"Making your Easter Classic a little bit fancier (but no harder). Prepare to knock the socks of all that get a bite."
Hot Cross Buns with Apple & Pear Glaze
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 4hrs
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 9 grams rapid rise yeast
- 1/2 cup caster sugar
- 1 tablepsoon brown sugar
- 4 1/2 cups all purpose flour
- 1 1/2 cups warm milk
- 3 teasopon cinnamon
- 1 1/2 teaspoon nutmeg
- 1 teasopon salt
- 1 1/4 cups chopped sultanas
- 5 tablepoons melted and cooled butter
- 1 room temperature egg
- 4 tablepoons water
- 4 tablepoons all purpose flour
- 1/2 cup apple & pear jelly
Method
Step 1
place the flour, yeast, sugar, cinnamon, nutmeg and salt in a large bowl for the Stand mixer. Mix with a spoon. Add the butter, warmed milk, egg and sultanas and mix when fitted with a dough hook. Stop when the dough forms into a ball and nothing sticks to the sides. The dough should be very elasticy when stretched (roughly 7-8 minutes).
Step 2
Cover the bowl with plastic wrap and leave to rise until at least doubled in size (roughly 3 hours in room temperature or 1.5 hours in slightly warmer place such as in a warmed oven that is heated then turned off).
Step 3
After 1st rise Line a baking tray that can fit 3by4 or 2by6 balls with baking paper allowing for overhang Deflate the dough into the bowl by punching gently Place the Dough on a clean, very lightly floured work surface and roll into a log. Cut into 4 and then each piece into 3 to make 12 small pieces
Step 4
Working one piece at a time, press down with your palm and then fold the corners under so you have a smooth surface and edges. The fold should happen underneath Place them into the tray, cover with plastic wrap and leave to rise a second time for a 3/4 rise (75% or just under double). Again place in a warm oven that has been turned off for a quicker rise but roughly 30-60 minutes
Step 5
After second rise Preheat the oven to 180°C Mix flour and water in a small bowl to make a rue
Step 6
Using a pipping bag or zip lock bag with the end cut out (which is what I used), pour the rue in and draw one long line down the body of the balls and finish with the horizontal line to form a cross Bake for 20-25 minutes or until golden brown on the top, remove and leave to cool
Step 7
Once cooled for 5 minutes, using a pastry brush paint the jam over the surface. This will help to make the crosses a deeper white and add a shine to the top. Serve warm with loads of butter