Hot Cross Buns

 

Ingredients: (makes 10)

(A) For the bread

• 325 g. plain flour (sifted)
• 150 ml. milk
• 40 g. granulated sugar
• 2 tsp. instant yeast
• 1/2 tsp. salt
• 1 egg
• 42.5 g. unsalted butter (softened)
• 100 g. raisins

(B) For the cross 

• 65 g. plain flour
• 90 g. water

(C) For glaze (boil using low heat until slightly syrupy, set aside) 

• 2 tbsp. water
• 1 tbsp. granulated sugar

Methods:

1. In a bowl, add the raisins and hot water; let it soak for about 20 minutes.  Drain and place the soaked raisins on a kitchen paper; pat to dry and set it aside.
2. Add all the dry ingredients into a bowl, whisk them together and set aside.
3. Using a stand mixer, add the wet ingredients, use the dough hook to lightly stir to mix.  Add the dry ingredients into the wet ingredients and using a dough hook to knead the dough at low speed and then increase to medium speed until the dough comes together.
4. Lightly oil a clean bowl and place the dough inside it.  Cover with a plastic film and let the dough sit and proof in a warm place until it gets doubled in size.  It may take 1 1/2 hours depending on the warmth of the place.
5. After proofing, add the raisins into the dough and mix them together by folding and lightly press; repeat the folding and pressing until the raisins are evenly distributed in the dough.
6. Divide the dough into 10 equal pieces (the actual recipe calls for 12 pieces, but I made mine 10; will make 12 pieces in future).  Shape the dough pieces into round balls.  Place them on a lined baking tray or onto a non-stick baking tray.  Cover them with a plastic film and let the balls sit and rise until they are doubled in size, it may take around 45 minutes.
7. For the cross; mix flour and water in a bowl to form a thick flour batter; transfer into a piping bag; snip the end of the bag just before piping.
8. After proofing, pipe cross on top of the buns.
9. Bake in a preheated oven of 190 degree Celsius for 10 minutes and then reduce to 170 degree Celsius for the next 12-15 minutes.
10. Remove the rolls from the oven and brush the top with sugar syrup.
11. Serve!

Notes:

This recipe also includes the ingredients below, which I omit for this time of baking.

• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground all spices
• Zest of half an orange

I adapted this recipe from 'Merry Boosters' with slight adjustments to suit my baking preferences.