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Hot Cross Buns

Preparing time: 15 min      First rise: 1.5 - 2 hrs
Second rise: 1 hour
Bake time: 15-20 min
200 ml milk (full fat or semi-skimmed)
3 cardamom pods
½ tsp cinnamon
2 cloves
¼ tsp grated nutmeg
a small pinch of saffron (I used 8 threads)
SpicesStir, bring to boil and set aside
In a small pan heat the milk, add the cardamom, cinnamon, cloves, nutmeg and saffron. Bring to the boil and set aside for an hour.
23 gr fresh yeast (6 g dried yeast)
1 tsp caster golden sugar (from 50g below)

Pour the cool mixture over the yeastAdd the teaspoon of the sugar and mix well

When the milk is warm, remove the cardamom and cloves, pour the mixture over the fresh yeast, add the tea spoon of the sugar and mix to dilute the yeast and sugar. Set aside.
450 g strong bread flour
100 soft unsalted butter

Add the flourAdd the soft butter

Pour the flour into a bowl of the stand mixer equipped with the dough hook. Add the soft butter and rub into the flour.


50 g golden caster sugar
½ tsp salt
½ tsp ground ginger
2 eggs

Add the rest of the sugarAdd the salt and powdered gingerAdd the eggsAdd the milk with spices and yeast

Add the sugar, salt, ginger, eggs and dissolved yeast. 
Knead until you get the soft dough
Mix until you get a soft, elastic and shiny dough.


The soft doughThe dough after 2 hours
Lightly oil a glass bowl and place the dough. Cover with foil and let it rest until it doubles in size. It takes 1.5-2 hours.
Oil thinly the worktopTip out the dough on the oiled worktop
Oil thinly the worktop and tip the dough out. 
130 gr dried currants
Spread the dried fruit
Knead for a while then flatten the dough and spread the dried fruit. 
Knead to spread the fruits into the dough
Knead the dough to spread the dried currants evenly in the whole dough.
Divide the dough into 16 equal piecesForm the dough balls
Line a baking tray with baking paper. Divide the dough into 16 equal pieces. Roll each piece into a ball. 
Place the balls on the baking trayCover loosely with the foil
Place the balls on the baking tray, cover loosely with the plastic foil and set aside to let the dough rise about 1 hour or until each ball doubles in size.
Note: I popped the dough balls covered with the foil into the fridge and kept them overnight. Two hours before baking, I removed them from the fridge and let them rise. The buns were light after baking and have the flavour developed thanks to cold rise.
1 tbsp. plain flour
1 ½ tbsp. tepid water
Combine flour and water and make a stiff pasteTransfer the paste into a piping bag
Preheat the oven to 200ºC.
Combine 2 tbsp. of plain flour with the water to make a stiff paste. Transfer the paste into a piping bag and cut off the tip of the bag.
Cut off the tip of the piping bagPipe a cross on each ball
Pipe a cross on a top of each bun. 
Pop the buns into the ovenBaked buns
Pop the buns into the oven and bake about 20 minutes or until deep golden brown.
a jar of apricot jam, Seville oranges marmalade or a mix of 1 tbsp sugar and 1 tbsp water
Seville Oranges MarmaladeBrush the hot buns with the warm marmalade, jam or the mixture of the water and sugar
In the meantime, heat the marmalade, jam or boil the sugar and water. Brush the hot buns with it and transfer them on a wire rack. 
Brushed Hot Cross Buns Hot Cross Buns Polly Eats London
Serve warm with cold butter and cottage cheese.
Hot Cross Buns Polly Eats LondonHot Cross Buns Polly Eats London

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