It’s impossible not to appreciate this aromatic bread recipe enriched with cinnamon among the spices, lemon zest, and dried fruits including sultanas and raisins. In addition to the decidedly aromatic and sweet taste, the peculiarity of the hot cross buns is the cross on the surface: it recalls the practice of engraving the dough of bread with this sign before letting it rise, but also one of the most significant symbols of Christianity. The cross-on sandwiches can be made in various ways; we opted for a glaze made with flour and golden syrup.
Start by placing the sifted flour, the sugar, and the yeast in the bowl of a planetary mixer fitted with a leaf. (The kneading can also be done on a work surface using your hands)
Pour in the warm milk slowly as you start mixing the ingredients.
Pour in the tepid water, the egg and continue to mix with the leaf until the dough is homogeneous.
Replace the leaf with the hook.
Add the spices and lemon zest.
Add the softened butter one piece at a time, waiting for the previous for each piece to mix with the dough.
Finally, add the salt and knead the dough until it’s homogeneous, smooth, and elastic. Let it stick to the hook!
Place the dough on a work surface flattening it out and seasoning it with the well-drained raisins sultanas, raisins, and candied fruit on top. Wrap the dried fruits in the dough.
Place the dough back in the planetary mixer to incorporate all the dried fruits.
Place the dough in a bowl and cover with transparent film.
Let it rise for 1 hour and 30 minutes in the oven off with the light on.
Work the dough on a work surface adding flour on the surface or otherwise pouring a drop of oil to prevent the dough from sticking.
Give the dough a quick knead, then give it the shape of a ball and put it back in the bowl for a second rising.
After the necessary time, the hot cross buns dough will have doubled its volume.
Now it’s time to shape the buns, divide the dough into bites of, and give each one a spherical shape.
Place the buns on a baking tray lined with baking paper covering them with plastic and leaving them for another hour.
In the meantime, prepare the topping by pouring the sifted flour into a small bowl, adding the syrup, and whisking until you get a smooth consistency.
Fill a ziplock bag with the glaze obtained and snip a corner creating a tiny tip.
Make the typical cross of hot cross buns and cook in a preheated static oven at 220° for around 15-20 minutes.
Once cooked, take the hot cross buns out of the oven and place them on a wire rack
Let them cool down and serve your hot cross buns for a sweet breakfast!
Garden Courte is a blog written by [James Marcus], a passionate gardener and writer. She has been gardening for over 20 years and has a deep understanding of plants and how to care for them. In her blog, she shares her knowledge and experience with others, providing tips and advice on gardening, plant care, and more.