This week I saw the Pandoro hot cross buns for sale at Moore Wilson. $9.50 for 6. I had never made them before but I suddenly felt the urge to make them while the children were at home being sickliwinks. I searched for various breadmaker recipes and found the following one from Alison and Simon Holst. I ended up making 3 batches, with slight modifications to each batch to finally result in what I think is a good hot cross bun. Good enough that I won’t be shelling out $40 for 2 doz for Good Friday. All in all a good hot cross bun trial run.
HOT CROSS BUNS
To the breadmaker pan add (in order for a Sunbeam model – liquids last):
- 4 tsp of active yeast (increase to 4.5 tsp if buns arent too huge. I did).
- 4 cups high grade flour
- 1 tsp salt
- 1/2 cup of brown sugar
- 1 Tablespoon mixed spice, cinnamon,
- 1 tsp ground cloves (i didnt have any so used nutmeg instead)
Then the wet ingredients:
- 75 grams melted butter
- 1 large egg (stir it up before adding it in)
- 1 tsp vanilla
- 1/2 cup warm milk
- 1/2 cup warm water
Then add the fruit. My Breadmaker has an option to add the fruit after the first knead (it beeps) but I found the fruit was better incorporated by adding it at the beginning with everything else.
- 1 cup of mixed fruit or currants.
- Peel etc if you want it.
Set bread maker to DOUGH and let it run (mine takes 1.5 hours).
- Divide dough into 4 and form into rolls
- Divide each roll into 4, or 5
- Shape each roll into a round ball
- Arrange in a sprayed or teflon (or Scanpan) roasting dish leaving 1cm between each bun
- Cover with cling film and leave in a warm place til doubled in size. (I placed them into a previously warmed oven, hardly hot, just warm) Note mine didn’t actually “double” in size. Maybe they increased by 50% but certainly not double.
Grate 60 grams butter (I use frozen butter) and mix with 1 cup of high grade flour and 3 Tablespoons water. Form a dough, roll out on a floured board then cut into shapes or crosses. Brush egg onto the strips, then lay the strips egg-side-down into diagonal crosses across each bun – such that the ends lie into the gaps (that was my innovation).
BAKE AND GLAZE:
Bake in a preheated 200 degree C oven for 10-12 mins or until the tops are browned. While the buns are baking prepare the glaze: Bring to the boil:
- 1 Tablespoon honey
- 1 Tablespoon golden syrup
- 1 Tablespoon water
Once the buns come out glaze immediately, and allow to cool and dry.