Hot Cross Buns
Oven Time : 15-20
www.odlums.ie
/recipes/hot-cross-buns-recipe/
What you need:
Ingredients
- 500g Odlums Strong White Flour, plus extra for dusting
- 70g Shamrock Caster Sugar
- 325ml milk
- 10g salt
- 10g fast-action dried yeast
- 100g sultanas
To finish
- Equal amounts of flour and water mixed into a paste
- Rowse Honey
How to:
- Put the flour and sugar into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl so the salt doesn’t kill the yeast.
- Add milk to the dry ingredients. Use a wooden spoon or fork to bring the mixture together, incorporating the flour from the edges of the bowl as you go.
- Tip the dough out onto a lightly floured work surface. Knead by hand for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
- Place the dough back into the mixing bowl and cover with cling film for one hour to prove.
- Once proved knock back the dough punching all the air out.
- Now incorporate the sultanas by kneading them into the dough. Roll the dough into a sausage shape and cut into 6 even shapes.
- Line a baking tray with parchment paper.
- Roll the dough into 6 balls and lay them onto the lined baking close together.
- Cover once again with cling film and leave to prove for a further 20-30mins.
- When the buns have risen pipe a cross on each bun with the water and flour mixture.
- Preheat the oven to 220C. Bake for 15-20 mins until nicely browned. As soon as they come out of the oven brush with the honey and let cool before tucking in.
What you need:
Ingredients
- 500g Odlums Strong White Flour, plus extra for dusting
- 70g Shamrock Caster Sugar
- 325ml milk
- 10g salt
- 10g fast-action dried yeast
- 100g sultanas
To finish
- Equal amounts of flour and water mixed into a paste
- Rowse Honey
How to:
- Put the flour and sugar into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl so the salt doesn’t kill the yeast.
- Add milk to the dry ingredients. Use a wooden spoon or fork to bring the mixture together, incorporating the flour from the edges of the bowl as you go.
- Tip the dough out onto a lightly floured work surface. Knead by hand for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
- Place the dough back into the mixing bowl and cover with cling film for one hour to prove.
- Once proved knock back the dough punching all the air out.
- Now incorporate the sultanas by kneading them into the dough. Roll the dough into a sausage shape and cut into 6 even shapes.
- Line a baking tray with parchment paper.
- Roll the dough into 6 balls and lay them onto the lined baking close together.
- Cover once again with cling film and leave to prove for a further 20-30mins.
- When the buns have risen pipe a cross on each bun with the water and flour mixture.
- Preheat the oven to 220C. Bake for 15-20 mins until nicely browned. As soon as they come out of the oven brush with the honey and let cool before tucking in.
