Hot Cross Buns by @maxlamanna

N/A

1 serving

🥛

330 ml

Oat Milk

🧫

8 g

Active Dry Yeast

🌾

560 g

Plain Flour

🟤

100 g

Light Brown Sugar

🍇

80 g

Raisins

🍇

80 g

Sultanas

🟤

5 g

Cinnamon

🌿

1 g

Allspice

🍊

1 orange

Orange Zest

🌾

70 g

Flour

💧

120 ml

Water

🧈

28 g

Plant-based Butter

🍑

40 g

Apricot Jam

🍁

15 ml

Maple Syrup

Preparation Steps

  1. Step 1/20

    Warm the oat milk until lukewarm, about 38°C / 100°F; it should not feel hot.

    oat milk
    🥛measuring jug

  2. Step 2/20

    Combine the lukewarm oat milk with the active dry yeast in a large mixing bowl.

    oat milk
    active dry yeast
    🥣large mixing bowl
    🥄wooden spoon

  3. Step 3/20

    Leave the yeast mixture for 5 to 10 minutes until it looks foamy.

    oat milk
    active dry yeast
    🥣large mixing bowl

  4. Step 4/20

    Zest the orange finely, avoiding the bitter white pith.

    orange zest
    🪒microplane grater

  5. Step 5/20

    Add 560 g plain flour and 100 g light brown sugar to the yeast mixture.

    plain flour
    light brown sugar
    🥣large mixing bowl
    ⚖️kitchen scale

  6. Step 6/20

    Add the raisins, sultanas, cinnamon, allspice, and orange zest to the bowl.

    raisins
    sultanas
    ground cinnamon
    ground allspice
    orange zest
    🥣large mixing bowl
    🥄measuring spoons

  7. Step 7/20

    Mix the ingredients into a shaggy dough, then turn the dough onto a lightly floured work surface.

    oat milk
    active dry yeast
    plain flour
    light brown sugar
    raisins
    sultanas
    ground cinnamon
    ground allspice
    orange zest
    🥣large mixing bowl
    🥄wooden spoon
    🔪dough scraper

  8. Step 8/20

    Knead the dough for 8 to 10 minutes until smooth, elastic, and evenly distributed with dried fruit.

    plain flour
    raisins
    sultanas
    🔪dough scraper

  9. Step 9/20

    Place the dough in the large mixing bowl and cover it with a clean cloth.

    🥣large mixing bowl

  10. Step 10/20

    Leave the dough in a warm place for about 60 minutes, until doubled in size.

    🥣large mixing bowl

  11. Step 11/20

    Punch down the risen dough and divide it into 12 equal portions, about 95 g each.

    plain flour
    🔪dough scraper
    ⚖️kitchen scale

  12. Step 12/20

    Roll each portion into a smooth ball and arrange the buns on a lined baking tray with small gaps between them.

    🍪baking tray

  13. Step 13/20

    Cover the shaped buns and leave them to rise for 30 to 40 minutes until puffy.

    🍪baking tray

  14. Step 14/20

    Preheat the oven to 200°C / 400°F while the buns complete their second rise.

  15. Step 15/20

    Whisk 70 g plain flour for crosses with 120 ml water until a smooth, pipeable paste forms.

    plain flour for crosses
    water
    🥣small mixing bowl
    🥄wooden spoon
    ⚖️kitchen scale
    🥛measuring jug

  16. Step 16/20

    Transfer the flour paste into a piping bag and pipe a cross over each risen bun.

    plain flour for crosses
    water
    🎂piping bag
    🍪baking tray

  17. Step 17/20

    Bake the buns for 18 to 20 minutes until golden brown and cooked through.

    🍪baking tray

  18. Step 18/20

    Warm the plant-based butter, apricot jam, and maple syrup in a small saucepan until melted and glossy.

    plant-based butter
    apricot jam
    maple syrup
    🍲small saucepan
    🥄wooden spoon
    🥄measuring spoons

  19. Step 19/20

    Brush the hot buns generously with the warm glaze.

    plant-based butter
    apricot jam
    maple syrup
    🖌️pastry brush
    🍪baking tray

  20. Step 20/20

    Transfer the buns to a wire rack and cool for at least 10 minutes before serving.

    🧊wire rack

Composition

Ingredients

Types

Plant-based milk, Leavening agent, Grain, Flour, Sweetener, Dried fruit, Fruit, Liquid, Plant-based fat, Fruit preserve

Ingredients

Oat milk, Active dry yeast, Plain flour, Light brown sugar, Raisins, Sultanas, Cinnamon, Allspice, Orange zest, Flour, Water, Plant-based butter, Apricot jam, Maple syrup

Allergens

Oats, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

310 kcal

Macro nutrients

Carbohydrates: 61g, Protein: 7g, Fat: 4g, Fiber: 3g, Sugars: 21g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.5mg, Potassium: 220mg, Sodium: 90mg

Vitamins

Vitamin C: 4mg, Vitamin B1: 0.25mg, Folate: 55mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

20 steps

Equipments

Utensils

large mixing bowl, small mixing bowl, measuring jug, measuring spoons, kitchen scale, wooden spoon, dough scraper, microplane grater, piping bag, baking tray, pastry brush, small saucepan, wire rack

Appliances

oven, microwave

Type

Type

Type Of Dish

Bread, Sweet bun, Snack, Dessert

Occasions

Easter, Good Friday, Spring celebration, Breakfast, Brunch, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

British, English

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Chewy, Sticky

Flavors

Sweet, Warmly spiced, Fruity, Citrusy, Malty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled buns in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Warm briefly before serving for a softer texture), freezer : 3 months (Freeze fully cooled buns in a freezer-safe airtight bag,Thaw at room temperature and reheat before serving)