Zed's Repertoire

My Personal Collection of Recipes

Hot Cross Buns

Ingredients

(Bread)
1 cup Warm Milk (110°F.)
12gm Active Dry Yeast
½ cup Vanilla Sugar
4 cups Bread Flour (600 gm)
1 ½ tsp Ground Allspice
½ tsp Cinnamon
1 tsp Salt
15 gm Tbsp Bread Improver
1 ¼ sticks (1/2 cup plus 2 tablespoons) cold Unsalted Butter
2 Eggs
1 Egg Yolk
90 gm Golden Raisins
40 gm Dried Cranberries
40 gm Currents
2 tsp Orange zest
2 tsp Lemon zest

(Crosses)
6 Tbsp Plain Flour
5 Tbsp Water

(Syrup)
¼ Cup Sugar
¼ Cup Water

Method

  1. In a machine mixer bowl with a paddle beater, add the flour, yeast, sugar, spices, salt, and bread improver.
  2. Mix on low speed to combine all ingredients.
  3. Chop the cold butter and add to the flour mix and mix on low speed until all the butter is incorporated or the mix resembles breadcrumbs.
  4. Exchange the paddle beater with a dough hook on the mixer.
  5. Mix 1 of the eggs with the egg yolk and add to the flour mix along with the warm milk, dry fruits and fruit peel.
  6. Mix with the dough hook on speed 1 or 2 for approx. 7 minutes until the dough becomes smooth and elastic.
  7. Divide the dough into 16 equal quantities and roll each into a tight ball.
  8. Place the rolls onto a baking sheet covered in payment paper and allow to rise until doubled in size (approx. 1 ½ Hours).
  9. While the dough is rising, pre heat the oven to 400º F.
  10. Combine the sugar and water for the syrup and boil for 1 minute then set aside.
  11. When the rolls have doubled in size, brush the tops gently with the remaining beaten egg.
  12. Mix the flour and water for the crosses and pipe crosses over the top of each roll.
  13. Bake for 15 minutes or until the tops of the rolls start to brown.
  14. Remove the rolls from the oven and immediately brush the top of the hot rolls with the sugar syrup.

Notes:

  • Serve on Easter Friday or any time you want a special treat.
  • Serve them warm, or cold cut in half and toasted & buttered.
  • If you are not using bread improver, allow the dough to double in size once before knocking flat and shaping into rolls, and allowing them to double for the second time.