Fruity, Nutty and Spiced Hot Cross Buns

Good Friday 2014

Hot Cross Buns

 A. Overnight Sponge Dough Hot Cross Buns

To make overnight sponge dough : 215g Bakers flour, 130g cold milk and 2g instant yeast

To make main dough : 95g Bakers flour, 2 teaspoons mixed spice, 1 teaspoon ground cinnamon, 15g cold milk, 1 egg,  45g caster sugar, pinch of salt, 5g instant yeast and 45g unsalted butter

Sultana, cranberry and crushed walnuts

Egg Wash

To make Crosses : 6 tablespoons plain flour and 5 tablespoon water ( Combine flour and water to make a smooth paste and pipe crosses over buns.)

Glaze : 2 tablespoons sugar and 2 tablespoons water ( combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of buns )

OR

B. Tangzhong Hot Cross Buns

To make Tangzhong : 50g Bakers flour and 125g water and 125g milk

To make main dough : 350g Bakers flour, 2 teaspoons mixed spice, 1 teaspoon ground cinnamon, 40g caster sugar, pinch of salt, 1 egg, 65ml milk, 65ml light cream, 7g instant yeast, 120g Tangzhong and 40g unsalted butter

Sultana, cranberry, glazed cherry and crushed walnuts

Egg Wash 

To make Crosses : 6 tablespoons plain flour and 5 tablespoon water ( Combine flour and water to make a smooth paste and pipe crosses over buns.)

Glaze : 2 tablespoons sugar and 2 tablespoons water ( combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of warm buns )