Golden saffron hot cross buns
- A challenge
- April 2014
- Makes 12 buns
- Hands-on time 45 min, proving time 2 hours 30 min, oven time 25 min
Dan Lepard’s tips and tricks will ensure you’re well equipped to make this hot cross bun recipe with ease.
It might seem unreasonable to expect you’d have any leftover from this recipe, but if you do, find out what to do with leftover hot cross buns.
- 10.5g (5.4g saturated)
- 103.2g (44.6g sugars)
Dan’s tips for success:
Moisture: The fruit will plump up and absorb water as the dough rises, so don’t worry if the dough feels quite sticky to begin with.
Warmth: It’s crucial to keep the dough, and later the shaped buns, warm and humid as they rise – the dough loses heat quickly, especially when cut into pieces. If the dough or buns get too cold and dry, the buns will be heavy once baked. I cover the dough/buns with oiled cling film, then a tea towel, then put in a switched off but still warm oven that had been heated to no more than 50°C/fan30°C.
Timing: The baking time seems short, but the buns continue to cook when out of the oven.
The finish: It’s easier to pipe the crosses onto the buns in one long line so you get a smooth result.
Freeze the just-baked, cooled buns in an airtight container between layers of baking paper for up to 3 months. When defrosted they’ll be as good as just-baked.
Buy powdered saffron at saffronline.co.uk or grind it from the threads.
You can leave the dough to rise in the fridge overnight, then bring it to room temperature before shaping it, but the buns won’t be quite as light and fluffy in texture.
This recipe gives a weight for honey rather than a measure such as 2 tbsp. It’s more accurate and less messy (especially if you have scales that can be reset to zero).
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