Gail’s hot cross buns
- March 2018
- Makes 20
- Hands-on time 50-55 min, oven time 20-22 min, plus rising and proving
The recipe for these hot cross buns comes from Gail’s Bakery and they’re ever so special. Each bun is packed full of dried fruit and finished with a spiced syrup to achieve that signature sticky top. Enjoy with plenty of butter, hot out the oven – it’s the best way.
- 5.7g fat (2.6g saturated)
- 38.5g (18.4g sugars)
This hot cross bun dough contains a lot of butter so it can take a long time to rise, especially in a cool room (yeast needs warmth to get to work). If your oven has a bread-proving setting, it’s useful here. Make sure the temperature stays below 60°C/ 40°C fan so you don’t kill the yeast.
Make sure the dough is very elastic before you start to add the butter. It should stretch rather than tear.
Once all the butter has been added, use the ‘window-pane test’ to see if your dough is ready. When the gluten has developed enough, the dough can be stretched until it’s thin enough to let the light through.
Adding the salt to the dough will cause the dough to break up slightly. Don’t worry – just keep kneading until you can no longer feel the salt grains and the dough has become smooth and shiny again before you start to add the fruit.
Pipe the cross topping slowly and in straight lines. If you move slowly as you squeeze, the paste will naturally fall in between the buns, so no need to move the bag up and down.
Make the dough up to 12 hours ahead (to the end of step 5) and leave to rise in the fridge overnight, loosely covered. Let it come to room temperature before shaping (step 6). The baked buns will keep for 48 hours but are best warmed through in a low oven before eating. Freeze the cooked buns for up to 1 month, well wrapped in cling film. Fully defrost and warm through in a low oven to serve.
Rate & review