RECIPES

HOT CROSS BUNS

INGREDIENTS

INGREDIENTS A

400g

Prima Bread Flour

60g

Caster Sugar

10g

Salt

4g

Cinnamon Powder

16g

Instant Yeast 

50g

Unsalted Butter (Softened)

270g

UHT Milk 

80g

Black Raisins

40g

Sultanas 

20g

Citrus Peel 

INGREDIENTS B

50g

Prima Plain Flour

82g

Margarine (Softened)

65g

Caster Sugar

1 no

Egg (Beaten) 

Make about 15 rolls 

 

PROCEDURE

  1. Preheat oven to 220°C.
  2. Rinse raisins and sultanas, strain dry and mix well with citrus peel
  3. Mix ingredients A which consists of flour, sugar, salt, cinnamon powder, instant yeast, milk and butter at low speed and increase to high speed for 8-10 minutes. Once a soft and pliable dough is formed, add in raisins, sultanas and citrus peel and mix for 1 minute at low speed.
  4. Cover the dough with damp cloth and let it rest for 1 hour.
  5. Mix ingredients B which consists of softened margarine and sugar at medium speed for 2-3 minutes. Gradually add in flour and mix until well combined.  Fill the mixture into a piping bag.
  6. Divide the dough to 60g each. Cover the dough and rest for 10 minutes.
  7. Round the dough pieces and place onto a greased baking pan.
  8. Cover the bun with a damp cloth and let it proof in a warm place for 1 hour.
  9. After proofing, brush the beaten egg on the surface of the dough pieces. Using the margarine and flour mixture, pipe a cross on each of the bun.
  10. Bake the hot cross buns at 200°C for 10-12 minutes, or until golden brown.