These buns were so popular that they were even banned by Queen Elizabeth I, who thought they were too special to be eaten on any day other than Good Friday or Christmas. Legend has it that an Anglican monk in the 12th century created the buns and marked them with a cross to symbolize the crucifixion of Jesus. Hot Cross Buns have been around for centuries and are believed to have originated in England. Lila currently resides in the United States and grew up in Mexico. She believes in the importance of sustainability and strives to make eco-friendly choices in all areas of her life. Lila is passionate about cooking and baking, and loves experimenting with new recipes using fresh, local ingredients. She is also an avid gardener and enjoys growing her own fruits and vegetables. Reheat at 160⁰C Fan-forced or 180⁰C Conventional for about 8 minutes or slightly more.Lila is an environmentalist and outdoor enthusiast who enjoys spending time hiking and camping in nature. To reheat the batches, place the defrosted hot cross buns onto a baking tray and cover them with foil. Place the hot cross buns into a freezer bag and freeze. Remove hot cross buns from the oven and leave to cool on a cooling rack.īrush glaze mixture on the buns while warm. Bring the sugar mixture into a boil, reduce to simmer for about 1-2 minutes, until sugar is fully dissolved. To prepare the glaze, place measured amounts of sugar and water into a saucepan. Bake for about 20 minutes (fan-forced) and 23 minutes (Conventional) or until surface is golden brown. Place prepared tray of buns onto the oven. Using a piping bag or a spoon, pipe crosses across each bun. Mix measured amounts of flour and water until a paste is formed.The paste should be smooth and of piping consistency. Preheat the oven to 180⁰C (Fan forced) or 200⁰C (Conventional). However, if the bread dough is under-proved, the dough would bounce back without any indentation left. *Tip: To know if the dough has been sufficiently proofed, when making an indent on the dough, the indentation bounces back halfway. Leave dough to proof for about 30 – 40 minutes, until the dough has risen by about 75% of its size. Place the balls on the tray and line them with sufficient amount of space between them.Ĭover the tray with a clean damp tea towel and return tray to warm place. Take each piece, press down with palm and gather the dough into a ball like a moneybag- one side of the bun will form into a smooth round dome. Small (i.e retail size) hot cross buns: ~85g each On a floured surface, knead lightly and shape into a log. Remove tea towel and punch down dough to deflate.Īdd the chocolate chips additions, if desired, onto the bread dough. Line a 31.5 X 23.5cm tray with baking paper with slight overhang. The duration of the first proof would take anywhere from 30 to 90 minutes, dependent on where the dough is placed. Leave the dough in the mixing bowl, cover with a clean damp tea towel or cling wrap and place it in a warm environment to rise until doubled in size. Add extra flour if required- the dough when ready would be smooth and elastic.Īlternatively, place dough onto a well-floured surface and knead by hand for 10 minutes until the surface of the bread dough is smooth and elastic. Use a standing mixer fitted with a dough hook to mix until a smooth elastic dough form, approx. Mix with a fork until a dough has started to form. 1/3 Cup of sugar, sultanas/currants, ground cinnamon, mixed spices and salt into a large mixing bowl.Īdd the butter and yeast mixture into the mixing bowl. Mix melted butter and eggs until well-combined in a small bowl.Īdd bread flour, remaining approx. Mix the mixture and leave it to stand for 10 minutes until it becomes foamy. Place the yeast and 2 Tbsp of sugar into the yeast mixture. Heat milk in the microwave for about 30-50 seconds or more, until lukewarm. Place measured amount of milk into a micro-wave proof jug.
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