Hot Cross Buns

Updated at: Thu, 21 Nov 2024 15:07:39 GMT

Step 1

In the bowl of a stand mixer add bread flour, all purpose flour, sugar, salt, yeast, cinnamon, allspice, orange zest and milk.

Step 2

Using a dough hook, mix on low until combined. Increase speed to high and knead the dough for about 12-15 minutes until smooth and the dough holds together when pulled out thin. You may need to hold onto the mixer to stabilize it!

Step 3

Next add in the butter. Turn mixer on low to begin incorporating, then increase speed to high. Mix on high for another 7-8 minutes until a smooth dough is formed and the sides of the mixer bowl are clean. Pull the dough out thin to check strength. You want to be able to pull the dough thin enough to almost see through it without the dough tearing (window pane method).

Step 4

Add raisins and mix to just incorporate.

Step 5

Transfer dough to an oiled bowl, cover and let rise 2-3 hours. The dough should be almost doubled in size.

Step 6

Place dough out onto a clean surface (not dusted with flour) and divide the dough into 12 equal pieces (for perfectly even rolls weigh them out to 80g each).

Step 7

Form each piece into buns by cupping your hand over the dough and using a quick circular motion to form a tight ball.

Step 8

Place buns into a buttered 9x13 inch baking dish, leaving a bit of space in between each roll.**

Step 9

Cover and let rise another 45 minutes to 1 hour until the buns have puffed up and nearly doubled in size. (this could take longer if its cold!)

Step 10

While buns rise for the second time, whisk egg and water to create an egg wash.

Step 11

Mix flour and water to create a thick but still pip-able paste. Transfer mixture to a piping or ziplock bag and snip the top. Preheat oven to 350ºF.

Step 12

Brush buns with egg wash all over.

Step 13

Pipe flour and water mixture out over the buns to form the crosses.

Step 14

Bake for 30-40 minutes until deeply golden and baked through.

Step 15

Brush with thinned marmalade. Enjoy warm.

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