I do like hot cross buns. However, I’m never entirely happy with eating industrial bakery from supermarkets; they’re generally made of white flour, fat and lots of sugar. Also all sorts of raising agents are involved in order to achieve the desired fluffiness.
So, I thought I would give this classic English bun a try.
I mainly bake with whole wheat flour these days. It’s coarser and doesn’t raise as nicely so I tend to be generous with the yeast and add eggs and yogurt to help get moisture and softness.
The result is a tasty, zesty, and wholesome bun.
15 minutes – 220c
- 200 gr. self-rising whole wheat flour
- 25 gr. ground flax seeds
- 25 gr. wheatgerm
- 50 gr. soft butter
- 2 eggs
- 2 packs dried yeast
- 4 tbsp. light brown sugar
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 2 tbsp. yoghurt
- 4 tbsp. warm milk
- 75 sultanas
- 1 orange zest
- 1 organic unwaxed lemon zest
Mix the milk and the yeast together.
Break one egg and keep the yoke in the fridge for later. Pour all the rest of the ingredients in a big bowl, work it until the butter is fully absorbed. Add the yeast.
Sprinkle a handful of flour on your work surface. Knead for 5 minutes.
Lay in a bowl, cover with a clean cloth. Let it raise for 2 hours.
Pre-heat the oven.
Break the dough into 6. Make balls and then shape into buns.
Oil your oven tray. Put the buns on it and let them rest for 10 minutes. Draw a cross on each bun with a knife. Add water to the egg yoke and glaze the buns with a teaspoon.
Bake in the oven for 15 minutes.