Hot Cross Buns

So #Easter is right around the corner so I finally have an excuse to bake #Hotcrossbuns 🤭 They are typically eaten on Good Friday so you have time to try out my recipe more than once 🤤🤤
In these spiced sweet buns I used #driedmango and Somersby's Mango beer which adds a great deeper taste all-around each bun complementing the dried fruit and makes it fluffier

In the White Cross ingredients I added some maple syrup and rum to give it a distinct mild taste.

The ingredients I used in detail:
Dry Ingredients
600gr Flour
130gr sugar
10gr salt
6gr cinnamon
2gr Mahlepi
2gr Cardamom
2gr Clove
Yeast

Wet Ingredients
260gr Somersby Beer with Mango and Lime (Feel free to swap with water/mango juice/orangeade. Though the carbonation in the beer makes the buns light and fluffy and the flavor complements the dried fruits in the bread)
60gr yogurt
Tangzhong
1 egg

Add-ins:
150gr white chocolate
90 gr dried mango pieces

50 gr butter
Orange zest from 1 orange

For the cross:
20gr maple syrup
10gr rum
45gr water
70gr flour

Fill them with Vanilla Pudding for superb taste:
In a pan:
420gr milk
Vanilla Pod and beans
60gr sugar

In a bowl:
40gr sugar
70gr milk
45gr Corn flour

Method

For the Dough:
Mix the dry ingredients.
Add the wet ingredients in and the add-ins.

Knead using your stand mixer until a rough dough is formed and add the orange zest and butter.
Knead for another 10 minutes.
Cover with plastic wrap and let proof until double in size (1-2h).

Meanwhile prepare the vanilla pudding.
Boil the milk, vanilla and part of the sugar and let it stand for 10 minutes before removing the pod.
In a bowl mix sugar, milk and corn flour and while whisking add the hot milk inside.
Transfer back to the pan and heat on medium heat whisking consistently until it thickens.
Cover with plastic wrap touching the surface and move to the fridge or ice bath to cool.

Punch the dough, divide into 60-80gr pieces and shape them into balls.
Let the dough balls proof for another 40 minutes.
Meanwhile preheat the oven at 190C.

Prepare the cross mixture by combining all the cross ingredients.

Transfer to a piping bag and pipe crosses on the dough balls.

Bake until golden (25 minutes in my oven).

Let them cool completely and then pipe the vanilla pudding inside, from the down side of the bun (if the vanilla pudding is too thick, mix it again so that it becomes creamy).

Enjoy and give me your thoughts when you try them 😋😋

#easter #hotcrossbuns #easterrecipes #easterfood #easterbuns #easterbakes #easterbaking #eastertradition
#baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams

So #Easter is right around the corner so I finally have an excuse to bake #Hotcrossbuns 🤭 They are typically eaten on Good Friday so you have time to try out my recipe more than once 🤤🤤
In these spiced sweet buns I used #driedmango and Somersby's Mango beer which adds a great deeper taste all-around each bun complementing the dried fruit and makes it fluffier

In the White Cross ingredients I added some maple syrup and rum to give it a distinct mild taste.

The ingredients I used in detail:
Dry Ingredients
600gr Flour
130gr sugar
10gr salt
6gr cinnamon
2gr Mahlepi
2gr Cardamom
2gr Clove
Yeast

Wet Ingredients
260gr Somersby Beer with Mango and Lime (Feel free to swap with water/mango juice/orangeade. Though the carbonation in the beer makes the buns light and fluffy and the flavor complements the dried fruits in the bread)
60gr yogurt
Tangzhong
1 egg

Add-ins:
150gr white chocolate
90 gr dried mango pieces

50 gr butter
Orange zest from 1 orange

For the cross:
20gr maple syrup
10gr rum
45gr water
70gr flour

Fill them with Vanilla Pudding for superb taste:
In a pan:
420gr milk
Vanilla Pod and beans
60gr sugar

In a bowl:
40gr sugar
70gr milk
45gr Corn flour

Method

For the Dough:
Mix the dry ingredients.
Add the wet ingredients in and the add-ins.

Knead using your stand mixer until a rough dough is formed and add the orange zest and butter.
Knead for another 10 minutes.
Cover with plastic wrap and let proof until double in size (1-2h).

Meanwhile prepare the vanilla pudding.
Boil the milk, vanilla and part of the sugar and let it stand for 10 minutes before removing the pod.
In a bowl mix sugar, milk and corn flour and while whisking add the hot milk inside.
Transfer back to the pan and heat on medium heat whisking consistently until it thickens.
Cover with plastic wrap touching the surface and move to the fridge or ice bath to cool.

Punch the dough, divide into 60-80gr pieces and shape them into balls.
Let the dough balls proof for another 40 minutes.
Meanwhile preheat the oven at 190C.

Prepare the cross mixture by combining all the cross ingredients.

Transfer to a piping bag and pipe crosses on the dough balls.

Bake until golden (25 minutes in my oven).

Let them cool completely and then pipe the vanilla pudding inside, from the down side of the bun (if the vanilla pudding is too thick, mix it again so that it becomes creamy).

Enjoy and give me your thoughts when you try them 😋😋

#easter #hotcrossbuns #easterrecipes #easterfood #easterbuns #easterbakes #easterbaking #eastertradition
#baking #foodblogger #bakingblog #baker #buns #bakingideas #homebaker #homemade #homebaking #foodstagram #foodphotography #foodporn #snackrecipes #snack #recipes #bakingrecipes #dessert #dessertrecipes #artisan #breadporn #breadlover #bake #f52community #f52grams