Hot Cross Buns

Hot cross buns for your upcoming Easter brunch or luncheon! Our take on a classic made with our organic whole wheat Yecora Rojo and Standard AP flour. 

Download a printable version of the recipe here.

Hot Cross Buns

Yield: 12 buns

Buns:

240g BSM All Purpose Standard flour

200g BSM Yecora Whole Wheat flour

100g sugar

8g instant yeast

6g salt

120g whole milk (warmed to 90°F)

113g unsalted butter (melted)

3 large eggs

9g vanilla extract

Zest of one large orange

3g cardamom

175g raisins (pre-soaked)

Cross topping:

35g BSM Yecora Rojo Whole Wheat flour

4 TBSP water

egg wash

Garnish:

Orange marmalade

(diluted with water to brush on top)

Method:

Pre-soak the raisins until they become plump, for about 2 hrs. Strain and set aside.

In a medium mixing bowl, combine the flours, salt, and cardamom. In a small bowl, combine the orange zest and sugar. Massage the sugar with your hand to release the oils from the orange peel.

Melt the butter in the microwave and allow to slightly cool for a few minutes. In a stand-up mixing bowl, combine the heated milk, orange-sugar, melted butter, and instant yeast. Whisk to combine. Add the eggs and vanilla to the liquid mixture and whisk to combine. Pour the dry ingredients into the wet ingredients. Using a dough hook, mix on low-medium speed until the mixture comes together. Bump the speed to medium-high (4-6 setting) and knead the dough for 4-5 min. Continue to knead on the same speed until a good windowpane test is possible to ensure the gluten has developed. Allow the dough to rest for 10 min before folding in the raisins.

Fold the raisins into the dough. Place the dough into a sprayed large bowl and cover with plastic wrap. Allow the dough to proof in a warm place in your kitchen for up to 2hrs or until doubled in size.

Once the dough has doubled, dust a work surface with flour, and divide the dough into 12 dough balls at 110g each. Roll each dough ball into a tight ball, and place all 12 into a sprayed large glass casserole dish or baking pan. Allow the rolls to proof once more for about 45 min. 

Preheat an oven to 350°F.

 For the cross topping: Mix the flour and water until it forms a pancake batter-like paste. Place into a pastry bag or plastic bag and cut a small tip at the end. Brush the tops of the rolls with an egg wash. Create long connecting cross strokes across the rolls lengthwise, then go back and do the same width wise to achieve the cross look over each roll.

Bake for 25-30 min or until the tops look golden brown.

**Note: The cross effect here will appear darker due to the wheat bran in the whole wheat flour.

*Pro-tip: Brush the tops with orange marmalade that has been slightly loosened with a tsp of water. This will give the desired shine to the tops of the buns as well as a tad more orange flavor.

Serve warm with butter and/or honey. Enjoy!