Name: Hot Cross Buns 2.0
Cook time: 14400 s
Total time: 14400 s
Yield: 9
Ingredients: For the buns; 500 gr bread flour; 280 gr milk (room temperature); 70 gr dried apricots (cut into small pieces); 70 gr dried figs (cut into small pieces); 70 gr seedless raisins; 70 gr dark chocolate chips; 50 gr butter, soften; 45 gr sugar; 15 gr dry yeast; 10 gr salt; 5 gr vanilla paste; 3 gr cinnamon powder; 3 gr cardamom powder; 1 gr clove powder; 1 whole pasture raised egg; 1 pasture raised egg yolk; 2 Orange zest from oranges; For the cross icing; 120 gr powdered sugar; 15 gr milk; 3 gr vanila paste; For brushing; 1 whole pasture raised egg

BENGINGI

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Hot Cross Buns 2.0

cook:

4 h 0 min

0.0

(7)

Yo Yo Yo Gingis, I'm so excited to share with you this recipe! Hot cross buns are a delicious Easter tradition that has been enjoyed for centuries. These soft and fluffy buns are made with a rich dough that's filled with raisins, appricots, figs, and spices like cinnamon, cardamom and nutmeg. The buns are marked with a cross, which symbolizes the crucifixion of Jesus Christ. This time, I decided to pipe a sweet icing cross after baking, rather than piping a flour based batter and then bake it. Whether you enjoy them for breakfast, as a snack, or as a dessert, hot cross buns are a delightful treat that everyone can enjoy. In this recipe, I’ll show you how to make these iconic buns from scratch, so you can experience the wonderful flavors and aromas of Easter with your loved ones. I have another recipe for cross buns on my website, which is very good, but a little different from these ones. You can make them both and let me know which one you prefer!

9 servings

original

metric

Ingredients

For the buns

500 gr bread flour

280 gr milk (room temperature)

70 gr dried apricots (cut into small pieces)

70 gr dried figs (cut into small pieces)

70 gr seedless raisins

70 gr dark chocolate chips

50 gr butter, soften

45 gr sugar

15 gr dry yeast

10 gr salt

5 gr vanilla paste

3 gr cinnamon powder

3 gr cardamom powder

1 gr clove powder

1 whole pasture raised egg

1 pasture raised egg yolk

2 Orange zest from oranges

For the cross icing

120 gr powdered sugar

15 gr milk

3 gr vanila paste

For brushing

1 whole pasture raised egg

Directions

Step 1

In a bowl, soak the dried fruits in water, make sure the water covers the fruits completely. Let it sit for at least 1 hour, if you want to speed up the process, soak them for 15 min in boiling water.

70 gr dried apricots (cut into small pieces)

70 gr dried figs (cut into small pieces)

70 gr seedless raisins

Step 2

After the dried fruits have been soaked, drain them and make sure you have no extra water left.

Step 3

In a stand mixer's bowl, add milk, sugar, yeast, egg, egg yolk, vanilla paste, cinnamon powder, cardamom powder, clove powder, orange zest and the flour.

280 gr milk (room temperature)

45 gr sugar

15 gr dry yeast

1 whole pasture raised egg

1 pasture raised egg yolk

5 gr vanilla paste

3 gr cinnamon powder

3 gr cardamom powder

1 gr clove powder

2 Orange zest from oranges

500 gr bread flour

Step 4

Set the mixer on the lowest speed and knead the dough for 8 minutes.

Step 5

Add the soften butter and salt. If the butter is not easily incorporated in the dough, stop the mixer, mix the dough in hand in the bowl, and keep kneading on lowest speed for additional 3-4 min.

50 gr butter, soften

10 gr salt

Step 6

Add the chocolate chips and the soaked dried fruits in several butches.

70 gr dark chocolate chips

70 gr seedless raisins

70 gr dried figs (cut into small pieces)

70 gr dried apricots (cut into small pieces)

Step 7

Once all the add-in have incorporated the dough is done.

Step 8

Take the dough out of the mixing bowl, round into a tight ball and set in a bowl, covered with a plastic wrap, until double in size.

Step 9

Deflate the dough and divide into 130 gr pieces.

Step 10

Round each piece into a tight ball.

Step 11

Place these balls in a well buttered squared pan. Cover with a towel and set aside until doubled in size.

Step 12

Preheat your oven to 365F or 185C.

Step 13

Brush the buns with the egg wash.

1 whole pasture raised egg

Step 14

Bake for 20-25 min, or until the internal temperature reaches 190F or 90C.

Step 15

Remove from the oven and let the buns rest in the pan for 10 min, then remove from the pan.

Step 16

Let the buns cool down to room temperature before piping the cross icing.

Step 17

Prepare the icing- mix powdered sugar, vanilla and a sip of milk. You want the consistency of the piping to be thick. For thicker consistency- add powdered sugar, for thinner- add milk.

120 gr powdered sugar

15 gr milk

3 gr vanila paste

Step 18

Pipe a cross on each bun, and enjoy it with your loved ones.

Step 19

YASSS!

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