Hot Cross Buns
These classic spiced buns make a sweet treat at Easter or any time of year.
- 80 ml (⅓ cup) milk
- 2¼ teaspoon fast acting yeast
- 2 Tablespoons caster sugar
- 220 g (1¾ cup) plain flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup unsalted butter
- 1 large egg
- 40 g (⅓ cup) dried currants
- Zest of ½ orange
- 1 Tablespoon flour
- 1 Tablespoon orange marmalade
- Warm the milk to approximately 110 degrees F (45 degrees C), then add yeast and one teaspoon of the sugar.
- Stir and leave to activate, about 5 minutes.
- Add the flour, cinnamon, allspice, ginger, cloves, diced butter, and the rest of the sugar to the Vitamix container.
- Pulse a few times until you have a course, floury mixture.
- The milk should have frothed up and be fizzing.
- Select Variable 1.
- Start the machine, remove the lid plug, and slowly pour in the milk mixture.
- Blend for 5 to 10 seconds.
- Stop the machine and scrape down the sides.
- Add the egg, currants, and orange zest.
- Start the machine and blend on Variable 1 until the mixture starts to come together as dough, about 15 to 20 seconds*.
- Remove dough (it should be sticky) onto a lightly floured surface.
- Knead dough for about 5 minutes, until dough springs back when you push your thumb into it.
- Place into a lightly oiled bowl, cover with a damp cloth, and leave in a warm place to proof for 1 hour.
- After one hour, gently deflate the dough, knead for 1 minute, then place it back into the lightly oiled bowl and proof for one more hour.
- After another hour, place dough onto a lightly floured surface. Pinch the dough into 6 equal pieces (approx 75 g each) and roll into neat buns.
- Place buns onto a greased baking tray or pan, leaving a little bit of space between each for the buns to expand.
- Cover loosely with cling film and proof for 15 more minutes.
- Meanwhile, add a tablespoon of flour to a small bowl and slowly drizzle in water until you form a smooth paste.
- Transfer to a small piping bag and carefully pipe a cross onto each bun. Bake at 350 degrees F (180 degrees C) for 15 to 17 minutes. Gently heat marmalade with a teaspoon of water and glaze the buns.
*Mix the dough until it just comes together. Do not overwork the dough or your buns will bake tough.These buns are best served warm the day they are made.
|Serving Size||1 servings|
|Amount Per Servings|