With Easter less than two weeks away we have the ultimate Hot Cross Bun recipe for you today, courtesy of Birgit Gunz, the owner of Frankonia Bakery in London. Supplying high quality artisan breads, pretzels, pastries and bespoke product to the likes of Simpson’s, Selfridge’s and The Savoy Hotel, Birgit certainly knows what she is talking about.
You can read more about Birgit's story from banker to baker, her company and her clients on the Frankonia The Bread House website. You can also follow them on Twitter @Frankoniabakery
So on to that recipe, here's how to make your best ever Hot Cross Buns:
This recipe makes 30 buns and you will need baking trays, a clean tea towel and a piping bag.
700g unbleached white bread flour
5g salt (1 teaspoon)
15g ground mixed spice (3 teaspoons)
113g butter (room temperature)
70g fresh yeast
440g dried fruit such as sultanas, currants, mixed peel
1 large egg
300ml lukewarm water
65 g flour
60 ml water
1 large egg and a little water
- Weigh your dried fruit and soak in water for 30 minutes, then drain.
- Weigh and prepare all your other ingredients.
- Use some of the lukewarm water to dissolve the yeast in a small bowl.
- In a large bowl, mix the flour, sugar, salt and mixed spice together, then make a well in the centre. Chop the butter into small pieces and place on top of the flour around the sides. Pour the dissolved yeast into the well.
- Add the egg into the well, and stir into the yeast
- With a spatula carefully stir a bit of the flour mixture from the sides into the well, slowly adding water and more flour and butter bit by bit until it is all combined.
- Empty the bowl contents onto your work surface and add the dried fruit.
- Now knead your dough by hand for 8-10 minutes until the fruit is properly worked into the dough and your dough feels elastic and woolly.
- Place the dough back into the bowl and cover with a damp tea towel. Leave to rest for 30 minutes in a warm place.
- After the dough has rested, take it out of the bowl, knock it back and knead for another 2 minutes or so.
- Divide your dough into 30 equal pieces and form rolls. Place these onto greased baking trays so they almost touch but not quite. Cover with a damp tea towel again and leave in a warm place to rise.
- Preheat your oven to 200C.
- Meanwhile make your cross mixture by mixing the flour and sugar into the water and combine until you have a smooth paste. Place this mixture into a piping bag fitted with a plain tube.
- Make a glaze by stirring a little water into the egg and mixing together well.
- Once the buns have doubled in size (45 min – 1hour depending on room temperature), brush on the egg glaze and pipe a cross shape onto each bun.
- Put your trays in the oven and reduce the oven temperature to 180C. Bake the buns for 20 minutes until they are golden brown.
- Place buns on a wire rack to cool - and eat! Yum.