Hot Cross Buns: Fruit and Chocolate Versions

Steps

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1. 1
   Add sugar to warm milk, then add the egg (or substitute 50g extra milk if not using egg). Mix until the sugar is completely dissolved.
   ▶ ≈0:50
2. 2
   Add the yeast and mix until fully blended. Set aside in a warm spot to activate for at least 10 minutes. If there's no activation after 10 minutes, the yeast is dead and needs replacing.
   ▶ ≈1:10
3. 3
   Add the activated yeast mixture to a mixing bowl. Add the olive oil or neutral cooking oil.
   ▶ ≈1:38
4. 4
   In another bowl, combine the flour, salt, allspice, ground cinnamon, and freshly ground nutmeg. Mix together.
   ▶ ≈1:53
5. 5
   Add the mixed dried fruit (for traditional version) or chocolate chips (for chocolate version) to the dry ingredients and mix together.
   ▶ ≈2:26
6. 6
   Add the dry ingredient mixture to the bowl with the wet mixture. Attach the dough hook and use the mixer to knead for 10 minutes until the dough comes together. (Hand kneading also takes 10 minutes.)
   ▶ ≈2:39
7. 7
   While kneading, lightly grease a large bowl with cooking oil. Once kneading is complete, turn the dough out onto the work surface. Fold it gently a few times, form it into a ball, then drag it across the bench to tighten the outer skin.
   ▶ ≈3:00
8. 8
   Place the dough in the oiled bowl, making sure it has a thin coat of oil. Cover the bowl with a lid or shower cap. Let it proof in a warm place for about 1 hour or until it has at least doubled in size.
   ▶ ≈3:37
9. 9
   After proofing, dust the work surface lightly with flour and turn out the dough. Dust the top of the dough lightly as well. Press the dough firmly to release the built-up gas, reform into a ball, and weigh it. It should be around 1 kg (2 lb 3 oz).
   ▶ ≈4:20
10. 10
    Divide the dough into 12 equal pieces of approximately 84g (4 oz) each. Use a scale for accuracy or divide by eye.
    ▶ ≈4:52
11. 11
    Roll each piece of dough into a ball using the proper rolling technique for uniform shaping.
    ▶ ≈5:18
12. 12
    Place the dough balls in a lightly oiled baking tin, arranged in 3 columns and 4 rows. Lightly coat a piece of cling film with cooking oil and loosely place it over the buns, making sure they have room to rise. Let them proof for 45 minutes.
    ▶ ≈5:44
13. 13
    While the dough proofs, prepare the cross glaze: mix flour and icing sugar in a small bowl. Add water and mix to a smooth paste. Avoid overmixing to prevent excess gluten development. Pour into a piping bag fitted with a small round nozzle (about 3mm or 1/8 inch hole size).
    ▶ ≈6:38
14. 14
    Preheat the oven to 180°C (355°F, gas mark 4).
    ▶ ≈7:19
15. 15
    Once proofing is complete, carefully remove the cling film. Take the piping bag and pipe a straight line down the center of the front row of buns. Repeat for the other two rows, piping slowly over the gaps to allow the mixture to drop between the buns. Then pipe the same way horizontally to create the cross pattern.
    ▶ ≈7:36
16. 16
    Place the buns in the preheated oven and bake for 16 minutes until golden brown. If they appear light in color, bake for a few more minutes.
    ▶ ≈8:10
17. 17
    When the buns are finished baking, remove them from the oven. While they are hot, prepare the final glaze: add sugar to boiling water and mix until the sugar dissolves.
    ▶ ≈9:05
18. 18
    While the buns are still hot, brush the sticky sugar glaze onto the surface of each bun. Alternatively, melted apricot jam can be used.
    ▶ ≈9:42
19. 19
    Let the buns cool for 10 minutes before serving. They are best enjoyed fresh from the oven with plenty of butter.
    ▶ ≈10:03