Hot cross buns

Posted on Sep 11th, 2020

by Irene Milito

Categories:

Recipes

Funny little buns dressed for church. We love our recipe it’s tender and not too sweet.

Portions: Make 8

Ingredients:

3 tablespoons golden raisins
3 tablespoons chopped dried apricots
½ recipe (775g) Brioche dough
All-purpose flour, for dusting
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground allspice
1 egg, for wash
1 recipe Royal Icing (see below)

Preparation:

Preheat oven to 375°. Rehydrate raisins and apricots by placing the min a bowl and adding just enough boiling water to cover. Cover with plastic wrap and set aside until cool.Remove brioche dough from the refrigerator (if it was frozen, re-move it earlier). Lightly dust work surface with flour and place dough on floured surface. Divide dough into 8 equal baseball size balls.Mix raisins, apricots, cinnamon, cardamom, and allspice together in a small bowl. Place 1½ tablespoons raisin apricot mixture in the center of each ball of dough. Press fruit mix into dough and gather sides of dough to the center.Form your hand into a claw around dough and roll dough in a circular motion while using your fingers and thumb to tuck the seams in. The seams should gather on the bottom. This will keep the buns from bursting open from the sides.Place shaped buns 2 inches apart on a parchment-lined sheet pan. Allow buns to proof in warm place until doubled in size, about30 minutes. Beat egg and use a pastry brush to lightly coat each bun with egg wash.Bake, rotating halfway through, until golden brown, about 30minutes. Set aside to cool 15 minutes before decorating with icing.

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