FAVOURITES
GO TO FAVOURITES
Who's up for a mouthwatering steamed Hot Cross Bun recipe?
Get ready to hop into Easter Sunday with the most scrumptious treat ever!
Pastry:
14 g yeast active dry
75 g caster sugar
250 ml whole milk lukewarm
600 g bread flour
2 tsp mixed spice
1 tsp ground cinnamon
Filling:
1 tsp ground ginger
½ tsp fine salt
85 g unsalted butter
1 egg
80 ml water lukewarm
150 g sultanas or raisins
100 g diced dried apricots
Recipe
Combine flour, sugar, spices, salt, butter, egg, yeast mixture, and water in mixer.
Mix in dried fruit until mostly combined.
Proof dough in steam oven at 100°F/38°C for 30 minutes until doubled.
Shape dough into rectangle, cut into 12 pieces. Form pieces into balls.
Proof buns in steam oven until doubled, about 20 minutes.
Mix flour and water for crosses, fill piping bag. Preheat oven to 400°F/200°C, then pipe crosses on buns.
Bake for 20 minutes until golden. Boil glaze ingredients, brush over hot buns.
Serve warm or at room temperature with butter; toast leftovers. Enjoy!
