ProGel Hot Cross Buns
Created by our Baking Ambassador Lea, owner of The Blondie Baker.
Bun Ingredients
100g Caster sugar
200g Bread flour (Optional)
500g Plain flour (or 700g if no bread flour)
9g Active dry yeast
1 tbsp Mixed Spice
1/2 tsp Salt
100g Chocolate chips
160g Crushed mini eggs
375ml Skimmed milk (Any)
50g Unsalted butter (melt and cool)
Spray oil
Few drops of Salted Caramel flavouring (or any flavour)
*You can replace the milk, butter and chocolate chips with vegan options - not an egg based recipe
*This recipe uses a stand mixer but you can knead the dough by hand
Decorating Ingredients
Recipe
Buns Method:
In a stand mixer bowl add both flours, yeast, sugar, mixed spice, chocolate chips, mini eggs and salt and mix the dry ingredients with a dough hook.
Add a good squeeze of the ProGel of your choice.
Warm the milk in the microwave, add in the salted caramel flavouring.
Then add the milk and butter to the dry mix.
Mix for 1 minute on speed 2, then for a further 4 minutes on speed 4. A smooth elastic dough should form together, coming away from the sides of the bowl. If it’s too sticky add a little flour until this happens.
Leave the dough in the bowl, cover with clingfilm and place in a warm space for 1-1.5hrs until the dough doubles in size.
Grease a 9 x 13″ baking tray with spray oil and line with baking paper.
Remove cling wrap and punch the dough to deflate.
Dust your work surface with flour, weigh your dough and divide weight by 12.
Place the dough on work surface, roll into a log and cut into 12 weighed pieces.
Take a piece of dough and create a ball shape by tucking the edges under it’s self to make a smooth dough ball (See reel)
Place the ball with the smooth side up into the lined baking tray, creating another 11 dough balls, lining them up 3x4 spacing equally allowing for rising.
Size up cling film to cover the baking tray, spray cling film with oil and cover the baking tray.
Return tray to your warm place and leave to rise 30 – 45 minutes.
After second rise, preheat fan oven to 180°C/350°F, 200°C for a non fan oven
Crosses Method:
Mix flour, a squeeze of Lemon
ProGel and water, with a small whisk (or fork) mix until a thick runny paste
forms.
Spoon into a piping bag and snip
the end, about 0.5cm off.
Remove the cling film and pipe
crosses onto the buns.
Pop into the middle of the oven
and bake for 16-18 minutes. Don’t let them brown too much.
Glazing method:
Once the hot cross buns are
removed from the oven, place the Apricot jam in a cup and pop into the
microwave for 30-45 seconds, making the jam runny.
Leave the buns in the baking tray
and brush the jam over them whilst still warm.
Allow Hot Cross Buns to cool
before removing from the tray. Slice open and fill with a good chocolate spread
for a serving option!
