The Grounds of Alexandria's Hot Cross Bun Recipe

The Grounds of Alexandria's Hot Cross Bun Recipe

Hot cross buns are the ultimate treat to feast on during Easter and Paul McGrath, Group Executive Chef at The Grounds of Alexandria is offering a peak into his secret recipe.

This year, Paul has conjured up a unique twist on a classic favourite by blending unusual fruit combinations with his foolproof, melt-in-your-mouth bun recipe. So even if you're a novice baker, you're guaranteed to enjoy recreating these in your kitchen.

'It's no secret that food brings people together and what better way to enjoy Easter by sharing a homemade treat like hot cross buns with loved ones," says Paul. "Not only will they bring back the fondest of childhood memories, but surprising flavours have been added that will leave your guests wowed and wanting more."

His passion for creating wholesome food using fresh, seasonal produce has made The Grounds of Alexandra the ideal avenue for Paul to create the mouth watering, Instagram-worthy masterpieces that The Grounds is renowned for. And this Easter is no exception.

Makes: 15 hot cross buns

Ingredients

 
925g strong flour
85g caster sugar
17.5g salt
97.5g fresh yeast
22.5g mixed spice
85g butter
87.5g eggs
450ml milk
700g mixed fruit

Pastry Cross
75g plain flour

5-6 tbsp water

Glaze
115g caster sugar
60ml water

 

We use a special variety of mixed fruits, including hawthorns, persimmon, thai longan berries, dates,
sultanas, and figs. Our fruits are soaked in a spiced sugar syrup for up to 6 months so that they are juicy
and packed full of flavour.

 

Method

Preheat the oven to 180°C. Grease and line a large baking tray.
Combine flour, sugar, salt, yeast and mixed spice in a large bowl.
Melt butter in a saucepan, then add the milk and heat gently until the liquid is lukewarm.
Add liquid mixture and eggs to the dry ingredients.
Using an electric mixer with a dough hook attachment, bring the dough together on slow speed for 2 and a half minutes.
Increase the electric mixer speed and knead for a further 6-7 minutes. Add the mixed fruit to the bowl about 1 minute before the end of the kneading time.
Divide the dough into 15 equal pieces and roll each piece gently into a ball. Place dough balls onto lined tray, roughly 1 cm apart.
Cover tray and leave in a warm place to rest for 30 minutes, or until doubled in size.

If making these in cooler months, the dough may need to rest for 1.5-2 hours in order to rise sufficiently. Alternatively, you can try resting the dough in an oven (no warmer than 30°C) for quicker results.

For the cross, combine plain flour and enough water in a small bowl to form a smooth paste, then transfer to a piping bag.
Gently pat down the risen buns and carefully pipe a cross over the top of each bun.
Bake for 20-25 minutes, or until buns are cooked through and golden brown.
For the glaze, combine water and sugar in a small saucepan and stir until sugar dissolves. Bring to the boil until the mixture becomes a clear syrup.
Brush warm glaze over the hot cross buns and serve warm or at room temperature.