Hot Cross buns in less than an hour

Hot Cross Buns becs-table.com.au

Look at the new recipe I wrote for Bake Club.

 

Hot Cross Bunny becs-table.com.au
Make a Hot Cross Bunny

 

At Bake Club we can’t make many yeasted goods because of the time it takes to develop the dough.  We only have 2 hours and that’s hard while your drinking tea and chatting. 😉

Last week I set myself a task to develop a recipe that could be made  from start to finish in the time we have for our meetings. We’ve more than triple tested this recipe and the fastest time was 40 mins, from start to finish.  I hope you enjoy them, they taste as good as any of the supermarket brands and on the plus side, most of you will have the ingredients on hand.   Just remember don’t put them in the oven till they’ve doubled in size, keep the in a warm spot while proving. 

What Method was used in our Meetings?

I’ve added methods for by hand, by stand mixer and by Thermomix. There’s no excuse now, make em and tell us what you think.

5 from 1 reviews
Very Quick Hot Cross Buns
 
This recipe is not intended to take the place of proper fully developed Hot Cross Buns but they are great if you're short on time. The girls at Bake Club say they taste better than supermarket Hot Cross Buns and most of them will no longer purchase but make them as they're so easy.
Author:
Recipe type: Easter
Serves: 12
Ingredients
  • For the buns
  • 20 g active dry yeast (2 tablespoons)
  • 260 g warm milk between 40°c and 45°c (TM: Straight from the fridge is fine).
  • 70 g melted butter but cooled to at least between 40°c and 45°c
  • 45 g sugar
  • 1 egg
  • 2 tsp flaked salt We use Pink Murray Valley
  • 500 g Plain flour
  • 2 tsp cinnamon
  • 2 tsp Mixed spice
  • 1 tsp nutmeg
  • 180 g fruit combination of sultanas, currants, cranberries, whatever you like (Wash fruit and soak in boiling water to plump up first)
  • For the Cross Mixture
  • 30 g Cornflour
  • 1 tsp Castor sugar
  • 2 Tbsp Plain Flour
  • 1 ½ - 2 tablespoons water add a tsp at a time to get the consistency right after adding the first 1½ Tablespoons
  • For the Glaze Syrup
  • ½ cup Castor Sugar
  • 2 Tbsp Water
  • 2 Tbsp sieved apricot jam
Method
  1. By Hand Method
  2. Melt butter and set aside to cool.
  3. Warm milk to between 40 and 45c add yeast and stir to dissolve
  4. Whisk in the melted (but cooled) butter and sugar, cover with cling film and let stand for 5 minutes. The mixture should be all foamy at the end of this stage.
  5. Add the remainder of the ingredients except the fruit, combine until a soft dough is formed.
  6. Knead for around 8 minutes until the dough is smooth and elastic. Roll out the dough spread on the fruit, roll up and knead till combined.
  7. No need to prove here, go on to the next step.
  8. Divide the dough into 80 g balls, roll and shape as shown in bake club
  9. In the meantime, make your cross mixture. Mix all ingredients together and pour into a piping bag with the appropriate piping tube.
  10. Place onto a lined baking sheet so they are just touching. Cover with a clean tea-towel or Clingfilm, and leave to rest for 10 - 20 min. (if you have worked quickly the mix should still be warm leave them to double in size)
  11. Set the oven to 220° c (200°c Fan)
  12. Once the buns have doubled in size, draw the cross, then bake till golden brown. Depending on your oven you may want to rotate the tray ½ way through.
  13. Remove from the tray onto a wire rack to cool.
  14. Stand Mixer Method
  15. Melt butter and set aside to cool.
  16. Warm milk to between 40°c and 45°c and place it into your stand mixer along with the yeast, stir until the yeast dissolves.
  17. Add the cooled melted butter and sugar using a fork or whisk attachment till combined, cover the bowl with cling film, then leave to stand for 5 mins while you gather and weigh the remainder of your ingredients.
  18. After 5 minutes remove the cling film, your mix should be light and foamy at this stage,
  19. With the dough hook in place add the remainder of the ingredients except the fruit, and mix for 5-6 minutes until the dough smooth and elastic. Add the fruit in the last minute so it is fully kneaded through.
  20. No need to prove here, go straight on to the next step.
  21. Turn onto a lightly floured surface; Divide into 80 g pieces; roll and shape as shown in bake club.
  22. Place onto a lined baking sheet so they are just touching. Cover with a clean tea-towel or Clingfilm (not too tight), and leave to rest for 10 - 20 min. (if you have worked quickly the mix should still be warm which will help them rise fast so just leave them to double in size however long it takes)
  23. In the meantime, make your cross mixture. Mix all ingredients together and pour into a piping bag with the appropriate piping tube.
  24. Set the oven to 220° c (200°c Fan)
  25. Once the buns have doubled in size, draw the cross, then bake till golden brown. Depending on your oven you may want to rotate the tray ½ way through.
  26. Remove from the tray onto a wire rack to cool.
  27. Thermomix Method
  28. Add the butter to the TM bowl and meld at 50°c for 2 mins then remove from the bowl or melt another way and set aside to cool
  29. Add cold milk to the TM bowl and set to 50°c for 1.5 min's/sp2. When the time is up the 50°c light should not be on, if it is, remove the lid for a few seconds till the light goes off. then pop the lid back on, set to stir on speed 2/ 2 seconds, then proceed to add the yeast (making sure to miss the blades) set to speed 2 for 5 seconds.
  30. Add the butter and sugar and mix on speed 2.5 for 5 sec or so just to combine. Stand for 5 minutes with the lid on and MC in place.
  31. In the meantime, gather and weigh the remainder of your ingredients.
  32. Add the remainder of the ingredients except for the fruit and set to mix on speed 5/5 seconds or so till everything is combined.
  33. Set to knead for 3 minutes.
  34. Add the fruit and set on reverse speed + 5 for 6 seconds to fold in. (Go on, do it, the fruit will be fine)
  35. Turn onto a lightly floured surface; Divide into 80 g pieces then roll and shape as shown in bake club. Set onto a lined baking sheet so that they are just touching. Cover with Clingfilm but not too tight so they can’t grow and leave to rest till doubled in size, depending on the temperature it will take between 15 - 20 mins.
  36. In the meantime, make your cross mixture. Mix all ingredients together and pour into a piping bag with the appropriate piping tube. This mix needs to be pipeable but not runny at all.
  37. Set the oven to 220° c (200°c Fan)
  38. Once the buns have doubled in size, draw the cross, then bake until golden brown. Depending on your oven you may want to rotate the tray ½ way through.
  39. Remove from the tray onto a wire rack to cool.
Cross Mixture Method
  1. Mix together to form a paste. When mixing the texture should be loose enough to gently move like lava but not runny.
  2. Pipe on top of buns just before going into the oven.
Glaze Syrup Method
  1. Place in a saucepan on stove and stir until rolling boil and cook till the sugar has melted. Set aside till the buns come out of the oven then paint on the buns while still hot straight from the oven.
Chef Notes
Choose the method you'll use, and read the instructions before you start. The faster you can make these up to the proving stage the faster they will prove because the dough will still be warm and cover them loosely with Clingfilm will help them rise quickly.
Don't put them in the oven until they've doubled in size and they'll be perfect.
In all my bread making classes, I give ideas on making proving chambers you just have to pop them in a warm place.

 

and now for the scary bunny hehe hehe

Hot Cross Bun becs-table.com.au
Scary Bunny Hot Cross Bun

Author: Bec

Chef/Patissier

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