Hot cross buns
For the ‘poolish’ (starter) For the buns For the topping In advance, make the starter by mixing 50ml room temperature water with the yeast in a small cup…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Kitchen scale
- Piping bag
- Cooling rack
- Oven
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Cup
- Measuring cup
- Pastry brush
- Spoon
Ingredients
- 2g fresh yeast
- 50g white spelt flour
- 65g mixed peel
- 65g sultanas
- 65g currants
- Rum or dark beer, to cover
- 280g flour
- 130ml water at room temperature
- 80g white spelt flour
- 40g caster sugar
- 40ml milk
- 1 free range egg (beaten)
- 85g butter (grated)
- ½ tsp salt
- 5g ground ginger
- 4g ground cinnamon
- 2g ground nutmeg
- 1g ground clove
- 1g ground star anise
- 80g white spelt flour, for the cross
- 2 tbsp honey, for the glazing
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