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Vincent Girardin, Food Manager at Le Pain Quotidien shares his amazing hot cross bun recipe.
Make the dough:
Whisk yeast, sugar and warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.
Shape the buns:
Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.
Preheat oven to 200°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole.
Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C.
Bake for 20 minutes or until golden and cooked through.
Meanwhile, mix the sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack.
Brush tops with glaze. Set aside to cool slightly.
To ensure you get the best Hot Cross Buns like we do, use all organic products. This will make for the most beautiful traditional buns, a true delicacy.
For more information please visit www.lepainquotidien.com.au .
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