Hot Cross Buns (Patisserie Recipe) – Bec's Table (2024)

For the buns

• 500 g Baker’s flour
• 40 g Compressed yeast or 15 g of Instant yeast or 20 g Active dry
• 5 g salt
• 50 g Sugar
• 5 g bread improver available from the supermarket these days
• 30 g Coconut oil
• 15 g milk powder
• 50 g egg 1 large egg
• 1/2 tsp nutmeg ground
• 1/2 tsp allspice ground
• 1/2 tsp clove ground
• 2 tsp cinnamon ground
• 240 g water warm tap water
• 50 g currants
• 100 g sultanas
• 30 g mixed peel it’s ok this is optional
• 1/3 # Oranges rind grated or shredded and this is optional too
• 1 tsp bakers flour

Bun wash

• 50 % sugar
• 100 % water

Cross paste

• 30 g cornflour cornstarch
• 1 tsp Castor sugar
• 2 Tbsp Plain flour
• 2 Tbsp water +/-

For the Buns

• Place a large bowl on top of the Thermomix then weigh the fruit into it. Rinse the fruit then set aside to drain in a colander.

• Place a small jug on top of the Thermomix. Weigh in the egg, spices and the 240 g warm water from the tap. Mix well with a fork to combine

• Weigh all the dry ingredients (including the dried yeast or crumbled fresh yeast) into the TM bowl, with the MC in place mix for 3 seconds/speed 6

• Weigh in the coconut oil and add the egg mix that’s set aside from earlier and mix for 10 seconds/speed 5

• The consistency at this stage should be a little sticky but holding together. Once you start to knead the dough, it will come together better as the gluten absorbs the liquid. You can make adjustments at this stage if you need to. 1 tsp of water or flour at a time.

• Set the Thermomix for 4.5 minutes/knead

• While the TM is kneading the dough. Add 1 tsp of flour to the drained fruit and mix to combine. Once the kneading is complete, add the mixed fruit to the mixing bowl and set to 20 seconds/knead function.

• Either leave in the TM bowl with the MC in place or remove to a bowl with a lid or cling film and set aside in a warm place for 1 hour. If you leave it in the TM bowl, the MC should have popped out when it's ready for the next stage.

• Dust the bench with a little flour, remove the dough from the bowl and knock back (flatten the dough and bring it together into a ball) and scale up to 60 gm balls. Ball them up and place them in a straight line in a baking tray. Then place back in a warm place with a cover over the top and leave to proof until doubled in size.

• Make up the cross paste while the dough is proofing. Mix all ingredients together until a smooth paste forms.

• Once the buns have doubled in size, you can either leave them as they are or give them a light egg wash then pipe on the crosses

• Bake at 200°C until deep golden brown

• Remove from oven and glaze with bun wash while still warm

For the Cross Paste

• Mix all ingredients into a small bowl adding enough water until a thick paste forms. When mixing the texture should be loose enough to gently move around like lava but not runny.

• Pipe on top of buns just before baking.

For the Glaze Syrup

• Place a saucepan on the stove and stir until a rolling boil and the sugar has melted. Stop stirring remove from the heat and allow to cool. Apply to buns while they're still hot straight from the oven.

Bec’s Tips

I like to make these up into 60 gm balls, although if you want large buns use 80 gm balls.