A very traditional bread from England (and other countries with British influences) this Hot Cross Bun. It had been on the try list for a while now. I had seen with the mates do Sortedfood and then in The Great British Bake Off.
He has a very pretty face, the cross attracts attention. A richer fermented product due to butter and candied or dried fruits.
Generally, it is with raisins. But I used some leftover candied ones that were lying around in the pantry. I found an Australian version with chocolate!
I took advantage of the opportunity to play again with the idea of recording recipes. New video for the channel! Don’t forget to subscribe to us on Youtube, it’s free. And it helps a lot!
Before being roasted with the cross characteristic of bread. They rise well and stay airy and with butter fresh from the oven there’s nothing like it. The aroma of cinnamon and candied peel permeates the entire house!
Sweet Easter Bread: Hot Cross Bun
Makes: 6 units
Ingredients: BREAD
- 300 g wheat flour (+ to knead)
- 75 mL skimmed milk (warm)
- 40 g crystal Sugar
- 25 g butter without salt (softened)
- 1 ovo
- 8 g instant dry yeast
- 3 g (½ teaspoon) refined salt
- 3 g (1 teaspoon) cinnamon powder
- 90 g candied fruits (or raisin mix)
- 20 g candied orange peel (chopped)
- 20 g candied lemon peel (chopped)
- 1 litter (any variety; cubed)
- 5 mL vanilla extract (or 1-2mL essence)
- 1 orange (any variety; peel zest)
Entering: Cross
- 50 g wheat flour
- 75 mL water
- 40 g apricot jam
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix wheat flour, yeast, sugar, salt, butter and egg. Start beating (or kneading), add the heated milk little by little. Maybe not everything will go. Beat for 5-7 minutes until it is very uniform.
- Add the rest of the ingredients. Blend until smooth, the apple will release a little liquid. The dough should be moist but maintain its shape.
- Transfer to a bowl, cover with plastic wrap and ferment for 1 hour (or until doubled in size).
- Open the dough, sprinkling a little flour. Open a cylinder and divide it into two. Separate each one into 3 pieces.
- With a little flour, shape each piece to make it rounder.
- Transfer to a baking tray lined with baking paper, leaving a space of ~1.5cm between each one. When they grow up they must touch each other. Ferment for 1 hour (or until doubled in size).
- Heat the oven to 180ºC.
- In a bowl, mix the flour (cross) and water little by little, beating with a whisk. It is to mark the cross. It should be sticky, but not too fluid. Place a bag and cut the end. Go over the bread lengthwise and then across the width, touching the paper.
- Bake at 180ºC for around ~30 minutes, they should be golden brown. Remove from the oven.
- Dilute the apricot jam with a little water, heat in the microwave or in a pan on the fire. Spread it on all the bread as soon as it comes out of the oven to add shine.
- Serve warm.
