Charles Taker’s hot cross buns
Editor’s note: If you were lucky enough to enjoy some hot cross buns during Easter festivities over the weekend but always wondered how they are made, our All In Good Taste columnist, Charles Taker, was kind enough to share his family recipe. (tried it, they are delicious, see photo proof)
Ingredients:
4 cups of flour (bread flour is recommended but all-purpose flour is fine)
2 tsp mixed spice (I use my own mix which is 1/2 tsp each of cinnamon, cloves, ginger, and nutmeg)
1 tsp salt
3 tbsp cold butter, cubed
1/3 cup of sugar
1 package of instant yeast (about a tbsp) (OR 1 package traditional yeast and mix it with 3/4 cup of the warmed milk and let it bloom with a tbsp of sugar for 10 minutes – this is how I do it)
1 1/3 cup of raisins or currants (you can lessen the amount of raisins and add mixed peel instead)
1 egg, lightly beaten (use a second egg to brush over the buns before going into the oven)
1 1/4 cup of warmed milk (it includes the milk used with the yeast if following that method)
For the cross:
Method 1: Some people form the cross with a flour paste mixture before baking. If you choose to do it this way mix 1/2 cup flour with a little water (less than half a cup) then pipe in the form of a cross. Once baked, glaze with 2 tbsp warmed golden syrup, honey or maple syrup.
Method 2: I sometimes make my cross with icing after baking by mixing 3/4 cup of icing sugar, 1 tbsp of milk and 1/2 tsp vanilla. Use a piping bag or a Ziploc bag and cut a corner and pipe icing into form of a cross. Why not do both?
Method:
1. Whisk the dry ingredients together. If using rapid yeast – add to the dry ingredients. If using traditional yeast, let it bloom for 10 minutes in half the warm milk and add later.
2. Add the butter to the dry ingredients and work with your hands to a crumb-like consistency.
3. Add the beaten egg, and half the warm milk (or the yeast and milk mixture).
4. Mix.
Option 1: Use a Kitchen Aid with the dough hook to bring it all together. If using a Kitchen Aid, not necessary to knead. The machine will do it for you in 3-4 minutes. If dry, add more of the warm milk until the dough is soft and malleable. Add the dried fruit.
Option 2: I am a traditionalist so I mix it by hand. Bring it together into a soft ball. You will likely need to use more of the warm milk. The dough should be soft and malleable, not dry and hard. Form into a ball and knead on a floured surface for approximately 5-7 minutes, adding the dried fruit as you do.
5. Place the ball of dough into a greased bowl and cover with plastic wrap and a towel and place in a warm place for the first rise (about 90 minutes).
6. Punch down the dough, cover and let it rise again for another hour.
7. Place on floured surface and form into a roll and cut into twelve equal-sized pieces and form each one into a ball.
8. Place on a parchment-lined tray fairly close together or in a well-greased baking dish. Cover with a loose plastic wrap and allow them to rise another hour. Brush with egg wash.
9. If choosing method one for the cross, make the flour and water mixture and pipe into the form of a cross. Place into a heated oven at 425F for approximately 20 minutes. Should be brown on top and bottom.
10. Once out of the oven, brush with heated honey, golden syrup or maple syrup.
11. If
using method two for the cross, once out of the oven, brush with warmed honey or syrup etc. and let cool and then use the icing sugar mixture and pipe in the form of a cross.