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Hot cross buns





2 unit

White sugar

60 oz


160 fl oz

Soft wheat flour

50 oz


40 oz

Iodized salt

7 oz


to taste

Ground cinnamon

to taste

Ground ginger

to taste

Sunflower oil

40 fl oz

Manitoba flour

500 oz

Dry brewer's yeast

3 oz

Barley malt

1 teaspoon

Bakery products from Italy

Hot cross buns

Hot cross buns

vegetarian with gluten with eggs

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Hot cross buns

Soficious sweet and spicy sandwiches.

Hot cross buns step 1

step 1

Start with the yeast preparation. Dissolve the malt in 100-120 ml. Of lukewarm water. Meanwhile in a bowl add 100 g. Of Flour Manitoba and the dry yeast yeast

Hot cross buns step 2

step 2

Pour the water with the malt into the bowl and mix vigorously with a wooden ladle until you get a dense batter.

Hot cross buns step 3

step 3

Cover the bowl with the film and let it rest covered with a can of vanilla in oven for at least 1 hour (the dough will have to double).

Hot cross buns step 4

step 4

In another bowl add 400 g. Of previously sifted manitoba flour, cinnamon, nutmeg and ginger powder.

Hot cross buns step 5

step 5

In a bowl soften the raisins in hot water.

Hot cross buns step 6

step 6

In a pot pour 120 ml. Of milk and let it cool. Once the milk is lukewarm, add sugar in the saucepan and let it dissolve well.

Hot cross buns step 7

step 7

In the bowl with the flour add in the center the sultana raisins, the potato milk, the oil of seeds, an egg and the yeast previously prepared.

Hot cross buns step 8

step 8

Knead well until you get a smooth and elastic band. Cover the bowl with the film and a cloth.

Hot cross buns step 9

step 9

The bowl must remain in the oven for at least 3 hours (the dough must be swollen and soft)

Hot cross buns step 10

step 10

Once it is well-balanced, divide the dough into so many pieces of 80-90 g. The one. Give the typical ball shape.

Hot cross buns step 11

step 11

Hand your buns on a baking sheet of paper well away from each other. Let it still rise in the oven off for an oretta.

Hot cross buns step 12

step 12

When they are leavened, brush the buns with a whipped egg and dilute with 2-3 tablespoons of milk. Stick a not too deep cross over each bun.

Hot cross buns step 13

step 13

Prepare the paste for the cross on the surface; Mix together 50 g. Flour with 50 ml. Of water and 10 g. Sugar (or fructose).

Hot cross buns step 14

step 14

Pour it all into a sack a few and recreate the cross shape over each bus. Bake at 180 ° C in a ventilated oven for 20-25 minutes.

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