hot cross buns

As Easter approached, I wanted to try the famous English hot cross buns. They turned out to be one of the best things I’ve tasted lately. And believe me, I won’t wait until next year to do it again.
This recipe is a real hit.

Hot cross buns are spicy buns topped with dried fruit that we share for Good Friday. They are easily recognized by the cross that covers them.
They are eaten hot with butter.

To make them, I was largely inspired by Jamie Oliver’s recipe which I adapted to the use of sourdough. You can also make them very well without leaven.
For fruit, I opted for a mixture of cranberries and candied lemon zest. It was absolutely perfect.

hot cross buns:

150 g of active sourdough
160g milk (room temperature)
1 small teaspoon of baker’s yeast*
1 egg (room temperature)
75g brown sugar
60g soft butter
500g T45 flour

1/2 tsp salt
2 tsp cinnamon (from Ceylon)
nutmeg
1 tbsp fresh ginger
100g dried cranberries
50 g candied lemon zest (cruzilles)

*or 250 g lukewarm milk
2 tbsp of baker’s yeast

I always use my Thermomix, but the recipe adapts to all devices, depending on your habits.

Put the sourdough, milk, yeast, egg, sugar, flour, cinnamon, a little grated nutmeg, ginger and salt.
Knead for 6 minutes.
After a minute, add the butter through the opening.

At the end of the kneading, add the cranberries and the pieces of candied lemon zest.Leave to stand for 2 hours in the closed bowl.


Flour the work surface and lay out the dough.
Cut into 12 pieces and shape into balls.

Place them as you go on a baking sheet, spacing them out.
Film and let rise for another 2 hours.

Icing:

30g flour
15g icing sugar
20/25g of water
1 tbsp runny honey

Mix the flour, the sugar and add the water until you have a homogeneous and slightly runny mixture.
Place in a pocket fitted with a small smooth nozzle.

Preheat the oven to 180°C with a small container of water in the bottom.

Brush the buns with milk then pipe a cross on each of them.
Bake for 15/20 minutes.

Take out of the oven, brush the honey on the loaves using a pastry brush.

Eat the hot cross buns hot or toasted, spread with butter.

To finish: the marriage of cranberries and lemon zest is really very pleasant. You can also choose other dried fruits according to your tastes.


Instead of the sourdough, milk and yeast mixture indicated, you can only use lukewarm milk and yeast in larger quantities. The rising times will then certainly be a little shorter.



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