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Traditional Fruit Spiced Hot Cross Buns

SNK Hot Cross Bun Recipe - Makes 12 Buns 

INGREDIENTS NEEDED

  • 500g Hot Cross Bun Mix
  • 2.5 tsp SNK Gold Standard Yeast
  • 125g Fruit Mix
  • 300ml Warm Water (or half milk, half water- highly recommended)
  • 25g Soft Butter

CROSS INGREDIENTS

  • 1 tbsp Cross Mix
  • 1 tbsp Warm Water

EGG GLAZE (OPTIONAL)

  • 1 Egg, Beaten
  • 1 tbsp Warm Water
  • 1 tsp Icing Sugar

STICKY GLAZE (OPTIONAL)

  • 1 tbsp Icing Sugar
  • 1 tbsp Boiling Water
  • ½ tsp Dutch Cinnamon
  • ½ tsp Mixed Spice

ALTERNATIVE OPTIONS

Make them Chocolate- swap the Fruit Mix for 150g chocolate chips and add 2 tbsp Dutch Cocoa to the dry ingredients.

Apple & Cinnamon - Add a grated apple of your choice and an additional 20g of Dutch Cinnamon

Fruit Free - Remove the Fruit Mix for a plain Hot Cross Bun

METHOD

STEP ONE - BLOOM YEAST

Add the yeast to the warm liquid and allow to bloom for 5 minutes. The yeast will show signs of activity by looking bubbly and frothy.

STEP TWO - MIX

Mix the flour and butter into the yeast, mix together until combined. Tip the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth. Add the fruit mix into the dough and knead until it is just combined.

Lightly oil a bowl and place the dough inside.

STEP THREE - FIRST RISE

Cover the bowl with a tea towel and allow to rise in a warm place for 1 hour, or until the dough has doubled in size.

Prepare a 20cm by 30cm baking tray by lightly oiling and lining with baking paper.

STEP FOUR - SHAPE AND FINAL RISE

Lightly flour the bench and tip out the dough. Gently cut dough into 12 even pieces (approx. individual weight 80g). Form each piece into a ball and gently pull the ball towards you to ensure a smooth surface.

Place each dough ball into the baking tray, spaced evenly apart (4 rows of 3 balls) and cover with the tea towel. Allow to prove again in a warm spot for 30-50 minutes until dough balls are doubled in size.

STEP FIVE - MAKE (OPTIONAL) EGG GLAZE AND CROSS MIX

While dough is proving, crack the egg into a bowl and whisk thoroughly, then add water and sugar and whisk again.

Sift the cross mix into another bowl, then mix with the warm water until smooth. Use a spatula to ensure that there are no lumps. Place cross mixture into the supplied piping sleeve and cut off the tip.

Turn on oven to 190°C to pre-heat.

STEP SIX - BAKE

Check the dough readiness by gently pressing the side of a ball, this is the Poke Test. If the dough springs back it still needs to prove longer, if the dent stays it is ready to bake.

Brush with egg mix and then pipe the cross mixture over each ball in long lines to create crosses. Bake in the centre of the oven for 20 minutes.

While the buns are baking, make the optional sticky glaze.

STEP SEVEN - GLAZE BUNS (OPTIONAL)

Once the buns are out of the oven, turn onto a wire rack and if glazing, use a pastry brush to generously brush the glaze over all the buns.

Allow the buns to cool slightly before eating!