See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in May for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on June 3rd via email.

Hot Cross Buns

Recipe by BACKhaus Bakery

This hot cross bun recipe contains 35% fruit and uses honey and golden syrup instead of sugar.

  • For Buns:
  • 1 kilo baker’s flour
  • 70g rye flour
  • 15g mixed spice
  • 40g dry yeast
  • 7g salt
  • 35g gluten
  • 10g bread improver
  • 85g butter
  • 650ml water
  • 75g honey
  • 50g golden syrup
  • 750g sultanas
  • 150g currants
  • For Choux Pastry:
  • 20g unsalted butter
  • 60ml water
  • 40g plain flour
  • 1 egg
  • For Glaze:
  • Apricot jam
  • Water
  1. Buns:Put the honey, golden syrup and water in a saucepan and heat to approximately 23°C
  2. Place all dry ingredients in a stand mixer bowl, using a dough hook. Combine with honey mixture and mix at a slow speed for 3 minutes until all the ingredients are well blended.
  3. Add the butter and dried fruit. Change the mixer speed to medium and knead for 4 – 6 minutes. The dough should be elastic and slightly sticky – if it is too sticky add more flour, 50g at a time and knead again for 1 minute.
  4. Let the dough rest for 20 minutes.
  5. Cut the dough into bun-sized pieces, around 75 – 90g each.
  6. Oil your hands lightly and then shape each piece into a ball.
  7. Place buns on a baking tray close to each other. Proof in a warm place (30-33°C) until they double in size.
  8. Choux Pastry for Crosses: Place butter and water in a saucepan and bring to the boil.
  9. Reduce heat, add flour and stir to combine.
  10. Cook for about 2 minutes or until mixture comes away from the sides of the pan.
  11. Add egg and beat until well combined.
  12. Cool, then use a 3mm piping cone to pipe crosses on buns.
  13. Bake at 200°C or 180°C fanforced for approximately 24 minutes.
  14. Check the internal temperature of the bun with a thermometer. The buns are baked when internal temperature reaches 90°C.
  15. Glaze:Heat apricot jam with a little water in a saucepan to form a thin glaze.
  16. Brush over warm hot cross buns and allow to cool.
  17. Enjoy your hot cross buns, warm with lashings of butter.

Get Your Ingredients

FOLLOW US

More