Take_Stock_Magazine_Recipe_Tear_and_Share_Hot_Cross_Buns

Tear & Share Hot Cross Buns

Desserts Food
Dr. Oetker Professional
9 Servings
Ingredients
FOR THE BUNS
500g strong white bread flour, plus extra for dusting
7g Fast-action dried yeast
5g salt
5g ground cinnamon
50g light brown sugar
250ml whole milk, warm
10ml Valencian Orange Extract
50g unsalted butter, melted
1 large egg, beaten
100g currants
FOR THE DECORATION
30ml whole milk
40g caster sugar
1g icing sugar
75g Dr. Oetker Ready to Roll Marzipan
Method
  1. FOR THE BUNS
  2. Grease and line a 23cm (9inch) diameter spring-form cake tin with baking parchment. Mix the flour, cinnamon, dried yeast, salt and light brown sugar together in a large mixing bowl. Make a well in the centre
  3. Pour half the milk in the centre of the well. Add the orange extract, butter and all but 1 tbsp egg. Gently mix into the flour to form a smooth, thick paste in the middle. Stir in the currants
  4. Gradually pour and mix in the remaining milk, stirring to form a slightly sticky, moist dough in the centre of the bowl
  5. Turn out and knead the dough. Push any loose currants back in as you knead
  6. Put the dough in a large, lightly oiled bowl, big enough to allow room for the dough to double in size. Cover and leave to rise at a cool, room temperature, for 2½ to 3 hours or until doubled in size
  7. Turn out and form the dough into a ball and let it rest for 5 minutes. Divide into 9 equal portions and form into balls. Place one in the middle of the tin and arrange the others round the edge of the tin. Cover with oiled cling film and leave in a warm place for about an hour or until doubled in size
  8. Preheat the oven to 200˚C. Brush the reserved egg all over the buns. Bake for about 30 minutes until richly golden and the buns sound hollow when tapped. Cool in the tin for 10 minutes
  9. FOR THE DECORATION
  10. Put the milk in a saucepan with the caster sugar. Heat gently, stirring until dissolved, then bring to the boil and simmer for a few seconds until syrupy
  11. Carefully unclip the tin and transfer the bun round to a wire rack. Brush generously all over with the sugary milk glaze and leave to cool completely
  12. To serve, lightly dust the work surface with icing sugar, roll out the marzipan thinly and cut out 18 1cm (1/2inch) wide strips approx. 6 to 7cm (2 ¾ to 3 inch) long for the crosses. Lay 2 strips, crossing, over each bun and press down gently. Serve