Hot Cross Bun | Sweet buns made from yeast dough for Easter breakfast
Ingredients
- 500 g flour
- 75 g powdered sugar
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 lemon zest
- pinch salt
- 1 p. Dry yeast
- 40 g butter
- 300 ml milk
- 1 egg
- 200 g sultanas
- 50 g fruit, finely chopped, candied
- 75 g flour
- Oil, for greasing
Instructions
- In a large bowl, combine the flour, powdered sugar, spices, salt, yeast and lemon zest and mix.
- Met the butter in a saucepan and heat the milk in a separate pan. Add the butter and half the lukewarm milk to the dry ingredients.
- Add the egg and knead into a dough.
- Gradually pour in the remaining milk and knead into a soft and elastic dough.
- Put the dough on a lightly floured work surface and knead by hand.
- Incorporate the sultanas and candied fruit and knead the dough lightly in the food processor for 10 minutes.
- Form the dough into a ball and place in a lightly oiled bowl. Cover and let rest for about 1½ hours until doubled in size.
- Place the dough on a floured work surface and divide into 12 balls. Place the balls close together on the tray and flatten slightly.
- Cover the tray with the buns tightly with cling film and leave to rest for 40-60 minutes.
- Put the flour in a bowl with 100ml water and stir to form a paste. Place the mixture in a piping bag and pipe a cross onto each bun.
- Bake the Hot Cross Buns until light golden brown, about 15-20 minutes. Leave the yeast buns to cool on a wire rack.
The still warm rolls can be glazed with a warm syrup.
Utensils
- bowl
- food processor
- pan
- spatula
- piping bag
