RECIPES
Mini hot cross buns
By
20 minutes, plus proving time
20 minutes
50 buns
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INGREDIENTS

Buns

50g currants
150g sultanas
50g glace orange peel, finely diced
14g dried yeast
350ml milk, warmed
80ml vegetable oil
90g castor sugar
1 egg
600g plain unbleached flour
15g cocoa powder
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon ground clove
1 teaspoon ginger powder
8g salt

Cross

120g plain flour
120ml water

Glaze

60g castor sugar
1 teaspoon mixed spice
55ml water

METHOD

1. Soak the currants, sultanas and peel in hot water for 30 minutes.
2. Dissolve the yeast in the warm milk and let sit for 10 minutes.
3. Mix the vegetable oil, sugar and egg together.
4. Combine all of the dry ingredients with the soaked fruit in the bowl of a stand mixer. Add the milk and egg mix.
With the dough hook attached, mix for 6 minutes until the dough is smooth and elastic.
5. Place dough in an oiled bowl, cover with cling film and place in oven on Prove yeast dough function at 40°C for 1 hour,
or until it has doubled in size.
6. Once proved, tip the dough onto a clean surface, knock back gently and cut into 30g pieces.
Form each piece into a smooth ball.
7. Place the buns onto a baking sheet lined with baking paper, leaving approximately 2cm between each.
8. Cover the buns with a damp tea towel and allow the buns to rise for 30 minutes, or until all the buns have
risen and are touching each other.
9. While the buns are rising, whisk 120g flour with 120ml water to form a smooth paste.
10. Place in a piping bag with a fine nozzle and once buns are fully risen, pipe crosses.
11. Place the buns in a pre-heated Moisture Plus oven at 200°C administering 1 burst of steam once the buns are
in the oven. Bake for 15-20 minutes or until buns are golden brown.

Glaze

10. Add caster sugar, mixed spice and water to a small saucepan and bring to the boil on high heat,
Induction setting 8 for 2 minutes, then brush over the hot buns. Transfer to a cooling rack.

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