Traditionally eaten for Easter in Anglo-Saxon countries, Hot Cross Buns are small sandwiches with dried fruit and spices that can now be found year-round in the UK. There are also variations on the recipe with chocolate chips or nuts. These sandwiches are decorated with a white cross and served hot, cut in half and spread with butter.
Hot Cross Buns components:
300 ml of milk
500gm type 0 flour (plus 75g for drawing crosses)
75 grams of sugar
1 sachet of dry yeast
1 teaspoon salt
Half a teaspoon of cinnamon powder
3 tablespoons of apricot jam
Hot Cross Pan Preparation:
Bring the milk to a boil, remove from heat and add the butter. Let it cool to room temperature.
Mix the dry ingredients (flour, salt, sugar, yeast) in a bowl, then pour the butter and milk. Add the beaten egg and mix well with a wooden spoon. Then knead by hand.
Leave the dough to rise in a warm place covered with a clean, damp cloth for the kitchen for about an hour.
Then we add the raisins and knead again. Leave it to rest for another hour.
Divide the dough into 16 equal parts and shape into balls on a floured surface so that the dough does not stick.
Line the baking tray with parchment paper and place the balls, leaving room for the dough to rise further. Cover it and let it rise for another hour.
Mix the flour for the crosses with water until you get a cohesive dough. Use thin-cut pastry bags to create criss-crosses on each ball of dough. Bake in a preheated oven at 220 ° C for 20 minutes.
Meanwhile, heat the apricot jam over low heat, then pass it through a sieve. Then spread the hot jam over the sandwiches once they are cooked.