Hot Cross Buns Recipe
Our hot cross buns recipe is perfect for Mother’s Day or Easter brunch. Let the KitchenAid mixer do all of the hard work!
We bake these buns in a gooey sauce made of butter, golden syrup and brown sugar. When you turn them out, there is a lovely gooey crust that makes these buns super tasty. Not an authentic hot cross bun but very, very delicious.
Dolce Butter
We were gifted some amazing Dolce Butter and we wanted to use it to create a new recipe. Our gooey rolls are a must have for Thanksgiving so we thought we would adapt that recipe and combine it with a traditional hot cross bun. We used butter, brown sugar and golden syrup to make a caramel that makes these buns sticky and gooey.
We used the vanilla flavour Dolce Butter in the goo of this recipe. It added the aromatic to transform these buns to be more than just bread.
Take it Easy
We use a foil flan dish for easy clean up. Serve and recycle. These are available at Amazon.
Ingredients
Dough
- 650 g plain flour
- 45 grams caster sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 14 grams dried yeast
- 2 large eggs
- 300 ml whole milk
- 50 grams butter
- 100 grams dried cranberries soaked in 25 ml hot water to soften
- 50 grams pecans finely chopped
- 1 tablespoon vegetable oil to oil the bowl
Goo Sauce (per pan)
- 50 grams golden syrup
- 25 grams light brown muscovado sugar
- 100 grams butter We used Dolce Butter, Vanilla Flavour
Milk Wash
- 2 tablespoons whole milk
Directions
Make the Dough
- In the KitchenAid mixer with dough hook attached, sift together flour, sugar, salt and cinnamon.
- Add the yeast.
- In a small sauce pan, heat the milk to body temperature and stir in the butter.
- Turn the KitchenAid Mixer to 2 and slowly pour in the milk and butter mixture.
- Add the eggs.
- Turn the mixer up to 4 and let the mixer knead the dough for 10 – 15 minutes. It is done when the dough is no longer sticky and has a nice smooth.
- Add cranberries and pecans after about 7 minutes.
- Tip the dough onto a lightly floured surface, shape into a ball and put in an oiled bowl.
- Cover bowl and keep in warm place until dough doubles in size.
Shape the Rolls
- Tip out the dough on a floured surface and cut into 12 equal size pieces
- Shape into balls for rolls or into 'snakes' and braid the snakes together and shape.
Make the Goo
- Put butter in the flan dish and put in oven to melt.
- Remove melted butter from oven and stir in brown sugar and golden syrup.
- Place four rolls on top of the 'goo' mixture.
- (Repeat for the other two foil dishes.)
- Let the dough rise for an hour until doubled in size.
Bake
- Heat oven fan oven to 200C
- Brush the rolls with milk
- Bake for 20 minutes.
Finish
- Remove from oven and let sit for 2 minutes before serving.
- Tip out onto a plate and let the goo dribble down the rolls. Make sure you scrape all of the goo – it is the best part!
Equipment
- Foil Flan Round
- KitchenAid Stand Mixer
- KitchenAid Mixer Dough Hook
- Silicone Pastry Brush
- Glass mixing bowl
