Hot cross buns
These hot cross buns with raisins are an Easter classic that can't be missing from your Easter brunch table!
Tools
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
Heat up the milk to 40°C. Remove from heat, add butter and set aside to cool slightly.
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.
Place the dough in han oiled bowl. Cover with a clean towel and let rise for 1 hour or until doubled in size.
Add raisins and cinnamon to the dough and mix till incorporated. Cover with a fresh towel and let rise for another hour.
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.
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.
Bake in a 210°C preheated oven for about 15 minutes.