Hot cross buns

By Steve Hodge
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Ingredients

Starter

  • 1.5 cups bread flour
  • 2 tablespoons instant dry yeast
  • 2 cups milk

Dough

  • 2 1/3 cup bread flour 
  • 2 eggs
  • 1 tablespoon lemon zest 
  • 1/2 cup butter
  • 2.5 tablespoons honey 
  • 1 teaspoon molasses 
  • 3/4 cup sugar 
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 cup currants 
  • 3.5 tablespoon candied lemon peel
  • 3.5 tablespoon candied orange peel 
  • Egg wash 

Topping

  • 1 cup melted butter
  • 1 cup suagr
  • 1 cup eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons pureed lemon zest
  • 2 cups cake flour

Directions

Buns 

1. To prepare the starter - combine the flour yeast and milk, Mix on low speed with a dough hook attachment for 2 mins and on medium speed for 1 min and ferment for 30 min

2. To prepare the dough- combine the flour, eggs, lemon zest, butter, honey molasses, sugar, cinnamon, nutmeg, salt and the starter and mix for 4 minutes on low speed wth the dough hook and then 4 minutes on high speed. Mix in currents and candied peel for 1 minute on low speed until smooth

3. Ferment the dough until almost double in size, about 45 mins

4. Divide the dough into balls and place on a sheet tray lined with parchment leaving about 8cms between each bun. Lightly brush the dough with egg wash 

5. Ferment the dough for another 45 mins 

6. Brush the dough with egg wash again and them dry for 5 minutes 

7. Bake at 325F for about 18 minutes, until golden brown

Topping

1. Make the topping the day of baking the buns

2. In a mixer, mix the butter, sugar, eggs, milk, vanilla and lemon zest

3. Add the flour and mix thoroughly, scraping down the bowl and use immediately

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