Hot cross buns

Introduction:

Easy to bake, soft and fluffy hot cross buns .A Hot cross bun is a sweet bun, usually made with fruit and marked with a cross on top. It is traditionally eaten on Good Friday to mark the end of lent season. The cross represents the crucifixion of Jesus. Spices like cinnamon, ginger and nutmeg can be added to make it a spiced sweet bun.

About yeast:

The most important ingredient needed for baking bread and buns is yeast. There are two common types of yeast available in market. Active dry yeast and instant yeast.

Active dry yeast: Active dry yeast has a larger particle size making it necessary to proof, usually with water before using in any recipe. The water temperature must be around 37 degree to 40 degree C. (Luke warm water)

Instant yeast or rapid rise yeast: It is more finely granulated, so it can be added directly to the dry ingredients without dissolving in water

Testing yeast:  Add 1/4 to 1/2 tsp of sugar to yeast while dissolving in water. If it foams and bubbles in 5 to 10 min we know that the yeast is alive and active

Salt and yeast:

When there is Direct contact of salt and yeast, salt can kill yeast and there will be no chance for the dough to rise. So when using instant yeast add yeast to one side of the bowl and salt to the other. With active dry yeast, mix it separately with water and then add into the flour and salt mix.

	Cuisine: International
	Recipe category: Cakes and bakes
	Prep time: 1 hour 10 min
	Cooking time: 20 min
	Serves: 8 buns
Ingredients:
Active dry yeast	1 tbsp
Luke warm water	3/4 cup
(37 degree to 40 degree C)
All purpose flour/maida	2 cups + 1/4 cups extra for dusting
Salt	1/4 tsp
Sugar	2 tbsp + 1/4 tsp
Milk	1/2 cup
Butter (unsalted)	2 tbsp+1 tbsp (for greasing and brushing)
Black raisins or golden raisins	25 Gms
For milk wash:
Milk	1 tbsp
For cross:
All purpose flour/maida	3 tbsp
Water	2 tbsp

Method:

1. In a bowl add active dry yeast, 1/4 tsp sugar and lukewarm water (when you touch water it should be warm but not hot)
2. Mix with a spoon and set it aside (5 min) to activate (foams and bubbles are formed)
3. In a large bowl add all purpose flour/maida, salt and 2 tbsp sugar
4. Mix all the dry ingredients. Make a well in the center and pour the activated yeast
5. Mix with your hands .Add 1/2 cup of milk (little by little) and start kneading
6. Knead for 3 min .Shape the dough into a ball and place in a bowl dusted with flour
7. Cover with a damp cloth and place it in a warm place for 30 min
8. The dough must have doubled by this time .Transfer it into a larger bowl or a kneading board
9. Sprinkle a little flour and knead (1 min)
10. Stretch the dough, add butter and raisins
11. Fold and knead again until the butter is completely incorporated into the dough (3 min)
12. At this stage you will get smooth, shiny and elastic dough
13. Divide the dough and make 8 equal smooth balls
14. Brush the baking tray with 1/2 tbsp butter and sprinkle a little flour
15. Arrange the balls on the tray leaving a little space in- between
16. Cover with a damp cloth and place it in a warm place (20 min)
17. The dough balls are doubled in size. Preheat oven at this stage (200 degree C for 10 min)
18. Apply milk on top of the buns with a brush
19. Mix all purpose flour and water to a thick paste
20. Dribble two lines across the buns with the help of a spoon
21. The buns are ready to bake
22. Transfer the buns to the preheated oven and bake (12-15 min at 200 degree)
23. Immediately brush 1/2 tbsp butter on top of the buns
24. Leave it to cool
25. Hot cross buns are ready to serve

Notes:

• Half a cup of milk is more than enough to knead the dough. But if you feel the dough is dry add a little water
• The dough looks sticky but with good kneading it turns to soft and elastic dough
• You can add tutti frutti or currants instead of raisins
• You can give an egg wash (beat 1/2 tsp milk with one egg) instead of milk wash
• Even though I have added 2 tbsp of sugar in the dough, the buns were not sweet
•  If you want sweet buns add more sugar in the dough or apply sugar syrup on top of buns instead of butter
• Apply sugar syrup or butter as soon as the buns are out of the oven (this prevents formation of hard crust)