premier-mcdougal 5/2/20

Tear & Share Hot Cross Buns

Dr. Oetker Professional
Serves: 9
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  • 500g strong white bread flour, plus extra for dusting
  • 7g Fast-action dried yeast
  • 5g salt
  • 5g ground cinnamon
  • 50g light brown sugar
  • 250ml whole milk, warm
  • 10ml Valencian Orange Extract
  • 50g unsalted butter, melted
  • 1 large egg, beaten
  • 100g currants
  • 30ml whole milk
  • 40g caster sugar
  • 1g icing sugar
  • 75g Dr. Oetker Ready to Roll Marzipan


  2. Grease and line a 23cm (9inch) diameter spring-form cake tin with baking parchment. Mix the flour, cinnamon, dried yeast, salt and light brown sugar together in a large mixing bowl. Make a well in the centre
  3. Pour half the milk in the centre of the well. Add the orange extract, butter and all but 1 tbsp egg. Gently mix into the flour to form a smooth, thick paste in the middle. Stir in the currants
  4. Gradually pour and mix in the remaining milk, stirring to form a slightly sticky, moist dough in the centre of the bowl
  5. Turn out and knead the dough. Push any loose currants back in as you knead
  6. Put the dough in a large, lightly oiled bowl, big enough to allow room for the dough to double in size. Cover and leave to rise at a cool, room temperature, for 2½ to 3 hours or until doubled in size
  7. Turn out and form the dough into a ball and let it rest for 5 minutes. Divide into 9 equal portions and form into balls. Place one in the middle of the tin and arrange the others round the edge of the tin. Cover with oiled cling film and leave in a warm place for about an hour or until doubled in size
  8. Preheat the oven to 200˚C. Brush the reserved egg all over the buns. Bake for about 30 minutes until richly golden and the buns sound hollow when tapped. Cool in the tin for 10 minutes
  10. Put the milk in a saucepan with the caster sugar. Heat gently, stirring until dissolved, then bring to the boil and simmer for a few seconds until syrupy
  11. Carefully unclip the tin and transfer the bun round to a wire rack. Brush generously all over with the sugary milk glaze and leave to cool completely
  12. To serve, lightly dust the work surface with icing sugar, roll out the marzipan thinly and cut out 18 1cm (1/2inch) wide strips approx. 6 to 7cm (2 ¾ to 3 inch) long for the crosses. Lay 2 strips, crossing, over each bun and press down gently. Serve
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