Hot Cross Buns – Brod & Taylor Canada
Classic Hot Cross Buns with raisins, apricots, and warm spices in a soft, enriched dough. This recipe uses a poolish preferment for rich flavor and finishes with the traditional cross and sweet...
Ingredients
- 100g (about ⅓ cup + 1 Tbsp) Water
- 100g (about ¾ cup) All-purpose flour
- Pinch Instant yeast
- 200g (all from above) Poolish
- 225g (1 C) Milk or water
- 8g (2 ½ tsp) Instant yeast
- 330g (2 ¾ C) All-purpose flour
- 50g (½ C) Spelt flour
- 9g ( 1 ½ tsp) Salt
- 70g (⅓ C) Sugar
- 3g (1 ½ tsp) Cinnamon
- 0.5g (⅛ tsp) Cloves
- 1.5g (½ tsp) Nutmeg
- 1g (½ tsp) Ginger
- 70g (5 TBSP) Butter, softened
- 115g (¾ C) Raisins
- 120g (1 C) Apricots, chopped
- 5g Orange zest, 1 medium
- 56g (½ C) Water
- 50g (¼ C) Sugar
- 35g (¼ C) Flour
- 10g (2 ½ tsp) Oil
- 30g (2 TBSP) Water
- Pinch of Salt
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