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Hot cross buns
Hot cross buns

Before you jump to Hot cross buns recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Opting to eat healthily provides incredible benefits and is becoming a more popular way of life. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make some small changes that can start to make a positive impact to our day-to-day eating habits.

You can make similar changes with the oils that you use to cook your food. Olive oil, for instance, has monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. Olive oil can likewise be good for your skin since it is a superb source of vitamin E. It may be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are an excellent choice and will reduce any possible exposure to deadly pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to get the fruit when it is the freshest and ripest.

As you can see, it’s not difficult to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to hot cross buns recipe. You can cook hot cross buns using 24 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Hot cross buns:
  1. Use For the ferment:
  2. Get 20 g (1 1/2 tbsp.) sugar
  3. Get 10 g fresh or 1 ½ tsp fast action yeast
  4. You need 280 g (1 1/4 cup) warm milk
  5. Take 140 g (1 cup) wholemeal flour
  6. Take For the dough:
  7. Take 310 g (2 1/2 cup) strong white flour
  8. Provide 7 g (2 tsp) mixed spice
  9. You need 3 g (1 tsp) cinnamon
  10. Use 50 g (3 1/2 tbsp.) butter, softened
  11. Get 35 g (2 tbsp.) sugar
  12. Use 1 medium egg (50g)
  13. Take 5 g (3/4 tsp) salt
  14. Take 180 g (6 oz.) sultanas
  15. Provide 80 g (3 oz.) raisins
  16. You need 40 g (3 tbsp.) white rum (or fruit juice, or water)
  17. Provide For the crossing mix:
  18. Use 50 g (4 tbsp.) plain flour
  19. Get 1 g (1/2 tsp) baking powder
  20. You need 5 g (1 tsp) vegetable oil
  21. Prepare 50 g (1/4 cup) water
  22. You need For the glaze:
  23. Provide 50 g (1/4 cup) honey
  24. Provide 25 g (3 tbsp.) double cream
Steps to make Hot cross buns:
  1. Prepare the raisins well in advance, best to leave them to soak for a few hours or even overnight. Put the raisins and sultanas in a ziplock bag, warm the rum or juice (on the hob or in a microwave) until almost boiling and pour over the fruit. Squash it around in the bag so that the fruit is well covered in the liquid, zip up the bag and leave for the moisture to be absorbed.
  2. Prepare the ferment by dissolving the yeast in the warm milk and mixing it well with the flour and sugar. Leave to rise and bubble up for about an hour.
  3. Add the dough ingredients to the ferment and knead or mix in a standing mixer with the dough hook attachment until the dough is smooth, elastic and bounces of the sides of the bowl or stops sticking to your hands. Let it rest for 10 minutes.
  4. Drain the fruit – there will be next to none liquid left - and then knead it in very gently, taking care not to break up the raisins. If using the standing mixer, mix the fruit in on the lowest speed and finish off by kneading it in with your hands. The huge amount of fruit makes for delicious buns but it’s difficult to distribute it evenly – so invariably you’ll end up with some buns more fruited than others.
  5. Leave the dough to prove in a warm place until doubled in size – at least an hour.
  6. Turn it out onto lightly floured surface, trying not to de-gas it too much.
  7. Divide the dough into 16 even pieces (they will weigh about 75g each if you want to be that precise), mold the pieces into tight balls and place on baking trays lined with parchment, spaced about 5cm apart.
  8. Place the trays in large plastic bags, inflate each by blowing into it and quickly tying the ends and leave to rise for about an hour, until the buns are almost touching each other.
  9. Preheat the oven to 180C/350F/gas 4.
  10. Make the crossing mix – beat all the ingredients together in a bowl with a spoon. Transfer it into a piping bag (if you haven’t got one, spoon the mix into a plastic bag and cut off a corner) and pipe crosses on the buns, using your finger to stop the flow of the mix after each line.
  11. Immediately put the trays in the oven and bake for 15-18 minutes until well browned – except for the crosses.
  12. Transfer to a wire rack on the parchment – it will make glazing them easier if they are still slightly stuck to the parchment and not dancing around while you brush the glaze on.
  13. Heat up the honey until almost starting to boil and stir in the double cream. Brush the glaze on the buns – still warm or slightly cooled down, it doesn’t matter – and leave to cool completely or be snatched to tuck into while still warm.

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