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Saffron & Raisins Buns Recipe –
Hot cross bun recipe
Delicious spiced hot cross buns are an Easter staple. If you can’t make it to Short Sweet Bakery in Parramatta to try their delicious hot cross buns, do the next best thing and bake your own at home with the bakery’s very special recipe.
Ingredients
Bun ingredients:
2200 grams of bakers flour
30 grams of ground ginger
90 grams of ground cinnamon
30 grams of mixed spice
400 grams of currents
40 grams of salt
60 grams of fresh
350 grams of melted butter
1 litre of water
Topping ingredients:
250 grams of flour
250 grams of milk
50 millilitres of oil Pinch of salt
Method
1. Preheat oven to 200 degrees Celsius. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment.
2. Add melted butter to bowl. Turn the machine on to mix on the lowest speed.
3. Slowly add water whilst the machine is still mixing.
4. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.
5. Once covered place bowl in a warm dry place till mixture has doubled in size.
6. After mixture has doubled in size, cut off pieces and weigh out to 120 grams.
7. Once mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only approximately 1.5cm space between each ball.
8. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.
9. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined.
10. Place topping mixture into a piping bag with a round nozzle of your desired size.
11. Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bun to another connecting them together. Once piped both the horizontal and the vertical lines, place the hot cross buns in the oven.
12. The hot cross buns will be ready to come out of the oven when once tapping the bottom you can hear a hollow sound, remove from oven and allow to cool.
source Author: Short Sweet Bakery, Parramatta
credit Adam, Frank
