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.
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.
Hot Cross Buns
Our gooey take on hot cross buns.
CourseDessert & Bakery
100gramsdried cranberriessoaked in 25 ml hot water to soften
1tablespoonvegetable oilto oil the bowl
Goo Sauce (per pan)
25gramslight brown muscovado sugar
100gramsbutterWe used Dolce Butter, Vanilla Flavour
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.
Heat oven fan oven to 200C
Brush the rolls with milk
Bake for 20 minutes.
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!