Traditionally eaten on Good Friday, these hot cross buns are so good they don’t tend to last till Saturday! The maple syrup glaze and dry heat of the oven give these buns a unique flavour that everyone is bound to love.
For the buns
- 540g Strong White Bread Flour
- 20g Mixed Spice
- 15g Milk Powder
- 60g Caster Sugar
- Pinch of Salt
- 20g Fresh Yeast
- 4 Eggs
- 45g Soft Unsalted Butter
- 60g Raisins
- 40g Mixed Peel
For the cross
- 100g Strong White Bread Flour
- 20ml Sunflower Oil
- 50ml Water
- Pinch of Salt
For the glaze
- 40g Castor Sugar
- 30g Maple Syrup
- 30ml Milk
- 20ml Water
For this recipe your will firstly need to fire up your oven to its optimum temperature, from there, you will need to allow time for your oven to cool until it reaches around 17)°c-200°c.
To make the dough, mix all the bun ingredients except the raisins and mixed peel until a smooth and elastic dough is formed. Transfer to an airtight container and leave to prove in the fridge overnight.
The following day, pop the dough back into a mixing bowl, mix in the raisins and mixed peel, then divide into 8 and shape into buns.
Place the buns on a lined baking tray, spray with a little water, loosely cover with cling film and leave to prove until doubled in size.
Once doubled in size, mix together the cross ingredients, and roll out on a floured surface, cut into strips ready to make the crosses.
Egg wash the buns, carefully put on the crosses and bake in the oven for around 20 minutes- checking half way through.
As soon as the buns come out of the oven, whisk together the glaze ingredients and brush over the hot buns.
You can serve the hot sticky buns immediately, allow them to cool, or toast them with lashings of butter the following day.
Are you interested in our wood fired ovens? Head over to our product pages for more information.