Abu Dhabi, UAEThursday 29 October 2020

Hot cross buns recipe: an Easter treat to make at home

Recreate the classic seasonal sweet from the comfort of your own kitchen

Hot cross buns are traditionally eaten around the world at Easter. 
Hot cross buns are traditionally eaten around the world at Easter. 

If there is a food that Easter is synonymous with, chocolate eggs aside, it is hot cross buns.

Here, Sonu Koithara, executive chef at Taj Jumeirah Lakes Towers, shares a recipe to make a 25-strong batch of the fruit buns.

Ingredients for the starter

200g flour

250ml warm milk

35g fresh yeast

Ingredients for the dough

500g flour

10g salt

5g bread improver

3 eggs

150g butter

250g black raisins (soaked water for a few hours beforehand)

5g nutmeg

5g cinnamon

5g Stollen spice (or a mixture of cinnamon, nutmeg and cloves in the same quantity)

125g sugar

Ingredients for the icing

50g T55 flour

25g corn oil

56ml water

6g sugar

Method

  1. Mix all the ingredients for the starter and set aside to ferment for 3 hours
  2. After 3 hours, mix the starter, flour, bread improver, egg, butter, nutmeg, cinnamon, stollen spice and sugar in a dough mixer on slow heat for 7 minutes
  3. Add the salt and continue mixing for 4 more minutes, then turn up the speed and mix for another 6 minutes
  4. Add the raisins and mix making sure they are evenly distributed
  5. Set the dough aside and let it rest for 1 hour
  6. Preheat the oven to 170°C
  7. Divide the dough into 25 even pieces (about 40g per piece)
  8. Roll each piece into a smooth ball and arrange on a baking tray lined with baking paper leaving space between each
  9. For the icing, whisk all the ingredients in a bowl until you get a smooth consistency
  10. Lightly brush the buns with olive oil and pipe along each row of the buns and repeat in the other direction, creating the cross marks
  11. Bake for 12 to 15 minutes until the buns are a golden brown colour

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Read more:

Where to order Easter eggs, hot cross buns and full roast meals from in the UAE

Four artistic ways to paint Easter eggs: The simple solace of getting creative while staying home

Palestinian chef Sami Tamimi shares recipes from his first solo book 'Falastin'

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Updated: April 11, 2020 09:42 AM

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