Snack

Hot Cross Buns

Hot cross buns are a delightful and iconic baked treat, particularly associated with Easter but enjoyed throughout the year. Often enjoyed toasted and generously slathered with Flora Plant B+tter, hot cross buns offer a perfect balance of sweetness and spice, creating a warm and aromatic aroma that fills the air during baking.
The soft and fluffy texture of the buns is complemented by the addition of flavourful mixed fruit, providing bursts of sweetness in every bite.

Hot cross buns are a delightful and iconic baked treat, particularly associated with Easter but enjoyed throughout the year. Often enjoyed toasted and generously slathered with Flora Plant B+tter, hot cross buns offer a perfect balance of sweetness and spice, creating a warm and aromatic aroma that fills the air during baking.

Cooking time20 minutes
Preparation time1 hour
Servings10 portions

INGREDIENTS
PREPARATION

300 g soya milk
50 g Flora Plant B+tter Unsalted
500 g strong white bread flour
7 g fast action dried yeast (1 sachet)
70 g caster sugar
1/2 tsp salt
2.5 tsp mixed spice
2.5 tsp ground cinnamon
1 large orange (zest & juice)
mixed fruit
70 g plain flour (warm water, added to make a pipe-able texture for the hot cross bun top)
100 g apricot jam

Warm the milk and melt in the Flora Plant B+tter Unsalted, allow to cool to hand warm temperature.
Mix together flour, yeast, spices, sugar, and salt mix with a dough hook while pouring in the cooled Flora Plant B+tter Unsalted and Soya milk mixture. Mix for approx. 5-7 minutes until a smooth dough is formed.
Cover and allow to prove for one hour, knock back the dough and add the mixed fruit, orange zest and juice.
Once combined, cover again and prove for a further one hour.
Divide dough and form into 12 even balls of around 90g. Space approx. 2cm apart on a lined tray. Cover and prove for another forty five minutes.
Mix the flour and warm water together to form a pip-eable paste, place in a piping bag with a small hole or nozzle.
Uncover the proved buns and pipe a cross on each one.
Bake at 220/200oC
Bake until golden brown, once removed from the oven brush with the warmed apricot jam and allow to cool.