 minutes or so. If the mixture starts to bubble then the yeast is ready and activated.
- Mix together the flour, salt in the bowl. Add the allspice, cinnamon, vanilla extract and orange zest to the flour and mix to combine.
- Pour activated yeast into the flour along with the room temperature beaten egg. Begin to mix the dough on medium speed. The dough will come together. Avoid the temptation to add extra flour. Continue to mix for about 5 minutes.
- As the dough starts to come away from the side of the bowl, add the diced room temperature butter slowly into the dough while the mixer is still kneading. Increase the speed just a little and continue to mix until all the butter has been well incorporated. You will still see some chunks of butter and that is just fine.
- Add the chocolate chips to the dough and gently knead for about 2 minutes to distribute it (you may use dried fruit such as raisins of any kind, cranberries or mixture or more than one if you prefer more traditional route). Now, transfer the dough in a well-oiled bowl, cover with a plastic wrap and then with large kitchen cotton towel to keep its warmth. Allow it to prove for about 1 1/2 to 2 hours in the area such as turned off oven or microwave.
- Once the dough has doubled in size turn the dough out onto a clean work surface and knead with your hands. You may use dust of flour.
- Cut the dough into 10 equal pieces approximately 120g each. Roll each piece of dough round and place on a non-stick baking tray lined with parchment paper. Make sure to leave enough room between to allow each roll to rise without touching. Leave to rise once again for 45 minutes to 1 hour.
- Preheat the oven to 400F. Brush each roll with a beaten egg.
- Mix the paste for the crosses by mixing together the flour, sugar, and milk in a cup. This paste needs to be in the piping consistency. Transfer the paste into a bag or piping bag if you have one, then pipe a cross on each bun. Bake the buns 25 to 35 minutes, or until golden brown. Transfer to a wire rack to cool and allow it to cool down before eating.
- This make 2 pounds dough, which makes 10 rolls, 119 grams each bun. You may make smaller buns if you prefer.
- This is quite a soft, supple dough. If it feels a little wet and sticky, don’t panic, just stay with it and be persistent.
- To make these rolls even better, combine 50 ml of water with 50 g of powdered sugar. Place it in the saucepan and simmer for 30 to 40 minutes. Basically, it is syrup, also known as a sugar glaze. Brush each rolls with this syrup while still warm.
- Measure, measure, measure. Investing in the scale is the necessity, especially if you wish to be a good and precise baker.
- You may warm them up the next day or taste them on a bit of butter just by slicing in half. Make sure to place them in an airtight container or ziplock bag to keep them fresh.
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