Culinary Institute of America

Hot Cross Buns

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Preparation info
  • Makes

    9 lb

    dough. DDT: 75°F/24°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Sponge

Method

  1. To prepare the sponge, combine the flour, yeast, and milk and mix on low speed with the dough hook attachment for 2 minutes and on medium speed for 1 minute. Ferment for 30 minutes.
  2. To prepare the final dough, combine the flour, eggs, lemon zest, butter, honey, malt syrup, sugar, cinnamon, nutmeg, allspice, salt, and sponge and mix for 4 minutes on low speed wi