HOT CROSS BUNS
The season of the famous hot cross bun is upon us, and we can’t get enough of them! These little SPRING buns are found in all sorts of bakeries and cafes around the UK at this time of year. Many modern bakeries put a little twist on the classic flavour, for example, chocolate & cherry or lemon & blueberry. But for this blog post, we’re keeping it traditional!
Sometimes the hot cross bun craze can be taken a little too far… and that line was crossed when my mum once bought me and my brother and sister a ‘hot cross bun’ Easter egg (yes, such a thing EXISTS). All I have to say is that they should just stick to making buns and not use such flavours in a children’s chocolate egg. Needing to down a glass of water after taking a bite from a ‘spicy’ Easter egg was not what we had in mind when we woke up that Easter Sunday MORNING. Anyway! Here’s a quick demo of how we go about making hot cross buns here at Crwst.
First step – make the dough. We use Organic bread flour, water, organic fresh yeast, mixed spice, raisins & oil. (full recipe below)
As we don’t have any industrial machinery, we use a french method called ‘autolyse’. This is where we leave the dough to prove in the tub after we’ve mixed it together, and flip it every so often. With the hot cross buns, we leave it to prove for around 3 hours in total, flipping the dough every half hour/1 hour.
When the dough stops sticking to your hands and it feels like it’s come together, it’s ready to go. The next step is to divide the dough into each individual bun. We usually weigh them at around 100g per bun.
Now, The next step is the time consuming part – shaping each bun individually! Cup your hand and roll the dough in a circle motion until it comes together into the shape of a small ball. Sometimes it takes a bit of practice, I still can’t do it myself… and you don’t need to use both hands at the same time like Osian does – show off!
After laying all buns out on to a tray, cover them in cling film and leave them to prove until they double in size. In the mean time, make a paste using equal amounts of water and flour. This is what you’ll use to do the cross pattern on top of the buns.
many people put a fruit glaze or an egg wash on top before sticking in the oven. We’ve gone for an egg wash with this batch. Make sure the oven is pre-heated to around 200 degrees and bake them for around 12-15 minutes. voila! The buns are done.
Rip them apart and devour them however you like! We like ours toasted with some good butter and a cuppa. We hope you Enjoy these seasonal buns as much as we do!
INGREDIENTS (makes around 10)
500g strong bread flour
80g butter (or oil)
10g fresh yeast (or 7g dried yeast)
1 tsp mixed spice