Hot Cross Buns

Name: Hot Cross Buns
Prep time: 2 h
Cook time: 25 min
Yield: 10-12 serves
Ingredients: 500 g plain flour; 300 ml water; 7 g yeast; 100 g mixed fruit; 50 g currants; 50 g dates; 40 g mixed peel; 100 g brown sugar; 1 tsp Chinese 5 spice; 1 tsp cinnamon; ½ tsp ground cardamom; ½ tsp nutmeg; ¼ tsp ground star anise; 3 tbsp canola oil; 2 tsp salt; For the cross; 75 g plain flour; 50 g water, approximately

By Warren Carle

A batch of freshly baked hot cross buns. One hot cross bun is sliced in half and has whipped butter spread on top.

What’s Easter without hot cross buns? There’s truly nothing better than the smell of freshly baked buns filling the home, and the immense joy of eating them with a generous spread of butter.

Our hot cross bun recipe is a breeze to prepare and make. Plus, it can be a fun time for the whole family – the little ones can draw crosses on the buns, while the adults handle the cooking.

If you’ve got a NEFF oven, then the Dough Prove setting makes this step a lot easier. And when you bake your hot cross buns with the Circo Therm® setting, you’ll have perfectly golden and tasty buns with a light and fluffy inside.

Need to cater for vegans? They don’t have to miss out on the fun with our vegan hot cross buns recipe. It’s just as simple and tasty as our original recipe.

Function: Circo Therm®

Hot Cross Buns

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Prep: 2 hours

Cooking: 25 minutes

difficulty: Medium

Serves: 10-12

Ingredients

500 g plain flour
300 ml water
7 g yeast
100 g mixed fruit
50 g currants
50 g dates
40 g mixed peel
100 g brown sugar
1 tsp Chinese 5 spice
1 tsp cinnamon
½ tsp ground cardamom
½ tsp nutmeg
¼ tsp ground star anise
3 tbsp canola oil
2 tsp salt

For the cross

75 g plain flour
50 g water, approximately

Method

Place all the dry ingredients with the water and oil into a mixer and knead with a dough hook on medium speed for 5-10 minutes. Add all of the fruit and mix for another minute on medium.

Remove the dough from the mixer. On a lightly floured surface, knead the dough for a further 2 minutes until all the fruit is evenly spread through the dough. Spray the inside of a medium plastic or stainless steel bowl with oil and then add the dough.

Place the bowl in the oven, select Dough Prove and adjust the time to 45 minutes. Prove dough for time or until it has doubled in size.

While dough is proving make the paste for the crosses. Mix the plain flour and enough water to make a paste, then place into a piping bag.

Line universal tray with baking paper. Once the dough has proved, knock the air out of the dough. Cut dough into 10-12 portions, shape into buns and place on the prepared tray. Pipe on the crosses.

Select the Dough Prove function and prove for another 30 minutes. When the time has finished leave the buns in the oven. Change the function to CircoTherm® at 200⁰C and cook the buns for 20-25 minutes, or until golden brown. Once cooked remove the buns from the oven and allow to cool for 30 minutes.

Notes

Dough should be a little sticky when kneading to ensure a soft and fluffy hot cross bun.

Authors Bio

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

Hot Cross Buns

Hot Cross Buns

Ingredients

Method

Notes

Authors Bio

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