Beatrix hot cross buns recipe

Google+ Pinterest LinkedIn Tumblr +

These morning buns are usually reserved for Easter, although they are a favorite of mine to make any time of year at brunches that I deem to be memorable. The buns do take advanced prep time, so give yourself a few days’ start to get your fruits gathered before you make the dough and bake. Guests enjoy them most when sliced in half, buttered, and toasted on a griddle. Add a sprinkle of flaky sea salt before serving, and be transported.

  • Yield: 8 buns

Ingredients

Sponge
  • ¼ cup plus 3 tablespoons (100 ml) whole milk
  • 3 tablespoons Beatrix Bread Starter
  • 2 tablespoons bread flour
  • 2 tablespoons organic granulated cane sugar
  • 1 tablespoon instant yeast
Dough
  • 2 cups (250 g) bread flour
  • 2 tablespoons (30 g) organic unsalted butter, softened
  • 1 large pasture-raised egg (50 g)
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground allspice
  • ½ teaspoon ground Ceylon cinnamon
  • Nonstick spray
  • Oil for buns (optional)
Fruit
  • Heaping ½ cup (120 g) Earl Grey Raisins, squeezed of excess moisture
  • ½ cup (100 g) Chamomile Raisins , squeezed of excess moisture
  • ½ cup (100 g) dried currants
  • ¼ cup (50 g) Candied Orange Peel, drained and diced, liquid reserved for glaze
How to Make It
    To make the Sponge
  1. Whisk the sponge ingredients together and allow to sit at room temperature for 30 minutes.
  2. To make the Dough
  3. Combine all the dough ingredients with the sponge mixture in a stand mixer fitted with the dough hook. Mix on medium speed until the dough just comes together. Scrape the bowl down. Increase the speed to high and knead the dough for 5 to 8 minutes to develop gluten. The dough may seem dry, but it is not!
  4. Combine the raisins, currants, and orange peel in a bowl. Add the fruit mixture to the dough. Knead on high speed for 5 minutes, scraping down as necessary.
  5. Allow the dough to rest at room temperature for 30 minutes.
  6. Punch down the dough to remove excess air and place in an airtight container in the fridge (with room for the dough to grow) for 4 to 8 hours.
  7. Remove the dough from the fridge and scrape onto a work surface.
  8. Using a knife or dough cutter, separate the dough into eight 4-ounce (120 g) portions. Spray the counter with nonstick spray and roll each piece of dough in a circular motion to create a round bun, with a belly button on the bottom of the bun.
  9. Place the rolled buns, belly button down, on a parchment-lined sheet pan and brush lightly with oil or spray with nonstick cooking spray. Cover lightly with a clean dishcloth and allow the buns to rise in a warm spot for 1½ to 2 hours.
  10. Preheat the oven to 325°F (165°C) convection.
  11. To make the Egg Wash
  12. Separate one of the eggs, setting aside 2 teaspoons of the white to use for the glaze. Whisk the whole egg with the egg yolk in a small bowl. Brush the buns with the egg wash.
  13. Bake the buns for 25 minutes, turning halfway through that time, until golden and even.
  14. Remove the buns from the oven and immediately brush with the Candied Orange Peel liquid two times each. Allow the buns to cool.
  15. To make the Glaze
  16. Stir together the confectioners’ sugar with the reserved 2 teaspoons of egg white in a small bowl, then place the glaze in a small sandwich bag, cutting a tiny hole on the corner to create a mini piping bag. Draw a cross on each bun.
Share.

Comments are closed.