Name: Hot Cross Buns
Yield: Makes 9 lb 8 oz/4.31 kg dough. DDT: 75°F/24°C
Ingredients: bread flour; eggs; currants; plumped; honey; milk; ground nutmeg; malt syrup; salt; sponge; ground allspice; sugar; ground cinnamon; egg wash; candied lemon peel; danish glaze; hot cross topping; instant dry yeast; lemon zest; butter

Preparation info

Makes
9 lb
dough. DDT: 75°F/24°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Sponge

Bread
Vegetarian

Method

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.
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