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Recipe: Hot cross buns

Have them for breakfast or at tea time. Freshly baked hot cross buns are a delight
Hot cross buns

The Telegraph   |     |   Published 28.04.20, 12:04 PM

Chef Sonu Koithara, Executive Chef at Taj Jumeirah Lakes Towers shares the recipe for hot cross buns


Hot Cross Buns


Ingredients (for 25 pieces)

Starter

  •  200 gm Flour
  •  250 ml Warm Milk
  •  35 gm Fresh Yeast (this can also be replaced by dry yeast)

For the Dough

  •  500 gm Flour
  •  10 gm Salt
  •  5 gm Bread Improver
  •  3 Eggs
  •  150 gm Butter
  •  250 gm Black Raisins (soaked overnight in water)
  •  5 gm Nutmeg
  •  5 gm Cinnamon
  •  5 gm Stollen Spice (or a mixture of cinnamon, nutmeg and cloves in the same quantity)
  •  125 gm Icing Sugar 
  •  25 gm Oil
  • 50 ml Water
  •  5 gm Sugar


Method

  1. Mix all the ingredients for the starter and set aside to ferment for 3 hours
  2. After 3 hours, mix together the starter, flour, bread improver, egg, butter, nutmeg, cinnamon, stollen spice and sugar in a dough mixer on slow for 7 minutes
  3. Add the salt and continue mixing for 4 more minutes
  4. Turn up the speed and mix for another 6 minutes
  5. Add the raisins and mix making sure they are evenly distributed
  6. Set dough aside and let it rest for 1 hour
  7. Preheat the oven at 170 degrees
  8. Divide the dough into 25 even pieces (around 40g per piece)
  9. Roll each piece into a smooth ball and arrange on a baking tray lined with baking paper leaving space between each ball
  10. Bake for 12 – 15 minutes until the buns are a golden brown colour
  11. For the icing, whisk together all the ingredients in a bowl until it is a smooth consistency
  12. Lightly brush the buns with olive oil and pipe along each row of the buns and repeat in the other direction, creating the cross marks
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