Hot Cross Buns

Ingredients

FOR THE TANGZHONG

• 185ml milk
• 35g all-purpose flour

FOR THE DOUGH

• 125g dried fruit filling (or just raisins)
• 415g all-purpose flour
• 50g whole-wheat flour
• 75ml milk
• 7g dry-active yeast
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 50g granulated sugar
• 50g butter, softened
• 2 eggs

FOR THE CROSS

• 30g all-purpose flour
• 1 teaspoon of vegetable oil

FOR THE EGG WASH

• 1/2 teaspoon of cream
• 1 egg

Method

1. Start by making the tangzhong. In a large saucepan over medium-high heat, whisk the flour and milk together. Keep whisking until the mixture has thickened. Once thick, remove from the heat and transfer to a bowl. Cover the surface with plastic wrap/cling film and place in the fridge to let cool.
2. In the bowl of an electric stand mixer, combine the flour, yeast, cinnamon, sugar and salt. Once combined, add the tangzhong, milk, eggs, and butter. Use the bread hook attachment to knead until a thick, elastic dough forms – about 7-10 minutes. At the very end, add the dried fruit or raisins. Mix to combine.
3. Form the dough into a round ball and place in a large mixing bowl. Cover with plastic wrap/cling film and leave to rest for 1 hour.
4. After an hour, transfer the dough to a lightly floured countertop. Weigh out 9 equal sized balls (they should be around 100g each). Use your hands to shape them into ball shapes and place them on a baking tray lined with parchment paper. Cover the tray with plastic wrap/cling film and let them proof again for 1 hour.
5. In the meantime, make the icing for the cross. Mix the flour and vegetable oil until it forms a thick paste – place into a piping bag. Then, make the egg wash. Whisk together the cream and egg.
6. Once the buns have done proofing, lightly brush each bun with the egg wash. Pipe a cross of icing across each.
7. Preheat the oven to 350°F. Cook the buns for 30 minutes until golden.
8. Glaze each bun with a simple syrup as soon as they come out of the oven.