Hot cross buns

Step 1/6

• 62½ ml milk
• 20 g sugar
• 10½ g fresh yeast

• small saucepan

In a small saucepan, slowly warm up some of the milk, part of sugar, and yeast over low heat until it’s warm to the touch.

Step 2/6

• 125 g flour
• 25 g butter
• 25 g raisins
• ¾ egg yolks
• ¼ tsp cinnamon

• stand mixer or hand mixer with beaters

In a stand mixer, beat together some of the flour, butter, raisins, egg yolks, cinnamon, and milk mixture for approx. 3 – 5 min. Cover and allow to rest in a warm place for approx. 30 – 35 min.

Step 3/6

• flour for surface work

• baking sheet
• parchment paper

Turn out dough onto a floured work surface and form into individual rounds, approx. the size of dinner rolls. Transfer to a lined baking sheet and let rest for approx. another 30 min.

Step 4/6

• ¼ egg yolk
• ¼ tbsp milk
• 7½ g flour
• 1¼ g sugar
• 7½ ml water

• pastry brush
• oven
• piping bag

Preheat oven to 200°C/390°F. Mix together rest of egg yolk and milk and brush on top of buns. Mix together rest of flour, rest of sugar, and water and transfer to a piping bag.

Step 5/6

Pipe icing over buns to form a cross-shape. Transfer to preheated oven and bake at 200°C/390°F for approx. 20 – 25 min. until golden brown. Enjoy with some butter and jam!

Step 6/6

Pipe icing over buns to form a cross-shape. Transfer to preheated oven and bake at 200°C/390°F for approx. 20 – 25 min. until golden brown. Enjoy with some butter and jam!

Enjoy your meal!