Hot cross buns

Name: Hot cross buns - Olga H.
Ingredients: 650; 700 g flour; 150 ml milk; 150 ml water; 50 g butter; one egg; 100 g raisins; one teaspoon cinnamon; grated orange peel; 1/2 teaspoon salt; 2; 3 tablespoons sugar; 2 tablespoons olive oil; 3 tablespoons apricot jam; 25 g fresh yeast/one packet of dry yeast.

Pasta/Pizza - Hot cross buns by Olga H. - Recipia

I started making these hot cross buns on a Saturday morning when I felt like baking something sweet, but not too heavy. I've made this recipe a few times, especially when I had raisins and apricot jam on hand. It seems easy to follow and doesn't require complicated techniques, just a little attention to the yeast doughs and waiting time between steps. Quick Info Total time: about 3.5-4 hours (including rising) Preparation time: 40-50 minutes actual Baking time: 20-30 minutes (depending on the oven) Servings: 16-18 small buns, depending on how big you make the balls Difficulty: medium Recipe type: sweet buns for breakfast or snack Ingredients 650-700 grams of white flour 150 ml milk 150 ml water 25 grams of fresh yeast (or one packet of dry yeast) 50 grams of butter at room temperature one egg 2-3 tablespoons of sugar 1/2 teaspoon of salt 100 grams of raisins a teaspoon of ground cinnamon zest of one orange 2 tablespoons of olive oil (for kneading the raisins) 3 tablespoons of apricot jam (for brushing at the end) For the cross: 100 grams of white flour 7-8 tablespoons of milk Preparation method 1. Sift the flour into a large bowl. You can start with 650 grams and add more if needed while kneading. 2. If using fresh yeast: mix the milk with the water at room temperature (or slightly warm), add the yeast, and stir until dissolved. If using dry yeast, skip this step and add it directly to the flour. 3. Add to the bowl with flour: the egg, soft butter, sugar, and salt. Gradually pour in the milk, water, and yeast mixture (or just the milk and water if you added dry yeast). Start mixing with a spoon or by hand until the dough comes together. 4. Knead the dough for about 10 minutes until it becomes elastic and no longer sticks to your hands. The consistency should be similar to playdough. If it seems too sticky, add a little more flour. If it's too stiff, add a few tablespoons of milk or water. 5. Form a ball from the dough, cover it with a towel, and let it rise in a warm place for about an hour, or until it doubles in size. 6. When the dough has risen, turn it out onto a floured surface. Flatten it with your palms (there's no need for a rolling pin). Sprinkle the raisins, cinnamon, and orange zest evenly over the surface. 7. Start folding and kneading the dough to distribute the raisins and flavors as evenly as possible. You can oil your hands with a little olive oil (from the 2 tablespoons mentioned) to prevent sticking. From experience, the dough becomes easier to handle with oil. 8. Put the dough back in the bowl, cover, and let it rise again for another hour in a warm place. 9. Take the risen dough, break off pieces about the size of an egg. Shape them into balls between your palms and place them on a baking tray lined with parchment paper, leaving a little space between them. 10. Cover the tray and let the buns rise (also in a warm place) until they double in size, which takes about 30-45 minutes, depending on how warm it is in the kitchen. 11. While the buns are rising, prepare the paste for the cross: mix 100 grams of flour with 7-8 tablespoons of milk until you obtain a thick mixture, like a thicker cream. If it's too soft, add a little more flour; if it's too thick, add milk. 12. Put the paste in a small bag and cut off a tiny corner, or use a simple piping bag. Draw a cross on each bun. 13. Preheat the oven to medium temperature. Place the tray on the top rack and bake the buns until they turn golden brown, about 20-30 minutes, but it depends on the oven. 14. In the meantime, dilute the apricot jam with a little warm water. Pass the mixture through a larger sieve to keep it smooth. 15. Remove the tray, and while the buns are hot, brush them with the diluted jam. Let them cool on a rack if you have one, so they don't sweat at the bottom. Why I make this recipe often I like that it's a fairly simple recipe for how good the buns turn out. There’s no need for hard-to-find ingredients, and the dough is not fussy. The raisins and cinnamon give it a classic flavor, while the cross and jam glaze make them visually interesting. They can be kept for a few days, so they're good for breakfast or on the go. Tips and variations Tips If the dough is too soft, don’t add all the flour at once. It's better to start with 650 grams and add more as needed. The longer you let the dough rise, the nicer they will grow. It's important not to skip the rising times. Use olive oil only when incorporating the raisins, so they don’t stick to your hands. Don’t use more than mentioned. Don’t overcrowd the tray; the balls rise quite a bit while baking. Substitutions Instead of apricot jam, you can use any sour jam you have on hand, but apricot works well in taste and color. If you don’t have an orange, leave it out or replace it with a little grated lemon, but the flavor won’t be as pronounced. You can also use dried cranberries instead of raisins. Variations If you don’t want a cross, you can skip the step with the flour and milk paste, but they won’t be classic hot cross buns anymore. For a richer taste, add a little grated nutmeg along with the cinnamon. You can also use whole wheat flour for half of the amount, but the texture will be slightly different. Serving ideas They are good plain, but also go well with a little butter or honey for breakfast. They can easily be warmed in the oven the next day if you want to eat them warm. Frequently asked questions 1. What type of yeast do I use? Both fresh yeast (25 grams) and dry yeast (one packet) work. For dry yeast, it goes directly into the flour. 2. Can they be made without raisins? Yes, but they will be simpler in taste. You can also add other dried fruits if you prefer. 3. The dough is too sticky. What should I do? Gradually add flour, one tablespoon at a time, until you can work with it. It’s good not to overdo it so it doesn’t become too dense. 4. Can I use another type of jam for the glaze? Yes, but apricot is recommended for its neutral taste and appearance, but peach or apricot with mango jam also works. 5. Can they be frozen? The buns can be frozen after they cool down, without the glaze. They can be taken out and warmed directly in the oven when you want to serve them. Nutritional values Approximately, for one bun (out of 16): 170-190 kcal, 4 g protein, 32 g carbohydrates, 3 g fat. This varies depending on how much flour you use and how much jam you put at the end. They are in the range of sweet buns, not very high in calories if you don’t overdo it on portions. Storage and reheating They keep well for 2-3 days in a container with a lid or a well-sealed bag. If you want them warm, you can put them in the heated oven for 2-3 minutes. They don’t stay very soft for long, so it’s better to consume them in the first few days. If you want, they can be frozen without glaze and heated directly when you crave them.

Hot cross buns

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