Learn how to a classic Easter Recipe - Hot cross buns using this deliciously spiced yeast dough. Orange soaked Cranberries, butter, and vanilla add exceptional flavour and each bun is marked with a traditional cross. Hop right into Easter weekend with a big ol’ pan of hot cross buns!
Prep time: 20 mins
Proofing time: 3 hours
Cook Time: 25 mins
Makes: 12 mini hot cross buns
For the bread:
• 2 and ½ cups maida/ All-purpose flour
• ½ cup + 2tbsp milk
• ¼ cup granulated sugar
• 2 tsp Instant yeast
• ½ tsp cinnamon Powder
• ½ tsp ginger powder
• 1 egg
• 4-5 tbsp salted butter, melted
• ¾ cup dried cranberries, you can use raisins as well
• 1 tsp vanilla extract
• ½ cup freshly squeezed orange juice
For the cross:
• ½ cup maida
• 3- 4 tbsp water
• 2 tbsp maple syrup
1. Into a bowl add in all the dry ingredients – flour, sugar, cinnamon, ginger and yeast. Whisk them together and keep it aside.
2. Soak the dried cranberries into the orange juice and keep aside
3. In another bowl add the wet ingredients – milk, butter and vanilla, whisk them together until combined.
4. Fold in the dry ingredients into the wet using a spatula to form a shaggy mass of dough.
5. Now using the dough hooks on your hand mixer, knead the dough at medium speed gradually increasing to high till it comes together (if you do not own a hand mixer, feel free to transfer the dough on to a clean work surface and knead the dough until you get a soft and elastic dough.
6. Now drain the orange juice and add in the only the cranberries to the dough. Knead for 2 more minutes until it comes together
7. Lightly dust your working surface with flour and transfer the dough on to the surface and hand knead it until it forms a cute little elastic ball that doesn’t stick to your hands.
8. Oil a clean bowl and place the dough inside it.
9. Cover it with a damp cloth or cling and let the dough sit and proof in a warm environment until it doubles in size. This may take 1 and half – 2 hours according to the warmth of the room. (Hack: Proof the dough inside a pre-heated oven with the door shut, make sure to turn the oven off)
10. Once doubled, divide the proofed dough into 12 equal pieces. Don’t worry if it not exact, if you have a weighing scale, each ball has to be 62 grams.
11. Shape the pieces into round balls. (as shown in the video)
12. Place them on a baking tray lined with parchment paper
13. Brush some melted butter on the dough balls and cover again and proof for the second time for an hour.
14. Let the shaped dough balls sit and rise until they are doubled in size.
15. While the dough proofs, mix together flour and water to form a thick flour batter. Transfer it on to a piping bag.
16. Once the dough is doubled (optional: brush the dough with egg wash) , pipe a cross on top of the buns (as shown in the video)
17. Bake 175C for 25 minutes.
18. Brush the freshly baked buns with maple syrup while it’s hot and enjoy!