Hot Cross Buns
Ingredients
- For the buns
- ½ cube Yeast (21 grams)
- 60 grams sugar
- 500 grams Pastry flour
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp Ground clove
- ¼ tsp allspice
- 50 grams Currants
- 25 grams candied orange
- 25 grams Candied lemon
- 50 grams soft butter (and butter for the baking dish)
- 1 egg
- ⅛ l milk
- Pastry flour (as needed)
- For the cross
- 30 grams Pastry flour
- 40 grams powdered sugar
- For the topping
- 4 Tbsps sugar
Preparation steps
For the buns: Mix the yeast with 1 tablespoon of sugar and 125 ml (approximately 1/2 cup) of lukewarm water. Place the flour in a bowl and make a well in the center. Pour the yeast into the center. Add a little flour to the well and cover for about 15 minutes. Add the salt, cinnamon, cloves, allspice, currants, candied fruit, butter, and egg. Knead well. Add the lukewarm milk and knead until a firm, but pliable, dough has formed. Cover and let rise for about 30 minutes.
Butter a muffin pan well.
Turn the dough out and knead. Shape into a long roll and divide into 12 equal pieces. Roll each piece of dough into a ball and place in the muffin tins. Cover and rise again for about 15 minutes.
Lightly press with a blunt knife in a cross.
Preheat the oven to 200°C (approximately 400°F).
For the cross: Mis the powdered sugar and 3 tablespoons of water into a thick paste. Place in a piping bag with a smooth tip and pipe onto the top of the dough in a cross. Bake the hot cross buns until golden brown for about 25 minutes in the preheated oven.
Remove from the oven and turn out of the muffin pan.
For the topping: Bring 4 tablespoons of water to a boil with the sugar. Brush over the buns and serve while slightly warm.
