Hot Cross Buns

I am as shocked as you that it's April already, that 2 year long month of January seems only yesterday. In order to celebrate the warmer weather (oh climate crisis!!!), get your buns out. 

Hot Cross Buns by Sculpted Buns. Fruity, Spicy and ideal for Easter and Spring. Vegan. Easy to Bake Bread Buns

Better than any shop-bought bun by a mile, I swear. I cannot lie, I was so happily shocked and surprised with how well they turned out. 

Hot Cross Buns by Sculpted Buns. Fruity, Spicy and ideal for Easter and Spring. Vegan. Easy to Bake Bread Buns

Hot Cross Buns by Sculpted Buns. Fruity, Spicy and ideal for Easter and Spring. Vegan. Easy to Bake Bread Buns

Hot Cross Buns by Sculpted Buns. Fruity, Spicy and ideal for Easter and Spring. Vegan. Easy to Bake Bread Buns

Easter is a cracking time of year and the food that goes alongside definitely aids it's top tier position. I used to hate, HATE, dried fruit in any way, shape or form but after being introduced to cinnamon raisin bagels many moons ago, my perspective on life has done a 180.

In order to ensure these buns stay bouncy and soft, make sure to not overbake them and brush them liberally with the apricot jam after baking. 

Hot Cross Buns

Makes 12

  • 500g strong white flour
  • 10g salt 
  • 50g caster sugar 
  • 2 tsp. cinnamon 
  • 1/2 tsp. nutmeg
  • zest from 1/2 an orange 
  • 50ml warm water 
  • 10g instant yeast (a package and a half, sorry about that)
  • 275ml soy milk
  • 50ml sunflower/ neutral oil (can also use melted flora etc etc)
  • 200g mixed fruit with peel.
  • apricot jam, for finishing.

for the crosses

  • 50g plan flour
  • 80ml water 

1. Combine the flour, salt, sugar, spices and zest in a large bowl. In a small bowl, mix together the warm water and yeast and let it bloom for 5 minutes for the yeast to get all active.

2. Whisk together the milk and oil. Add this mixture along with the yeasty water into the dry ingredients. Either using a stand mixer or some elbow grease, knead for 10 minutes until smooth and silky. It should be able to pass light when a golf-ball sized piece is gently stretched out.

3. Pop into a greased bowl, cover with a damp tea towel and leave to prove in a cosy environment for an hour or until doubled in size. 

5. After doubled, add the fruit and knock down the dough. Knead on a surface until the fruit is combined. Divide the dough into 12 equal pieces (I weighed the total dough and divided by 12 and then weighed each piece). Shape into balls by using your hand as a cage with the dough trapped and rotate your hand cage to shape.

6. Place into a greased baking tin, cover with a damp tea towel and prove for 45 minutes. In the last 10 of this prove, preheat the oven to 170c and make the cross paste.

7. For the cross paste, mix together the flour and water until smooth. Decant into a piping bag and pipe the crosses onto the buns. It's easiest to do multiple buns at once in the same row. 

8. Spray the buns with water and bake for 22 minutes until golden. Once baked, removed from the oven and brush liberally with apricot jam.

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