Quick & Easy Hot Cross Buns
Ingredients
Buns
- 375g Churchill Strong White Flour
- 9g Salt
- 45g Sugar
- 25g Fresh yeast
- 60g Soft butter
- 160g Whole Milk
- 80g mixed dried fruit (soaked in orange juice for 2 hours)
- 25g mixed peel
- 1 tbsp mixed spice
Cross mixture
- 3 tbsp Churchill flour
- 3 tbsp water
This simple 10-step recipe for Easter Hot Cross Buns is a must bake. Made with our fantastic Churchill Strong White Bread Flour, this quick recipe will help you bake delicious Hot Crossed Buns every time. Scroll down now, follow the steps, and happy baking!
- Prep Time: 30 mins (plus 2 hours marinading time)
- Prove Time: 1 and a half hours
- Bake Time: 20-25 mins
Method
- Soak dried fruit in orange juice for 2 hours before you begin. Mix all of the ingredients together besides the dried fruit and mixed peel for 10 minutes on a medium speed until smooth
- Drain off the orange juice and give the fruit a good squeeze before adding to the dough
- Add all of the fruit and mixed peel to the dough and mix for another 5 minutes
- Once the dough is done, rest it for 5 minutes
- Weigh the dough to 50g and roll into balls
- Place the dough balls into a tray with some space to grow
- Let the dough prove for at least 1.5 hours at room temperature
- Once proved, pipe on the cross mixture
- Bake the hot crossed buns at 200 degrees C (180 in a fan oven) for 20-25 minutes until golden brown
- Straight out of the oven brush the buns with warm apricot jam that has been diluted in a little bit of water.
Serve toasted with salted butter.
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