Hot Cross Buns

Make classic sweet and spicy hot cross buns with this recipe from the hot pop-up bakery, PUFF... 

If you're mixing by hand:

  1. Mix flours, salt, spices & sugars in a large bowl.
  2. Warm Milk to 50 degrees and whisk in fruit tea, orange zest, yeast followed by the egg
  3. Make a well in the flour and pour in the liquid. Mix into a very soft dough and leave for 20 mins to allow full absorption.
  4. Knead the butter into the dough in the bowl by rounding it and pushing on it for 4-5 mins until it becomes smoother and all the butter has disappeared and has enriched the dough. Leave to rest for 10 minutes before adding in the fruit & peel. Squish it all together and leave to rest for 10 minutes.
  5. Remove from bowl and knead on the countertop. Add flour if you need to, but this dough should be sticky but pliable and gluten should begin to develop
  6. If you have time, you can put this dough in the fridge overnight to cold proof. It will not double in size but will rise a little.
  7. If you want to bake today then proof your dough at bulk at room temp for 1-2 hours before degassing and shaping into balls. It might be challenging to work with but it’ll be worth it!

 

If you're mixing with a machine:

  1. Mix flours, salt, spices & sugars in a large bowl.
  2. Warm Milk to 50 degrees and whisk in fruit tea, orange zest, yeast followed by the egg
  3. On a low speed with the dough hook combine for 4-5 mins until sticky dough. Leave to rest for 10 minutes and then add the soft butter and mix on medium-high speed for another 5 mins until dough looks well combined and is beginning to be smooth. 
  4. Add in your peel & fruit. Mix on medium speed for 5 mins. Check for full gluten development by checking the window pane. If it is still very sticky, let rest another few minutes and mix on medium speed until the dough pulls away from the side of the bowl
  5. Either proof at room temp for 1-2 hours or leave overnight covered in the fridge to bulk in the cold.

 

Shaping & baking:

  1. Weigh the dough into 70-75g balls – you should get about 12 – and place a little ways away from one another in a baking dish
  2. If you’ve cold proofed, you’ve got a 2-3 hour wait until they come back to temp and go a little puffy. If you’ve proofed at room temp then it may be ready quicker, around 1 hour
  3. You know they are ready when they are beginning to touch
  4. Make yourself a cross mixture by putting 50g of flour into a bowl with a pinch of caster sugar and add milk or water very slowly (teaspoon at a time!) until it’s a good piping consistency
  5. Pipe your crosses on and bake for 20 mins at 170c until golden, turning half way if you need to
  6. If you have made your own candied fruit, you can use this liquid to glaze the tops. Otherwise, some warmed up jam will do just fine

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Recipe Information

Difficulty
Intermediate

Ingredients

  • 280 Bread Flour
  • 80 Plain Flour
  • 100g Soaked Fruit Tea (reserve your liquid from soaking the fruit!)
  • 50g milk
  • 1 Egg
  • 7g Dry Yeast 
  • 7g Salt
  • Zest of 1 Orange
  • 40g Caster Sugar
  • 20g Dark Brown Sugar
  • 50g VERY SOFT butter (leave it in the sun, will ya) 
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp nutmeg 
  • 130g soaked fruit (currants, raisins)
  • 70g candied fruit peel
Make classic sweet and spicy hot cross buns with this recipe from the hot pop-up bakery, PUFF... 

If you're mixing by hand:

  1. Mix flours, salt, spices & sugars in a large bowl.
  2. Warm Milk to 50 degrees and whisk in fruit tea, orange zest, yeast followed by the egg
  3. Make a well in the flour and pour in the liquid. Mix into a very soft dough and leave for 20 mins to allow full absorption.
  4. Knead the butter into the dough in the bowl by rounding it and pushing on it for 4-5 mins until it becomes smoother and all the butter has disappeared and has enriched the dough. Leave to rest for 10 minutes before adding in the fruit & peel. Squish it all together and leave to rest for 10 minutes.
  5. Remove from bowl and knead on the countertop. Add flour if you need to, but this dough should be sticky but pliable and gluten should begin to develop
  6. If you have time, you can put this dough in the fridge overnight to cold proof. It will not double in size but will rise a little.
  7. If you want to bake today then proof your dough at bulk at room temp for 1-2 hours before degassing and shaping into balls. It might be challenging to work with but it’ll be worth it!

 

If you're mixing with a machine:

  1. Mix flours, salt, spices & sugars in a large bowl.
  2. Warm Milk to 50 degrees and whisk in fruit tea, orange zest, yeast followed by the egg
  3. On a low speed with the dough hook combine for 4-5 mins until sticky dough. Leave to rest for 10 minutes and then add the soft butter and mix on medium-high speed for another 5 mins until dough looks well combined and is beginning to be smooth. 
  4. Add in your peel & fruit. Mix on medium speed for 5 mins. Check for full gluten development by checking the window pane. If it is still very sticky, let rest another few minutes and mix on medium speed until the dough pulls away from the side of the bowl
  5. Either proof at room temp for 1-2 hours or leave overnight covered in the fridge to bulk in the cold.

 

Shaping & baking:

  1. Weigh the dough into 70-75g balls – you should get about 12 – and place a little ways away from one another in a baking dish
  2. If you’ve cold proofed, you’ve got a 2-3 hour wait until they come back to temp and go a little puffy. If you’ve proofed at room temp then it may be ready quicker, around 1 hour
  3. You know they are ready when they are beginning to touch
  4. Make yourself a cross mixture by putting 50g of flour into a bowl with a pinch of caster sugar and add milk or water very slowly (teaspoon at a time!) until it’s a good piping consistency
  5. Pipe your crosses on and bake for 20 mins at 170c until golden, turning half way if you need to
  6. If you have made your own candied fruit, you can use this liquid to glaze the tops. Otherwise, some warmed up jam will do just fine

Browse by tags

Recipe Information

Difficulty
Intermediate

Ingredients

  • 280 Bread Flour
  • 80 Plain Flour
  • 100g Soaked Fruit Tea (reserve your liquid from soaking the fruit!)
  • 50g milk
  • 1 Egg
  • 7g Dry Yeast 
  • 7g Salt
  • Zest of 1 Orange
  • 40g Caster Sugar
  • 20g Dark Brown Sugar
  • 50g VERY SOFT butter (leave it in the sun, will ya) 
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp nutmeg 
  • 130g soaked fruit (currants, raisins)
  • 70g candied fruit peel