Hot Cross Buns

This is a Paul Hollywood recipe. He is the famous judge from " The Great British Bakeoff".

These type of Easter baking tradition stems from the 14th century in Britain. But they are not the OG inventers. In ancient Egypt bread was marked with a cross to honor the gods.

I've seen this type of bake for the first time when I watched SortedFood and later at the Bakeoff. It is not known here in Germany.

When I was on a trip through Cornwall short before Easter, in the kitchen oven of Lanhydrock House was a baking sheet with these breads. But made out of clay.

I finally have the time to bake it. 3 times 1 hour proofing time included.

Recipe for 15 to 16 pieces:

1. dough:

300 ml whole milk + 2 tbsp

50 g butter, 75 g sugar

500 g strong bread flour (type 550 in Germany)

21 g fresh yeast, 1 egg, 1 tsp salt

2. Add to dough:

75 g soaked sultanas

50 g candied fruits (or mixed peel)

1 grated apple, zest of an orange

1 tsp mixed spice, 1/4 tsp ground clove, 1 tsp cinnamon

Decoration:

75 g AP flour, 5 tbsp water

Apricot jam or fruit syrup

For all kinds of doughs I use the Thermomix. But a electric kitchen helper is good too.

Warm up the milk and melt the butter in it, let it cool down to handwarm.

Bring the ingredients from 1. Dough together and knead it until smooth. Put in an oiled bowl, cover and rest it in a warm place for 1 hour.

Cut the candied fruits, grate the apple and zest the orange. Chuck that with the spices in the bowl. Fold it in the dough until evenly mixed. Cover and rest for 1 hour again.

The dough is wet. Flour your work surface and keep the flour near by. Use a dough scraper to handle the dough.

Use a scale and weight dough balls around 75 g each. Round them and place them on baking paper with some room in between. They will rise again in the 3rd proof. Cover and rest 1 hour again.

Preheat the oven 200 C fan.

Mix flour and water to a thick paste and put it in a piping bag. Pipe crosses over the breads. 

Bake for 20 to 22 min. Let them cool down for 20 min and brush with jam or syrup.

Eat with butter.