Hot cross buns
Hot cross buns and various breads are eaten on Good Friday and Easter eggs on Easter Sunday. Sean Armstrong and his Loaf Bakery are well known in Auckland. As a restaurateur, Sean became frustrated about the lack of decent breads available to chefs and rose to the challenge to set up a bakery. He became fascinated with the whole process and now bakes a variety of goodies that can emerge from a baker's oven. I asked Sean if he would share an easy recipe for some hot cross buns. He agreed and forgave my clumsy attempt at making the dough, coming to the rescue with his skills. They did work, they tasted good and if I can make them so can you. As I am still trying to learn, in baking correct measurement means all.
|20 g||Active dried yeast|
|50 g||Milk powder|
|25 g||Mixed spice|
|40 g||Mixed peel|
|60 g||Bing cherries, optional|
|10 g||Ground ginger|
- Mix together all of the dry ingredients in an electric mixing bowl, then add the melted butter and water and mix on slow speed for 2 minutes until the dough starts to form.
- Change the speed to medium and mix for 6 minutes, then add the fruit and mixed peel and mix for a further 2 minutes until all the fruit is combined.
- When mixed, remove hot cross bun dough from the bowl on to a lightly floured bench and scale (weigh out) the dough into 120g pieces.
- Round into tight balls and place on a lightly greased pan with high sides, leaving a gap about half the size of each bun between them on the tray.
- Cover loosely with plastic film and place in a warm place. Allow to double in size.
- Pre-heat your oven to 200C on fan bake.
- Once the buns have doubled in size, use a piping bag to put a cross on the top of each bun (see recipe below) and put in the oven.
- Reduce the temperature to 180C and bake for 18-22 minutes or until golden brown.
- Remove from oven and serve hot with salted butter.
Hot cross bun crossing mix
- Mix the flour and sugar together then add approximately 2 tablespoons of milk to form a thick paste. Place in a piping bag ready for use.