Irresistible Spiced Hot Cross Buns
Indulge in these spiced hot cross buns, crafted with a vibrant blend of palm olein, stearine oils, and rich butter. Each bun is infused with aromatic spices and a delightful mix of dried fruits, ensuring a glossy finish and a soft texture perfect for festive occasions or a special morning feast.
ingredients
- 368 g all-purpose flour
- 120 g bread flour
- 235 g dark sugar
- 11 g active dry yeast
- 6 g salt
- 1 g ground cinnamon
- 1 g ground nutmeg
- 1 g allspice
- 365 ml milk, warmed
- 31 g palm olein oil
- 31 g stearine oil
- 20 g butter, melted
- 2 large eggs
- 150 g mixed dried fruit (raisins, currants, sultanas)
- 75 g mixed peel (candied citrus peel)
- 60 ml water (for glaze)
- 60 g apricot jam (for glaze)
- 28 g icing sugar (for cross)
- 30-120 ml milk (for cross)
- 11 g active dry yeast
steps
- 1.
In a large mixing bowl, combine warm milk, dark sugar, and yeast; let sit for about 5 minutes until frothy.
- 2.
Add melted butter, palm olein oil, stearine oil, eggs, salt, spices, and half the mixed flours into the yeast mixture; mix well.
- 3.
Gradually stir in the remaining flour until a soft dough forms.
- 4.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 5.
Place the dough in a greased bowl, cover, and let rise in a warm location for 1-2 hours or until doubled in size.
- 6.
Punch down the dough and fold in the dried fruit and mixed peel.
- 7.
Divide the dough into 12 equal pieces, shape into buns, and place on a parchment-lined baking sheet.
- 8.
Let rise for another 30-45 minutes.
- 9.
Preheat the oven to 190°C (375°F).
- 10.
For the cross, mix icing sugar with milk to form a paste and pipe crosses onto the risen buns.
- 11.
Bake for 20-25 minutes until golden brown.
- 12.
For the glaze, heat apricot jam and water in a small saucepan, then brush over warm buns.
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