Classic Hot Cross Buns
- 1⅔ cups (213 grams) raisins
- ¾ cup (180 grams) warm apple juice (180°F/82°C to 185°F/85°C)
- Hot Cross Buns Dough (recipe below)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) whole milk
- 1 cup (125 grams) all-purpose flour
- 6 tablespoons (90 grams) water
- Golden Syrup (recipe below)
- In a large bowl, combine raisins and warm apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
- Prepare Hot Cross Buns Dough as directed through Step 2. Stir in raisins, and continue as directed.
- Spray a 13x9-inch rimmed baking sheet with cooking spray. Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 12 pieces, and roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 30 minutes.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
- In a medium bowl, stir together flour and 6 tablespoons (90 grams) water, 2 tablespoons (30 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of buns to form a cross over each.
- Bake until golden brown, 20 to 25 minutes. Brush warm rolls with Golden Syrup.
Recipe by Bake from Scratch at https://bakefromscratch.com/classic-hot-cross-buns/
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