Hot Cross Buns - what a treat!
Chatting as a team last week, we got onto Easter. All of us have memories as kids and adults of creating gorgeous little hot cross buns... whether they were actually delicious or not. It was the pleasure in creating something that was a part of such an important calendar date - the chocolate day.
Since then, Lisa has quite spectacularly cracked the perfect fluffy, sweet breakfast bun and simply nailed the world's best Hot Cross Bun glaze. It's only fair, as our loyal amazing catering clients, that you get to dive into the joy of making these!
Lisa's Hot Cross Buns
Makes 40 - Canape size
1/2 Cup sugar
1 Cup warm water
3 Tbsp yeast
4 1/2 Cups Strong Flour
1 Cup of currants
1 1/2 Cup of sultanas
1/3 Cup of candied orange peel
1 Tbsp each of mixed spice, cinammon, dark cocoa
1/4 tsp ground cloves
1 tsp salt
1/2 Cup of milk
50 grams of butter
Extra water and flour for piping crosses
Preheat oven to 195 (fanbake)
Put warm water, sugar & yeast in a bowl and rest for 5 minutes until frothy
Place everything together in your mixer and attach dough hook. Mix for 10 minutes
Once kneaded in the mixer, shape into balls. (For Canape sizes we do 35grams).
Place on a lined baking tray & proof until they have doubled in size.
Create a slurry of flour and water and pop in a piping bag
Pipe horizontally in one line across all buns before switching to vertically (common sense, but have a look at photos)
Bake for 8 minutes (this will be longer if you've gone bigger than 35 grams)
As soon as they're out, glaze with marmalade. That's right - that's all you'll need.
That's all! Tag us in photos of you and your family making & enjoying these delicious morsels!
Finally, we do also have these for sale by the Baker's Dozen if you want to skip the faff. Flick us an email at firstname.lastname@example.org to order yours now!