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Warm Up Your Kitchen with Hot Cross Buns: The Perfect Easter Treat!

When crafting a recipe, it's crucial to keep it simple and clear, especially if you're aiming for a casual, easy-to-follow style. This approach ensures that your recipe is accessible to a wide range of cooks, from beginners to experienced chefs. Remember, the goal is to make the process as straightforward as possible, breaking down complex steps into manageable parts. Use descriptive language to guide the reader through each step, and consider including a personal touch or the story behind the recipe to make it more engaging. Additionally, providing clear instructions on quantities and measurements can significantly enhance the user experience, making it easier for anyone to follow along and achieve the desired result.


- Black Tea Raisins:

 - Karen's raisins: 50g

 - Sultana raisins: 50g

 - Black tea (tea bags): 2 pieces

 - Boiling water: 100ml

- Topping Dough:

 - Light flour: 20g

 - Sugar, salt: A little each

 - Salad oil: 4g

 - Water: 18-20g

- Finishing Syrup (Glaze):

 - Granulated sugar: 20g

 - Water: 20g

- Water Type:

 - Strong flour: 40g

 - Granulated sugar: 6g

 - Instant dry yeast (sugar tolerant): 3g

 - Lukewarm water (35-38℃): 80g

- Honkone:

 - Strong flour: 130g

 - Light flour: 30g

 - Granulated sugar: 30g

 - Salt: 2g

 - Cinnamon powder: 1g

 - Ginger powder: 0.3g

 - Allspice powder: 0.3g

 - Milk: 20g

 - Egg: 30g

 - Unsalted butter: 30g


1. Prepare the Black Tea Raisins:

   - Wash the currants and sultana raisins in warm water and drain.

   - Steep them in boiling water with black tea for 10 minutes.

   - Soak overnight.

   - Squeeze out the water thoroughly before using.

2. Make the Topping Dough:

   - Mix flour, sugar, and salt in a bowl.

   - Add salad oil and mix until crumbly.

   - Gradually add water to make a paste that's hard enough to squeeze out.

   - Put it in a piping bag.

3. Prepare the Finishing Syrup:

   - Heat the ingredients in a pot until the granulated sugar dissolves.

4. Prepare the Water Type:

   - Mix strong flour, granulated sugar, and instant dry yeast in a bowl.

   - Add lukewarm water and mix well with a whisk until smooth.

   - Ferment at 26-28℃ for 40-50 minutes.

5. Prepare the Honkone:

   - Mix all ingredients in a kneading machine for 8 to 10 minutes.

   - Add unsalted butter and knead for another 8 to 10 minutes.

   - Knead the dough.

6. Assemble the Buns:

   - Spread the dough on a work surface and top with black tea raisins.

   - Knead as if cutting with a card.

   - Place in a bowl and cover with cling film.

   - Ferment at 28-30℃ for 40-50 minutes.

   - Divide into 9 pieces and roll.

   - Let it rest on the bench for 15 minutes.

   - Shape the buns, roll them up again, and place them in the prepared mold.

   - Ferment for 40-50 minutes at 36-38℃.

7. Prepare the Topping:

   - Squeeze the topping dough.

   - Cut the tip of the piping bag into a 5-6mm wide piece.

   - Tie it in a cross shape (6 to 8 mm wide string).

8. Bake:

   - Bake at 180℃ for 18-20 minutes.

   - Remove from the mold and place in a cake cooler to cool.

9. Finish:

   - Brush on the finishing syrup and enjoy your Hot Cross Buns!

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