Spiced Hot Cross Buns with Raisins and Orange Peel
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
A milk and butter dough spiced with cinnamon, ginger and cardamom is studded with raisins and candied orange peel, shaped into 12 buns, piped with flour-paste crosses and baked, then brushed with sugar glaze while hot.
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Method
- 1
Dough. Knead the spiced dough, then knead in the fruit.
- 2
First rise. Cover and leave until doubled.
- 3
Shape. Shape 12 tight buns and prove in the tin until touching.
- 4
Crosses. Pipe thick flour-paste lines across each row in both directions.
- 5
Bake. Bake until browned and 88-93 °C in the centre.
- 6
Glaze. Brush with hot sugar syrup and serve warm.
Storage
Keep airtight at room temperature for up to 2 days, or freeze for up to 1 month. Toast split buns and serve with butter. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook
- cling film
- 23 x 33 cm baking tin, buttered
- small bowl
- piping bag or freezer bag
- small saucepan
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 297 kcal |
| Protein | 7.4 g |
| Carbohydrate | 54.5 g |
| of which sugars | 19.1 g |
| of which free sugars | 11.3 g |
| Fat | 5.7 g |
| of which saturates | 3.1 g |
| Fibre | 2 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
