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Hot cross buns

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KitchenAid Chef
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These hot cross buns with raisins are an Easter classic that can't be missing from your Easter brunch table!

Duration
Total3h35
Prep20min
Setting3h
Cooking15min

Tools

STAND_MIXERSTAND_MIXER

Ingredients

Serving

250 ml

semi-skimmed milk

50 g

butter

470 g + 4 tsp

all-purpose flour

12 g

instant yeast

60 g

caster sugar

1 tsp

salt

1

egg

60 g

raisins

1 tsp

ground cinnamon

3,5 tbsp

water

Step by step

  1. Heat up the milk to 40°C. Remove from heat, add butter and set aside to cool slightly.

  2. Place 470 g flour, yeast, salt and caster sugar in a bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 30 seconds. Add the milk mixture and one egg. Knead on speed 1 for 5 minutes.

  3. Place the dough in han oiled bowl. Cover with a clean towel and let rise for 1 hour or until doubled in size.

  4. Add raisins and cinnamon to the dough and mix till incorporated. Cover with a fresh towel and let rise for another hour.

  5. Divide the dough into 12 equal pieces. Shape smooth balls and place them on a baking tray lined with parchment paper. Cover with a fresh towel and let rise for another hour.

  6. Mix 4 tbsp of flour with 3.5 tbsp of water to make thick paste. If the mix is too liquid, add a bit more flour. Place in a piping bag and make a cross on each bun.

  7. Bake in a 210°C preheated oven for about 15 minutes.