Yael Shochat’s Hot Cross Buns
Makes 12 buns
Ingredients
For the buns
- 850g (6 cups) strong bread flour
- 125g unsalted butter, softened
- 175g honey
- 60g fresh yeast (or 20g instant dry yeast)
- 500ml milk, at room temperature
- 2 tbsp flaky salt, crushed
- 2 tbsp ground cinnamon
- 2 tsp ground nutmeg
- ⅓ tsp ground cloves
- 250g currants
- 125g mixed peel
For the pastry cream crosses
- ½ vanilla bean
- 400ml whole milk
- 50g cornflour
- 70g caster sugar
- 2 large eggs
- 40g unsalted butter, at room temperature
For the sugar syrup
- 150g caster sugar
- 125ml water
Method
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Combine flour, butter, honey, yeast and milk in a stand mixer or mixing bowl. Knead on low for 10 minutes then add salt and spices and knead for a further 5 minutes. If mixing by hand, transfer mixture to a floured surface and knead until smooth and elastic. Add salt and spices and knead for a further 10 minutes.
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Transfer dough to an oiled bowl, cover and leave to rise in a warm spot until doubled in size (around 1.5 hours). Meanwhile, make the sugar syrup by bringing sugar and water to the boil in a small saucepan. Simmer for one minute, remove from heat and set aside.
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Once the dough has risen, knead in currants and peel until evenly distributed.
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Divide dough into 12 and shape into even round buns. Place on a lined baking tray and leave to rise for a further 30 minutes until doubled in size.
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While dough is rising, make the pastry cream. Mix cornflour, sugar, salt and eggs into a paste. In a pot, bring the milk and vanilla bean to a boil, then add butter and paste and continue to cook, whisking until thickened. Remove from heat and leave to cool, mixing regularly to prevent a skin forming.
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Using the tip of a sharp knife, score the buns with crosses. Bake at 180°C for 15 minutes.
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Pipe a cross of pastry cream into the scored lines on the buns. Return to the oven and bake for a further 10 minutes, until buns are medium brown.
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Allow buns to cool for 5 minutes before brushing the tops with sugar syrup.
