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Hot cross buns are sweet bread buns, made with spices and raisins. It carries this recognizable cross on the top of the bun. These buns would mark the end of Lent. Traditionally, it’s supposed to be eaten on Good Friday, as the cross “+” bears resemblance to Jesus crucified on the cross.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
This year, since I had more time (really?! lol), I decided to try making hot cross buns earlier. Hope I will also have time to try out a chocolate version!
>> MORE BREAD BUN RECIPES:
These buns are soft and slightly sweet due to the cross piping and jam glaze. If you prefer it to be sweeter, you can cut the buns and spread with a thin layer of jam! I feel that this goes pretty well with a glass of hot tea, which is great as breakfast or for a relaxing afternoon tea.
My cross piping baked to be a little too spread out because I prepared it just before piping, and it got a little too soft. You can prepare this topping while proofing the bread dough, and store it in the fridge. Let it stand in room temperature for a while so that it softens to a good piping consistency.
Before 1st proofing.
After 2nd proofing and piping.
Hot Cross Buns 橙香十字餐包
Ingredients
Bread:
- 250 g bread flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 25 g brown sugar
- 3 g instant yeast
- 2 g salt
- 50 g milk
- 60 g orange juice (about half of a medium orange)
- 1 large egg
- 25 g butter
- 55 g raisins, soak and pat dry
- Zest of orange, half (optional)
Cross Piping:
- 35 g butter, softened slightly
- 15 g sugar
- 20 g plain flour
Glaze:
- 1/2 tbsp apricot jam
- 1/2 tbsp water
Instructions
- Place all ingredients, except butter, into bread machine inner pan or mixing bowl. When the dough comes together to a relatively elastic looking ball of dough, add in the butter. I am using Panasonic SD-P104 bread machine, Menu 11. I added the butter after mixing the dough for about 4 mins.
- Mix the dough till window pane stage if you are using mixer.
- Round the dough and proof for about 60 mins, till the dough is double the original size.
- After proofing is complete, dust your working space with some flour. Gently punch out gas and roll into a ball. Rest for 10 mins.
- Divide the big ball of dough into 9 portions. Roll each dough into rounds. Place the dough into lined baking pan. Proof for the last time, about 60 mins, till the dough is double the original size.
- While proofing, you can make the paste for the piping. Mix all ingredients together with a small whisk. Place into piping bag and store in refrigerator.
- Remove the piping bag from refrigerator 5 mins before proofing is complete. Preheat oven to 180C.
- Pipe the paste onto the bread dough. Bake in the preheated oven at 180C for about 15 mins. You can check the oven 10 mins into the baking time. If the top is too brown, you can choose to tent the pan with aluminium foil or baking paper.
- While the bread is baking, prepare the glaze. Place the jam and water in a saucepan and warm it over low heat. When the jam becomes a thin syrup, off heat and set aside.
- When the bread is baked, remove from oven and cool on wire rack. Brush on the glaze while the bread is still hot. Cool completely.
Notes
hi, using 50g liquid milk or 50g milk powder? im confuse sometimes.
Thanks
Hello there! 🙂 This uses normal whole milk that we buy from supermarket.