Hot Cross Buns
Fill your home with the smell of freshly baked homemade hot cross buns this Easter!
- 100g / 3.4oz brown sugar
- 100ml / 3.3floz water
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 200ml / 6.7floz+ 1 Tbsp soy milk
- 500g / 17.6oz bakers flour
- 40g / 1.4oz brown sugar
- 1 orange
- 1 Tbsp salt
- 2 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tsp ground nutmeg
- 1 tsp Easy Egg replacer (mixed with 2 Tbsp water)
- 35g / 1.2oz fresh yeast (if you use dried yeast check the substitution ratios first)
- 40g / 1.4oz nuttelex (slightly softened)
- 120g / 4.2oz mixed fruit such as raisins, currants. Note – feel free to add more or less depending on how fruity you want your buns.
- 1/4 cup mixed peel
- 50g / 1.7oz plain flour
- 20g / 0.7oz self raising flour
- Pinch of salt
- Pinch of sugar
- 70ml / 2.4floz water
- 1 Tbsp oil
- In a small bowl, soak the fruit in cold water and set aside
- In a small pot combine all ingredients from the glaze over a low heat stove. Slowly simmer for 5 minutes before setting aside.
- Bring a medium sized pot to boil and place the orange inside. This should boil until a knife easily breaks the surface, approximately 20 minutes. Set aside to cool.
- Meanwhile place the soy milk in a pan and slowly bring to a simmer on a low heat. After 1-2 minutes, set the milk aside to cool.
- Once the orange is soft, cut it into quarters (keep the skin on), remove the pips and blender until smooth. Set aside.
- Next, combine 500g flour with the spices, sugar and salt.
- In a separate bowl, whisk the orange puree, egg replacer, 200ml soy milk and yeast.
- Once combined, add it to the spiced flour mixture.
- Work the dough by using a spatula at first and then your hands, kneading into a firm dough, this can take up to ten minutes.
- Once you have a firm dough, work little bits of the nuttelex into the dough, kneading as you go. Note – If you find there is too much Nuttelex to work into the dough or it becomes wet, it’s okay to leave some out.
- Take a section of dough and roll it into a ball, stretch it out between your hands. If the dough easily breaks into two, keep kneading. You know the dough is ready once it has developed elasticity. Don’t be surprised if this takes a while.
- Drain the fruit. Then add the fruit and the mixed peel to the dough. It’s best to do this in stages so the fruit is dispersed evenly throughout the dough. Add more flour if your dough becomes sticky.
- Place the dough on a lightly floured bench and knead for 3 minutes, then place it in a bowl and knock it flat.
- Take each corner at a time and fold it over itself until you create a knot like closure, turn it upside down so that the smooth surface is facing upward. Cover with a damp cloth and leave to rest for an hour on the bench or overnight in the fridge if you want to split the process into two days
- Knead the dough again for 1 minute, repeating the folding process above and cover, leave to rest again for 2 hours. The dough is ready when you press on it and the dent your finger makes remains. Keep kneading if this is not the case.
- Place the dough on a lightly floured bench and cut into 12 pieces, you can use scales to measure them precisely but it’s not essential.
- Firstly, flatten the dough balls. Next, repeat the folding process above, tautly for each piece. You’re aiming to create a rounded shape that has a seam like closure underneath. Try cupping your hand over the top and rolling it firmly on the bench in swift motions.
- Preheat the oven to 180 C / 356 F
- Place the buns on lined oven tray and cover with a damp cloth, rest for 1.5 hours or until risen by half.
- Meanwhile mix together the cross mixture until smooth and spoon into a piping bag, set aside.
- Test the dough by pressing into one of the buns as mentioned earlier, if the dent remains you are ready to bake.
- Using a pastry brush, paint a thin layer of soy milk over each bun, follow by carefully drawing lines down each row of buns to draw a cross.
- Place the buns into the hot oven and bake for 10 minutes, carefully turn the baking tray and bake for a further 5-10 minutes depending on your oven
- Once the buns have slightly cooled, paint a generous amount of glaze over each bun and enjoy!
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