Hop into Easter with Bel Café’s famous hot cross buns! Although our cafés aren’t open to serve our usually highly-anticipated springtime treats, there’s no reason you shouldn’t still devour these goodies from home. From the Bel Café recipe vault, we are sharing our secret to these moist and pillowy, sweet and spicy traditional Easter treats.
Hot Cross Buns
Ingredients for Piping Paste:
3⁄4 cup pastry flour
1/3 cup grapeseed oil
3/4 cup water
- Sift flour.
- Slowly combine flour with oil.
- Slowly add water and mix until the mixture reaches a consistency of a thick paste.
Hot Cross Dough
20g cinnamon stick
500g bread flour
500g pastry flour
75g milk powder
75g fresh yeast
500 mL milk
1 lemon, zest
1 orange, zest
250g dried currants
125g yellow raisins
125g candied citrus
- Toast cinnamon stick, cloves, cardamom, and nutmeg in a 325°F (162°C) oven until fragrant. Then let it cool completely.
- With a spice mill, grind all spices into a fine powder and then sift.
- Combine spices with bread flour, pastry flour, sugar, milk powder, and salt and then sift again.
- Combine yeast and milk and mix with an immersion blender until the yeast has dissolved.
- With a stand mixer, combine dry ingredients with butter, eggs, and zest.
- Using a dough hook attachment, mix the dough on 50% speed for about 2 minutes and then at 80% speed for another 5-6 minutes.
- Add dried fruits and mix briefly until combined.
- Grease a stainless steel bowl and place dough in it. Lightly cover it.
- Place the dough in a warm spot to allow the dough to proof and double in volume.
- Portion dough into 75g pieces, form into buns, and place in alternating rows on a parchment-lined baking tray.
- Cover lightly and place in a warm spot again to allow it to proof again until about 70% of its size.
- Lightly brush with an egg wash and bake in a preheated oven at 325°F (162°C) for about 15-20 minutes.
- Pipe a cross with paste and bake for another 5 minutes.