CG's Hot Cross Buns

 

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There's a firm tradition when making Hot Cross Buns, steeped in history and religion. 

These Hot Cross Buns are loyal to all these time-honoured principles and are adapted from a formula by Chris Gallagher, an Irish baker from Coolock in Dublin, now residing in Næstved, Denmark.

INGREDIENTS

500 gms bread flour

300 gms tepid milk

60 gms unsalted butter (melted)

70 gms caster sugar

6 gms crushed sea salt 

50 gms beaten egg (equivalent to one large egg)

10 gms of instant active yeast

150 gms mixed raisins and sultanas (or simply one or the other)

2 gms ground cinnamon

2 gms of mixed spice

2 gms ground ginger

chopped zest of one lemon

chopped zest of one orange

80 gms candied peel

for the glaze

35 gms of apricot jam (melted in the microwave for a few seconds)

for the crosses

80 gms of plain or All-purpose flour with enough water added to create a thick paste. 

METHOD

Into a large bowl, add the flour, sugar, spices and salt and mix well. 

Add the yeast, egg, melted butter, chopped zest and milk and bring together. 

Knead for a little while and then add the fruit and peel and continue to knead until you have a soft, silky and pliable dough. 

Place the dough in a lightly oiled bowl, cover and place in a warm spot until the dough has doubled in volume. 

Tip the dough out onto a lightly floured surface, weigh the dough and then divide into 12 portions. 

Place on a prepared baking sheet, cover, place back in the warm spot and allow to double in size. Enriched dough takes time to proof...don't rush this stage. It may take 1, 2 or even 3 hours. It depends on the warmth of your environment. Watch the dough, not the clock! 

Hot Cross Buns are even better when batch-baked (allowed to touch each other during proofing). For this a roasting tin or similar is ideal. Make sure to grease the pan well. 

Once they have proofed, mix the paste for the crosses and pipe crosses on the buns. 

Preheat the oven to 190⁰C (375⁰F) and bake for about 20 minutes. 

Place on a cooling rack and coat with the apricot jam glaze. 

Allow to cool before eating. 

Happy Baking.