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HOT CROSS BUNS
For April, Pamela creates a food that is the symbol of Good Friday and Easter Weekend. Of course, these nicely spiced and fruity buns, with a great soft texture, can be enjoyed anytime. You will need the following Pamela’s product: All-Purpose Flour Artisan Blend.
Print the recipe here: Hot Cross Buns
Measure & prep (soak in hot water and drain well if very dry):
⅓ cup dried cranberries, cherries or other dried fruit, roughly chopped if large
⅓ cup apricots, peaches or other dried fruit, roughly chopped if large
⅓ cup dried currants, or dried blueberries
⅓ cup golden raisins
Zest finely into a small bowl:
Cut zested orange in half and squeeze into smallest bowl:
1 TBSP orange juice
Set aside to reserve for frosting.
2 large eggs
to the zest in small bowl and beat with whisk until completely mixed.
Warm to 100°F:
1¾ cups warm milk
1 tsp sugar
Mix, and add:
5 tsp active dry yeast
Let sit until foamy, about 5 minutes.
In the bowl of stand mixer, whisk together:
3½ cups Pamela’s Artisan Flour (490 gr.)
½ cup sugar
2 tsp salt
1 ½ tsp allspice
½ tsp cinnamon
Cut into small dice:
½ cup plus 2 TBSP cold butter
Add to bowl with dry ingredients.
Mix with paddle attachment until mixture resembles coarse meal.
Make a well in the flour and add yeast, eggs, and fruit. Mix on medium until dough is completely mixed, about a minute.
Spray or grease a 9 x 13-inch pan, and line with parchment paper.
Divide dough into 15 equal pieces (about 33 grams each), or use large well-sprayed scoop (2½-inch diameter), for equal portions.
To form smooth tops, roll lightly in well-oiled hands using:
2 TBSP vegetable oil
Do NOT compress dough. Place in prepped pan, almost touching, 3 rows by 5 rows.
Cover with plastic wrap. Let buns rise, covered, in a warm place until doubled in bulk, about 60 to 90 minutes. Preheat oven to 400°, with rack in top third of oven.
Bake buns until mostly golden, about 25 minutes.
While buns are baking, make an egg glaze by beating together:
1 large egg
3 TBSP superfine granulated sugar
Gently brush buns lightly with egg glaze.
Return to oven and bake another 5 to 10 minutes; buns should be dark golden across the tops. Transfer to a rack to cool before removing from pan.
To make a frosting that can be dripped from a spoon, or squeezed through a pastry bag, , mix together:
2 TBSP butter, very soft
½ cup powdered sugar
1 TBSP milk or orange juice
Beat to combine to (add more liquid as necessary).
Carefully remove buns from pan, and place on wire rack over parchment.
Load frosting into pastry bag (or plastic bag), cut off a small point and squeeze the frosting across the buns in one direction, and then across in the other direction. Serve buns warm or at room temperature.
If you make this recipe, remember to share a photo of your Hot Cross Buns on any of our social media pages with hashtag: #BakingWithPamela.
Print the full recipe here: Hot Cross Buns