Hot Cross Buns
Hot Cross Buns are soft, sweet buns traditionally eaten on Good Friday.
Originally from Anglo-Saxon countries, the recipe has also spread to Canada.
There are many legends surrounding this recipe. It is said to have beneficial effects: a small bite is enough to cure flu or seasonal illnesses.
For some they are a symbol of friendship all year round, for others they protect sailors from shipwrecks and houses from fires.
What is certain is that they are a delicious breakfast!
Preparation: 30 minutes - 4 hours rest time
Cooking: 15 minutes
- 300 g of flour
- 100 g of whole milk
- 4 g of brewer’s yeast
- 1 egg and 1 yolk
- 40 g of MapleFarm Maple Syrup, Grade A, Very Dark Variety
- the peel of half an organic lemon
- 5 g of fine salt
- 50 g of butter
- 60 g of currants
- 50 g of icing sugar
- Mix 50g of flour with 25g of water and 4g of brewer’s yeast. Let the dough rest until it has doubled in size.
- In the planetary mixer put the remaining flour, the previously prepared dough, milk, an egg, lemon peel and maple syrup.
- Knead until the dough is sticky but homogeneous.
- Add the salt and continue kneading.
- Let the dough rest for a few minutes, then resume kneading and gradually add the
- the butter in small bits. Continue to knead until the dough detaches completely from the bowl.
- Finally, distribute the sultanas evenly.