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Recipes > Hot Cross Buns 2

Hot Cross Buns

Recipes > Hot Cross Buns 2

Hot Cross Buns

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Prep

25 mins

Bake

20 mins

Total

2 hrs 45 mins

Yield

12-14 buns

Ingredients

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Ingredients

  • Negrita Rum 63787 60gm
  • RedMan Dried Fruit Mixed 714 80gm
  • RedMan Dried Black Raisins 752 80gm
  • RedMan UHT Full Cream Milk 103602 285gm
  • RedMan Eggs – Large — 2 Nos.
  • RedMan Unsalted Butter 68328 85gm
  • RedMan Yeast 12294 2 tsp
  • RedMan Brown Sugar 1405 55gm
  • RedMan Cinnamon Powder 56275 1 tsp
  • RedMan Cloves 57037 1/4 tsp
  • RedMan Nutmeg Powder 56274 1/4 tsp
  • Deltasal Sea Salt 58414 12gm
  • RedMan Baking Powder 62606 1 tbsp
  • RedMan Unbleached Plain Flour 1242 530gm

Toppings

  • RedMan Egg — 1 No.
  • RedMan UHT Full Cream Milk 714 14gm

Icing

  • RedMan Icing Sugar or Confectioners Sugar 9793 128gm
  • RedMan Vanilla Extract 714 14gm
  • Deltasal Sea Salt 58414 A pinch
  • RedMan UHT Full Cream Milk 103602 4 tsp

Featured Products

RUM PATISSIER 40%VOL (#63787)

RUM PATISSIER 40%VOL (#63787)

$84.60

DRIED MIXED FRUITS 250G (#714)

DRIED MIXED FRUITS 250G (#714)

$5.10

DRIED BLACK RAISINS 250G (#752)

DRIED BLACK RAISINS 250G (#752)

$4.30

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

Instructions

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  1. Lightly grease a 10″ square pan or 9″ x 13″ pan.
  2. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.
  3. Keep the fruit set aside. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together all of the remaining dough ingredients (including the eggs and the egg yolk from the separated egg). Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. It’ll be very slack, sticking to the bottom of the bowl and your hands as you work with it (greasing your hands helps). Mix in the cooled fruit and any liquid not absorbed.
  4. Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
  5. Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.
  6. Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.
  7. Whisk together the reserved egg white and milk, and brush it over the buns.
  8. Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.
  9. Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

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Shop This Recipe

DRIED MIXED FRUITS 250G (#714)

5.10

DRIED BLACK RAISINS 250G (#752)

4.30

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

BROWN SUGAR 1KG (#1405)

6.95

INSTANT DRY YEAST 11G (#12294)

2.25

NUTMEG POWDER 90G (#56274)

8.65

CINNAMON POWDER 90G (#56275)

5.65

CLOVE POWDER 500G (#57037)

22.35

COARSE SEA SALT 500G (#58414)

2.50

BAKING POWDER 500G (#62606)

3.35

RUM PATISSIER 40%VOL (#63787)

84.60

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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