- Buns:Put the honey, golden syrup and water in a saucepan and heat to approximately 23°C
- Place all dry ingredients in a stand mixer bowl, using a dough hook. Combine with honey mixture and mix at a slow speed for 3 minutes until all the ingredients are well blended.
- Add the butter and dried fruit. Change the mixer speed to medium and knead for 4 – 6 minutes. The dough should be elastic and slightly sticky – if it is too sticky add more flour, 50g at a time and knead again for 1 minute.
- Let the dough rest for 20 minutes.
- Cut the dough into bun-sized pieces, around 75 – 90g each.
- Oil your hands lightly and then shape each piece into a ball.
- Place buns on a baking tray close to each other. Proof in a warm place (30-33°C) until they double in size.
- Choux Pastry for Crosses: Place butter and water in a saucepan and bring to the boil.
- Reduce heat, add flour and stir to combine.
- Cook for about 2 minutes or until mixture comes away from the sides of the pan.
- Add egg and beat until well combined.
- Cool, then use a 3mm piping cone to pipe crosses on buns.
- Bake at 200°C or 180°C fanforced for approximately 24 minutes.
- Check the internal temperature of the bun with a thermometer. The buns are baked when internal temperature reaches 90°C.
- Glaze:Heat apricot jam with a little water in a saucepan to form a thin glaze.
- Brush over warm hot cross buns and allow to cool.
- Enjoy your hot cross buns, warm with lashings of butter.
Hot Cross Buns
Recipe by BACKhaus Bakery
This hot cross bun recipe contains 35% fruit and uses honey and golden syrup instead of sugar.
Ingredients
- For Buns:
- 1 kilo baker’s flour
- 70g rye flour
- 15g mixed spice
- 40g dry yeast
- 7g salt
- 35g gluten
- 10g bread improver
- 85g butter
- 650ml water
- 75g honey
- 50g golden syrup
- 750g sultanas
- 150g currants
- For Choux Pastry:
- 20g unsalted butter
- 60ml water
- 40g plain flour
- 1 egg
- For Glaze:
- Apricot jam
- Water
