Hot Cross Buns with Marmalade Glaze

By Kitchen Sanctuary · 180 min

Ingredients

Instructions

1. Put the flour and sugar in a stand mixer bowl or large bowl; add the salt to one side and the yeast to the other side.
2. Warm the milk, butter and orange zest in the microwave until the butter melts and the liquid is hot but not scalding. Add it to the flour mixture and mix briefly with the dough hook or a wooden spoon.
3. Add the beaten egg and mix again, then knead with the dough hook for 5 minutes. If kneading by hand, knead 5-10 minutes on an oiled surface, not a floured one.
4. Add the sultanas, sprinkle the cinnamon over the dough and mix for another minute to spread them through.
5. Shape the dough into a ball, place in a lightly oiled bowl, cover with clingfilm and prove in a warm place for 1-2 hours, until doubled in size.
6. Divide the dough into 19 roughly equal pieces (about 55 g each if weighing). Shape each into a ball.
7. Arrange the balls on a tray lined with baking parchment: a row of 5 down the middle, a row of 4 on each side, then a row of 3 on the outside, forming two rough circles around the centre bun. Leave about 1 cm between them. Put the tray in a carrier bag and prove for one final hour.
8. Preheat the oven to 200°C/400°F (fan). Mix the plain flour with about 5 tbsp cold water with a fork to a paste about the consistency of wallpaper paste, adding more flour or water as needed.
9. Pipe the paste in crosses onto the buns using a piping bag with a small round nozzle or a small hole cut in a plastic bag. Bake for 20 minutes.
10. Brush the buns with marmalade while still hot. Heat the marmalade until runny (optionally sieve it first) and spread it over the tops and sides with a pastry brush.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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