Hot Cross Buns (II) Recipes

On the first day of Lent and during the six weeks that follows up to Easter, many bakeries and Christian homes make Hot Cross Buns. This bread is generally served during the Good Friday. As usual I will make this for our Good Friday every year. This recipe makes 9 buns and I added some dried fruits to it. It is good eaten as it is or with some butter. To those who celebrate Easter, Happy Easter to all of you.

Ingredients:

285 grm flour
12 grm milk powder
7 grm yeast
1 tsp cinnamon powder
30 grm sugar
1 tsp of orange zest
½ tsp salt
70 ml of milk
1 egg
75 grm water roux (refer to the recipe below)
50 grm soft butter
1 cup of dried fruits – any kind

Egg wash:

1 egg + 3 tbsp water (beaten)

For the Water Roux:

250 ml water
50 grm flour

Icing for the Crosses:

1 cup confectioners’ sugar
2 tbsp lemon juice

1. Prepare the water roux , mix the flour and water together and cook it on medium heat until it reach the temperature of 150 degree F. Remove from heat and cover it loosely with a plastic wrap and let it cool completely before using
2. In a mixing bowl of a stand mixer with hook attachment, mix all the ingredients together except for the butter and dried fuits. Mix and knead until the dough is smooth and elastic, about 10 minutes. If the dough is too sticky add extra flour (1 tbsp) at a time to the dough.
3. Mix in the dry fruits and butter and continue to knead until smooth. Lightly oil the bowl, cover the bowl with a plastic wrap and let the dough rest at a warm place until double in size. This will take 1 ½ to 2 hours.
4. Pre-heat the oven to 350 degree F, greased and lines an 8” x 8” square baking pan.
5. On a lightly floured work surface, punch down the dough, shape the dough into a log and cut into 9 equal pieces. Shape each piece into a ball and put it into the baking pan. Cover with a plastic wrap and let it rest in a warm place until almost doubled in size.
6. Brush the top with some egg wash and bake until golden brown. Transfer to the cooling rack and let it cool completely.
7. For the glaze, mix the sugar and lemon juice together until well combined. Put the glaze in a piping bag and pipe thick cross on top of the buns.