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READY IN

120 min

COOKING TIME

20 min

PREP TIME

100 min

SERVES

20 Hot Cross Buns

ingredients

  • 4 - 6 Brindisa saffron strands
IN STOCK
  • 75-100 g La Baturrica golden raisins
IN STOCK
  • 500 g strong flour
  • 250 ml lukewarm milk
  • 2 large eggs
  • 55 g unsalted butter, cubedat room temperature
  • 50 g sugar
  • 20 g fresh baker’s yeast
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground anise
  • , zest of one lemon
  • FOR THE CROSSES
  • 100 g plain flour
  • 100-125 ml water
  • FOR THE GLAZE
  • 25 cl Alemany orange blossom honey
IN STOCK
  • 100 ml water
  • 100 g sugar

METHOD

  1. Crumble the yeast into the lukewarm milk and let it stand for 15 minutes. Put the flour into a bowl and mix in the salt, spices and lemon zest.

  2. Create a well in the middle, add one of the eggs and the cubes of butter and mix lightly. Then add the milk and yeast mixture and beat together.

  3. Add the raisins and knead the mixture into a dough with your hands, or a food mixer, until you have an even and smooth, elastic ball.

  4. Place the dough into a lightly greased bowl and seal with cling film or cover with a damp cloth and leave in a warm, draught free place until it has doubled in size.

  5. Knock back the dough and divide into 20 more or less equal pieces. Knead each piece into a small ball and place on a greased oven dish.

  6. Beat the remaining egg in a bowl with a little milk and brush the dough balls lightly. Cover with a wet cloth and leave to stand until they have doubled in size again.

  7. Pre-heat the oven to 190ºC.

  8. For the crosses, mix the plain flour with water to make a paste. Brush the buns once more with the egg mixture before piping crosses on top.

  9. Bake in the oven for 20 minutes. In the meantime, heat the water to dissolve the sugar to make a syrup and add the honey.

  10. Place the buns on a cooling rack and brush with the glaze whilst they are still warm.

 

ingredients

  • 4 - 6 Brindisa saffron strands
IN STOCK
  • 75-100 g La Baturrica golden raisins
IN STOCK
  • 500 g strong flour
  • 250 ml lukewarm milk
  • 2 large eggs
  • 55 g unsalted butter, cubedat room temperature
  • 50 g sugar
  • 20 g fresh baker’s yeast
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground anise
  • , zest of one lemon
  • FOR THE CROSSES
  • 100 g plain flour
  • 100-125 ml water
  • FOR THE GLAZE
  • 25 cl Alemany orange blossom honey
IN STOCK
  • 100 ml water
  • 100 g sugar
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