TEAR AND SHARE HOT CROSS BUNS
Prepared in our versatile cast iron Sauté Pan, these delicious tear and share hot cross buns are the perfect Easter showstopper. Any leftovers can be kept fresh for up to five times longer with ZWILLING Fresh & Save Vacuum Boxes.
Created by Brittany Woodruff for STAUB
Created by Brittany Woodruff for STAUB
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INGREDIENTS
- 225ml Milk
- 500g Strong White Flour
- 65g Caster Sugar
- 7g Fast Action Yeast
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Tsp Ginger
- 1/2 Tsp Nutmeg
- Zest of 1 Orange
- 50g Butter (cold)
- 200g Sultanas
- 2 Medium Eggs
Toppings:
- 50g Flour
- 50ml Water
- Marmalade (to glaze)
HOW TO MAKE IT
- Warm your milk in a pan until warm.
- In a bowl, combine the flour, caster sugar, cinnamon, ginger, nutmeg, yeast, caster salt and orange zest.
- Add the butter and use your fingers to combine the mixture.
- Next add the milk, eggs and sultanas and mix it together well.
- Transfer the dough out onto a lightly floured surface.
- Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
- Transfer to a clean bowl which is lightly oiled, cover the bowl with clingfilm and leave to rise until it has doubled in size (1-2 hours)
- Once risen, remove from the bowl and knead lightly on a floured surface to knock the air out.
- Split the dough evenly into 11 balls ( approx. 100g per ball).
- Lightly grease the STAUB cast iron sauté pan and gently place the balls in leaving a small gap between each.
- Cover with lightly oiled cling film, and leave to rise (45-60 minutes) while your oven pre heats at 180°C
- Meanwhile whisk the flour and water together, and carefully pipe the crosses on top of the buns.
- Bake in the oven for 20 minutes.
- Take out of the oven and brush lightly with marmalade and leave to cool fully - Enjoy
