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Hot Cross Buns Recipe with an Asian Twist. Copyright © 2018 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Hot Cross Buns Recipe

Hot Cross Buns Recipe with an Asian Twist.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Baking
Cuisine: English
Servings: 6 Buns
Calories: 289kcal
Author: Terence Carter

Ingredients

  • 250 g strong white flour
  • 25 g brown sugar
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1 ½ tsp five spice powder
  • 1 tsp of vanilla extract
  • Zest of 1/4 orange
  • 4 g dried yeast
  • 150 ml milk
  • 1 egg
  • 25 g butter diced
  • 100 g dried fruit we use a mix of raisins, candied ginger and candied tamarind

The cross paste

  • 50 g plain flour
  • 20 g icing sugar
  • 30 ml milk

Instructions

  • If you do not have a stand mixer or a powerful hand mixer with dough hooks, this is a difficult dough to mix by hand. It can be done by hand, but it’s a sticky mess!
  • Mix flour, salt and sugar in the bowl of the mixer. Add the five spice, cinnamon, cardamom, vanilla extract and orange zest to the flour.
  • Mix around to distribute the salt in particular as it can inhibit the yeast activation.
  • Mix the dough on a slow speed for 3 to 4 minutes. Add the butter piece by piece, allowing it to get distributed through the dough.
  • By this stage the dough should have come together and off the sides of the bowl and sticking to the dough hook. When this happens the dough is ready even though it looks wet and glossy.
  • With oil or flour coating the palms of your hands, place the dough on a floured workbench. Spread the dough out and add the dried and candied fruit to the dough. Gently knead the dough to mix the fruit through the dough for a couple of minutes.
  • Place the dough in an oiled bowl and cover with clingfilm that’s oiled on the side that might contact the dough as it rises. Prove for about 1½ – 2 hours in which time the dough should double.
  • Once this is achieved, place the dough on a lightly floured workbench and knock the dough back to expel the air.
  • Divide the dough into 6 equal pieces around 100g each. Prepare a large baking tray lined with parchment paper.
  • To prepare the bun dough shape, flatten the dough piece roughly and pick up a corner of the dough and press into the middle of the dough. Repeat until you have formed a tight ball. Turn the dough ball over, which should reveal a smooth, taught surface.
  • Place the finished buns evenly spaced in the baking tray and prove the buns for one hour lightly covered with oiled clingfilm.
  • Preheat the oven to 200°C. Brush each bun with an egg wash made form a beaten egg and a little salt.
  • Create the cross paste by mixing the ingredients for the paste in a small mixing bowl. It needs to be piped so a good firm consistency is best. Place the mix in a piping bag and mark the crosses.
  • Bake the buns for around 15 minutes, rotating the tray halfway through cooking. They should be a golden brown color.
  • Transfer to a wire rack to cool.

Nutrition

Calories: 289kcal | Carbohydrates: 52g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 251mg | Potassium: 228mg | Fiber: 3g | Sugar: 17g | Vitamin A: 185IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 2.8mg