11 Apr Recipe: Pembroke Patisserie Hot Cross Buns
If you’re anything like me, when I’m searching for a recipe online I can’t stand scrolling through pages and pages of blog waffle before I get to the actual recipe. So, I promise not to do that. Here is our recipe for Hot Cross Buns – minus the waffle. Enjoy!
We’d love to share more recipes with you. Tell us what you’d like to make next!
(Of course if you decide you can’t actually be bothered to make hot cross buns this Easter, don’t worry. We’ll have them already made for you and available exclusively at the Wanaka Farmers Market this Thursday and Easter Sunday on Pembroke Park). Happy Easter!
Hot Cross Buns
Preparation time: 2.5 hours
Cooking Time: 15- 20 minutes
75g Brown Sugar
6g Mixed Spice
20g Fresh Yeast/ 10g dried yeast
Zest of 1 Orange
In a mixer, add the flour, salt, brown sugar, butter, mixed spice, water and yeast. Mix on lowest speed for 2 minutes, then for 5 minutes on medium speed until a smooth dough is formed. Add the fruit and mix slowly until evenly distributed.
Transfer the dough into a lightly oiled bowl, cover with a clean damp tea towel and leave in a warm place to rise for at least an hour, or until doubled in size. Once the dough has risen, knock back the dough then divide into 80g pieces. Roll into balls and place on a baking tray lined with baking paper.
Leave to rise again until doubled in size, approx. 1 hour
To make the paste for the Crosses
Enough cold water to make a paste
Combine flour, salt & water in a zip lock bag and squish until a thick paste is formed. Snip one corner of the bag with scissors and pipe a cross on each bun
Bake at 190°C for 15-20 minutes until golden brown
To make the sugar syrup glaze
80g Brown Sugar
1 Cinnamon Stick
Bring all ingredients to the boil, and while the buns are still hot, brush glaze over the buns.
Allow to cool slightly on a rack whilst you go put the kettle on and make a cuppa then slather with lashings of butter.