For those of you who are avid home bakers, this week is no doubt one of the most exciting weeks of the year for you. And the same is true for the professionals turning out loaves by the hundred! Hot cross buns are by far one of the most rewarding, delicious sweets to make from scratch, not to mention how easy they are to knock up a batch. With autumn weather bringing the temp down, there’s not much better than matching your morning coffee with hot baked treats from your oven.
What do you like in a hot crossed bun? Sour dough or yeasted? Golden raisins or currants? Are modern alternatives like chocolate allowed? To use mixed peel or not? Infused syrup for the glaze?
The debate will never stop! We certainly appreciate a classic hot cross recipe but as we are, you know….coffee obsessed…. we’ve put together a recipe with a particularly coffee influenced twist. Our fruit is rehydrated with freshly brewed coffee and we’ve amped up the glaze with a coffee syrup. Whip up a batch of these tasty buns and you’ll be slathering on the butter every breakfast, morning break and afternoon tea every chance you can!
For the buns:
- 100g brown sugar
- 300g white flour
- 300g whole meal flour
- 7g salt
- 3g cinnamon (ground)
- 3g cardamom (ground)
- 3g coffee (ground)
- 250ml milk
- 50g warm coffee*
- 1 egg beaten
- 18g yeast
- Zest of one orange
- 50g butter melted
- 175g currants soaked in hot coffee*
For the egg wash:
- 1 egg beaten
- 20ml milk
For the glaze:
- 30g brown sugar
- 40g hot coffee*
For the crosses:
- 40g plain flour
- 40g self raising flour
- 20ml oil
- 60ml water
*Note: if you’re using espresso instead of filter, dilute your shots in half with hot water. Our go-to coffee is the Ardi from Ethiopia for it’s fruit action, but don’t let that stop you from experimenting!
- Preheat your fan-forced oven to 180C.
- Get the currants soaking in a small bowl covered with your favourite hot filter brew.
- Prepare the glaze by dissolving the sugar with the hot coffee and put aside.
- Make the cross mixture by mixing all ingredients together and filling into a small piping bag (a zip-lock bag will work too).
To make the buns:
- Add the sugar, flours, salt, spices and coffee to a bowl and mix to combine.
- Place the milk, coffee, egg and yeast in a bowl and lightly whisk. Add the zest of 1 orange.
- Tip the liquid mixture into the dry ingredients bowl and, if you’re using a stand mixer, use a dough hook on low for 10 minutes.
- If you’re preparing by hand, mix dry and wet ingredients until forming a loose dough, turn out onto your bench and knead for around 10 minutes.
- Still evenly mixing or kneading, add the melted butter a little at a time to evenly mix.
- Drain the currents and add in small amounts until fully combined in the same method.
- Put the dough in a container with a lid, rest it on the kitchen bench and wait about an hour for it double in size.
- Tip the dough out onto the bench and divide it into 12 balls.
- Place the dough balls onto a baking sheet and cover with a tea towel and allow to rise for 30 minutes.
- Using a pastry brush, paint the top of your buns with the eggwash.
- Use your piping bag to create the iconic cross on your buns.
- Bake for 20 minutes at 180 degrees and enjoy the delicious smells wafting through the house!
- Take the buns from the oven and finish with by brushing the tops with your coffee glaze.
- Now get amongst them – always best enjoyed hot!