Wishing you all a fabulous Easter break!! Here is a great recipe from The Healthy Chef. Check out her webiste for great recipes and resources! We will be stocking her products next month!! Chat to Caitlin for details!!
Purely Delicious Hot Cross Buns
Delicious and indulgent this is one of those breads that you just need to make on those special occasions. What I love about it is that it’s very simple to make and the lush ingredients of honey, citrus, quality butter and organic eggs give a fragrant and light dough that just melts in the mouth. Although I have other recipes for hot cross buns on my web site, I was compelled to share one inspired by my great aunt who was a fabulous baker and I also wanted to put my brand new Smeg Retro kitchen mixer through it’s paces.
Start the recipe the day before you need them. Make a double batch because these won’t last long ! These tasty buns are not very difficult to make, actually the dough is very simple. After combining the ingredients the most important part is to allow the buns to rest and develop in the fridge overnight – at least 12 hours. Serve warm or toasted and enjoy on Easter morning !
380 g wholemeal organic spelt flour
10 g fresh yeast ( 1 teaspoon (5 g) dry yeast – I used fresh that I bought from a local bakery
2 tablespoons honey
2 tablespoons milk
6 free range/ organic eggs
zest from 2 oranges
2 teaspoons vanilla bean paste
6 g sea salt (1 teaspoon)
250 g unsalted butter, softened at room temperature
1 cup golden raisins
50 g wholemeal spelt flour
70 ml milk or cold water
Makes 24 buns
Combine the flour, yeast, honey, milk, eggs, orange zest, vanilla and salt into the bowl of your bench top mixer.
Mix with a dough hook at low speed until incorporated then increase the speed to medium and mix for about 8 minutes or until smooth.
Add the butter slowly, a little at a time until it is all incorporated into the dough. Take your time and don’t add too much at once.
Add the raisins and mix gently until just incoprpoated then turn off your mixer and remove the bowl.
Cover your bowl with plastic wrap and allow to rest at room temperature for about 1 hour.
Place the dough into the fridge overnight to rest and develop for a further 12 hours. This dough is quite sturdy, to if you go over 12 hours, that’s ok, so long as you cook the dough the following day. Resting also loosens the dough so you end up with a light and fluffy hot cross bun.
Divide dough into 24 even size portions – you can also spoon them into lined muffin tins.
Leave to prove in a warm place for about 2 – 3 hours. This depends on the warmth of your kitchen….I usually turn the oven on just to warm the kitchen and help them prove and they should at least double in size.
Preheat oven to 180 C.
Make an egg wash using 1 whole egg and 2 tablespoons of milk.
Brush tops of the buns with egg wash.
Combine Cross the cross ingredients and mix into a smooth paste.
Pour the paste into a home made paper piping bag….I made mine from baking paper.
Pipe the topping over the buns to resemble a cross.
Bake for 35 – 40 minutes or until golden and baked through.
Cool and enjoy.
Notes + Inspirations
- Add 2 finely diced sautéed apple and a pinch of cinnamon which combines wonderfully with the raisins.
- Bake in individual paper baking tins.