Hot Cross Bun

Ingredients:

• 100g Unsalted butter
• 100g White fine sugar
• 10g Salt
• 25g Skim milk powder
• 2 eggs beaten and divided
• 500g All-purpose flour
• 13g Instant yeast
• 200g Water
• 125g Dried currants
• 30g Regular fruit mix
• 60g Golden raisins

Cross paste:

• 75g Warm water
• 67g All-purpose flour
• 15g Unsalted butter
• 7g Skim milk powder
• Baking powder a pinch
• Salt a pinch

Apricot Jam(optional) to glaze- 2 tablespoon

Directions:

1. Activate the yeast by dissolving in the warm water.
2. In a stand mixer fitted with a paddle attachment combine butter, sugar, salt, spices and milk powder.
3. Add in 3/4 of the beaten egg and slowly mix until incorporated.
4. Add in the flour and yeast mixture. Switch to a dough hook and mix for 3-4 mins on low. Increase to medium speed and continue mixing for 6 minutes until a smooth dough is formed.
5. Add the dried fruit and fold it into the dough until fully incorporated.
6. Round up the dough placing it in a clean bowl and cover with a clean towel. Allow it to rise for 1-1 1/2 hours at room temperature.
7. When the dough has doubled in size, divide the dough into 15 80g pieces. Shape it into a ball and place it on a medium baking tray lined with parchment. Space the buns accordingly so that once they are doubled in size, they just barely touch each other.
8. Proof the buns while covered with a towel for 45 minutes in the oven or 1 hour at room temperature.
9. Once the buns are doubled in size, use the remaining egg with a tablespoon of water to make an egg wash. Brush on top of the buns.
10. Combine all ingredients for cross paste and mix until incorporated. Fill a piping bag. Pipe the cross paste across the buns.
11. Bake the buns at 370°F for 12-15 minutes or until golden.

Optional:

Combine the apricot jam with 3 tablespoons of water and heat it in the microwave for 1 minutes. It should have a syrup consistency and it can be used as a glaze when the buns are out of the oven.

Serve the Hot Cross Buns warm with lots of butter!