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Hot Cross Buns

Yields1 Serving
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients
For the Hot Cross Buns:
 240 ml First Choice Milk, warm
 2 ¼ tsp active dry yeast
 ½ cup granulated white sugar
 ¼ cup First Choice Butter
 2 eggs, large
 1 ½ tsp ground cinnamon
 ½ tsp allspice
 ½ tsp ground cloves
 ¼ tsp grated nutmeg
 1 tsp salt
 2 tsp candied orange peel
 1 tbsp vanilla essence
 ½ cup raisins
 ¼ cup orange juice, warm
 1 cup First Choice Custard
 5 tbsp cornflour
 ¼ cup apricot jam
 1 tbsp honey
 2 tsp vanilla essence
 1 l First Choice Custard
 15 Hot Cross Buns
  cup apricot jam
 2 tbsp brown sugar
  cup First Choice Butter

Directions
For the Hot Cross Buns:
1

Measure out all the ingredients for the dough.

2

Separate the milk into two ½ cup portions.

3

Place a ½ cup of First Choice Milk in a small saucepan, and the other ½ in the mixer bowl.

4

Take the 2 ½ tbsp of the measured flour, and whisk it into the milk in the saucepan. Make sure the flour-milk mix is completely smooth, with no lumps.

5

Heat the flour-milk mix over medium heat, while whisking constantly. After a few minutes, the flour-milk mix will start to thicken. Keep mixing while whisking, until you have a runny paste.

6

Remove from the heat. The tangzhong paste is now ready.

7

Cover with plastic wrap, making sure it's touching the surface of the paste. Let it cool down to room temperature before using.

8

Dissolve ½ tbsp of the sugar in the warm milk in your mixer bowl. Sprinkle the yeast over the milk and stir gently. Let the yeast activate for about 10 - 15 minutes until it looks frothy and foamy.

9

Let the raisins sit in the warm orange juice for at least 30 minutes (this is to soften the raisins and for them to absorb orange flavour). Drain and lightly squeeze the raisins to make sure they are not soaked.

10

Into the mixing bowl with the activated yeast - add the sugar, eggs, melted First Choice Butter, spices, zest, flour paste and vanilla. Add the remaining flour, and finally the salt.

11

Mix all the ingredients together to form a loose and bumpy dough.

12

With the kneading hook attached to the stand mixer - knead the dough until you have a smooth dough (about 2 - 3 minutes).

13

The consistency of the dough should be soft and sticky. When kneading the dough at mid-speed, the dough should still stick to the bottom, but not to the sides of the bowl.

14

Knead the dough for a further 10 - 12 minutes.

15

When the dough is smooth and shiny and well kneaded, you can add the prepared raisins and mixed peel, and fold them into the dough until they are well distributed.

16

Place the ball of dough in an oiled bowl, covered with plastic wrap. Allow the dough to rise, until doubled in size, for about 1 hour.

17

Shape the dough into balls that are bigger than a golf ball but smaller than a tennis ball and place in a baking pan lined with baking paper.

18

Mix the First Choice Custard with the cornflour and pour the mixture into a piping bag to pipe crosses on each bun.

19

Bake at 180°C for 25 to 30 min.

20

While baking, heat the apricot jam, honey and vanilla essence in the microwave for about 1 minute.

21

Brush the warm apricot glaze over the warm buns, and leave it to cool completely.

22

Preheat oven to 180°C.

23

Cut the buns in half and butter both cut sides.

24

Then spread apricot jam liberally.

25

Cut the bottom half of the buttered buns into smaller pieces and arrange in a buttered ovenproof dish.

26

Pour entire box of custard over the pieces in the dish.

27

Arrange the top half of the buns on top.

28

Sprinkle the Hot Cross Buns with brown sugar and bake for 20 to 30 minutes or until the buns are golden brown and the custard is set.

29

Dig in!

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Ingredients

Ingredients
For the Hot Cross Buns:
 240 ml First Choice Milk, warm
 2 ¼ tsp active dry yeast
 ½ cup granulated white sugar
 ¼ cup First Choice Butter
 2 eggs, large
 1 ½ tsp ground cinnamon
 ½ tsp allspice
 ½ tsp ground cloves
 ¼ tsp grated nutmeg
 1 tsp salt
 2 tsp candied orange peel
 1 tbsp vanilla essence
 ½ cup raisins
 ¼ cup orange juice, warm
 1 cup First Choice Custard
 5 tbsp cornflour
 ¼ cup apricot jam
 1 tbsp honey
 2 tsp vanilla essence
 1 l First Choice Custard
 15 Hot Cross Buns
  cup apricot jam
 2 tbsp brown sugar
  cup First Choice Butter

Directions

Directions
For the Hot Cross Buns:
1

Measure out all the ingredients for the dough.

2

Separate the milk into two ½ cup portions.

3

Place a ½ cup of First Choice Milk in a small saucepan, and the other ½ in the mixer bowl.

4

Take the 2 ½ tbsp of the measured flour, and whisk it into the milk in the saucepan. Make sure the flour-milk mix is completely smooth, with no lumps.

5

Heat the flour-milk mix over medium heat, while whisking constantly. After a few minutes, the flour-milk mix will start to thicken. Keep mixing while whisking, until you have a runny paste.

6

Remove from the heat. The tangzhong paste is now ready.

7

Cover with plastic wrap, making sure it's touching the surface of the paste. Let it cool down to room temperature before using.

8

Dissolve ½ tbsp of the sugar in the warm milk in your mixer bowl. Sprinkle the yeast over the milk and stir gently. Let the yeast activate for about 10 - 15 minutes until it looks frothy and foamy.

9

Let the raisins sit in the warm orange juice for at least 30 minutes (this is to soften the raisins and for them to absorb orange flavour). Drain and lightly squeeze the raisins to make sure they are not soaked.

10

Into the mixing bowl with the activated yeast - add the sugar, eggs, melted First Choice Butter, spices, zest, flour paste and vanilla. Add the remaining flour, and finally the salt.

11

Mix all the ingredients together to form a loose and bumpy dough.

12

With the kneading hook attached to the stand mixer - knead the dough until you have a smooth dough (about 2 - 3 minutes).

13

The consistency of the dough should be soft and sticky. When kneading the dough at mid-speed, the dough should still stick to the bottom, but not to the sides of the bowl.

14

Knead the dough for a further 10 - 12 minutes.

15

When the dough is smooth and shiny and well kneaded, you can add the prepared raisins and mixed peel, and fold them into the dough until they are well distributed.

16

Place the ball of dough in an oiled bowl, covered with plastic wrap. Allow the dough to rise, until doubled in size, for about 1 hour.

17

Shape the dough into balls that are bigger than a golf ball but smaller than a tennis ball and place in a baking pan lined with baking paper.

18

Mix the First Choice Custard with the cornflour and pour the mixture into a piping bag to pipe crosses on each bun.

19

Bake at 180°C for 25 to 30 min.

20

While baking, heat the apricot jam, honey and vanilla essence in the microwave for about 1 minute.

21

Brush the warm apricot glaze over the warm buns, and leave it to cool completely.

22

Preheat oven to 180°C.

23

Cut the buns in half and butter both cut sides.

24

Then spread apricot jam liberally.

25

Cut the bottom half of the buttered buns into smaller pieces and arrange in a buttered ovenproof dish.

26

Pour entire box of custard over the pieces in the dish.

27

Arrange the top half of the buns on top.

28

Sprinkle the Hot Cross Buns with brown sugar and bake for 20 to 30 minutes or until the buns are golden brown and the custard is set.

29

Dig in!