Delicious Hot Cross Buns

 

 

 

The incredible popularity of Hot Cross Buns has endured through a long and illustrious history. Hot cross buns are a traditional Easter dish.

 

 

 

Of course, speaking to your ingredients and equipment suppliers about the latest innovations will likely yield better results in the quest for perfection.

One thing, however, is certainly true about Hot Cross Buns: 800 years later, it is still big business. And we mean that literally.

While you may not be breaking any records this Easter, ensure that you have a good supply of delicious Hot Cross Buns ready for millions of consumers who have been waiting all year to enjoy their favourite Easter treat.

Fortunately, technology has made it easy for bakers to supply the demand for Hot Cross Buns over Easter. Bakers are spoilt for choice when it comes to excellent premixes to save time and costs.

Premix suppliers who can help make the Easter Hot Cross Bun rush less hectic include Supreme Flour, South Bakels, Chipkins Puratos, Austrian Premix and Aries Baking Supplies to name but a few.

Suppliers of dried fruits should also be mentioned , as what would a Hot Cross Bun be without the addition of currants, raisins, candied peel and the likes. Suppliers include Famasons, Relianz Foods, Almans Dried Fruit and Nuts, Aries Baking Supplies, Desert Raisins, Cape Dried Fruit and The Baking Tin to name but a few.

Delicious Hot Cross Bun Recipe –

Takes about 30 Minutes to make and 40 minutes to bake, plus proving and cooling. Serves 8 – 10. Homemade hot cross buns are delicious

Ingredients

425g white bread flour, plus 2 tbsp extra for dusting
½ tsp salt
50g butter, cubed
7g sachet fast action dried yeast
1 tsp mixed spice
50g light muscovado sugar
200g mixed dried fruit
125ml milk, plus 1 tbsp for brushing

Method

1. Add the plain flour and salt in a mixing bowl. Add the butter and rub into the flour until the mixture resembles crumbs. Stir in the yeast and then add the remaining ingredients, except the milk.

2. Pour the 125ml milk into a jug and add 125ml boiling water. Stir into the dough and mix until it comes together as a soft ball. Turn the dough onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic. Form into a ball and put on a non-stick baking tray. Leave in a warm place for about 1 hour or until the dough doubles in size and feels very light and airy.

3. Preheat the oven to 200°C/fan 180°C. Brush the top of the bun with the remaining milk. To make the cross, mix 1 tbsp plain flour and 1 tbsp water to make a soft paste for piping. Put into disposable piping bag, snip the end and pipe a cross over the dough.

4. Bake the Hot Cross Bun in the oven for 40 minutes or until golden brown. To test if it’s cooked, carefully turn the bun over and tap the base – it’s ready if it sounds hollow. Cook for a further 10 minutes if necessary. Transfer to a wire rack to cool. The Hot Cross Bun is best eaten within 24 hours with butter or, after that, toasted and spread with butter.

Happy Easter.