Equipment
- 1 Stand mixer
- 1 dough hook
- 1 small saucepan
- 1 universal tray
- Baking paper
- 2 Small bowls
Ingredients
Buns
- 4 ½ cups / 640 g bread flour or plain
- 3 tsp / 9 g instant yeast
- ½ cup / 110 g caster sugar
- 2 tsp cinnamon
- 2 tsp allspice or mixed spice
- ½ tsp salt
- 1 ½ cups sultanas
- 50 g / 3 ½ tbsp butter unsalted, melted and cooled
- 1 ½ cups / 375 ml milk warm
- 1 egg free range, room temperature
- 1 orange zest
Crosses
- ½ cup / 75 g flour
- 5 tbsp / 75 ml water
Glaze
- 1 tbsp apricot jam
- 2 tsp / 10 ml water
Instructions
Dry mix
- In a stand mixer bowl combine 4 ½ cups bread flour, 3 tsp instant yeast, ½ cup caster sugar, 2 tsp cinnamon, 2 tsp allspice, ½ tsp salt and 1 ½ cups sultanas.
Wet mix
- Melt 50 g butter in a small saucepan over medium heat, on induction level 5. Add 1 ½ cups milk and heat for 1 minute, or until lukewarm.
First prove
- Add warm milk mixture, 1 egg and zest from 1 orange into flour mixture. In a stand mixer with the dough hook attached, mix the dough until it almost comes together, and then knead for 8 minutes. Turn dough out onto a floured surface. Knead for an additional 1 minute, or until dough is smooth. Place into a lightly oiled bowl and place into oven on prove dough and prove for 30 minutes or until dough doubles in size.
Second prove
- Line a universal tray with baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 16 even portions and shape each portion into a ball. Place balls onto prepared universal baking tray, about 1 cm apart. Place back into the oven on prove dough and prove for 30 minutes, or until buns double in size.
Crosses
- In a small bowl mix ½ cup flour and 5 tbsp water until a thick runny paste forms. Spoon into a round 3 mm piping bag or small ziplock bag then snip the corner and pipe crosses onto the buns.
Bake
- Preheat the combi steam oven on conventional at 170 °C with 35% steam or level 1 steam. Place into the combi steam oven on shelf level 1 in a 45 cm oven, or shelf level 2 in a 60 cm combi steam Pro oven. Bake for 20-25 minutes, or until buns are cooked through.
Glaze
- Meanwhile, place 1 tbsp apricot jam and 2 tsp water in a small bowl, and microwave for 30 seconds. Mix to combine. Brush buns with jam mixture while warm. Allow to cool to warm before serving.
Notes
- You can make mini hot cross buns by dividing the dough into 32 and reducing the cooking time.
- Mixed spice can be replaced with a combination of cinnamon, nutmeg and allspice.
Nutrition
Calories: 270kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 229mg | Fiber: 3g | Sugar: 8g | Calcium: 49mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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