Hot cross buns are even better cooked in a combi steam oven! The addition of the moisture in the cooking process produces a lighter crumb and a delicious, crunchy top. After all, this is how the commercial bakeries cook their yeast breads and buns so you know it is going to be even better cooked at home.
I use to make hot cross buns each year but now that I have a combi and I have to say that there is a remarkable difference. I remember they were heavier and the top wasn’t as crunchy and delicious. Worth using the proper bread flour rather than standard plain flour, it is now readily available in your usual supermarket.
It is nearly Easter so get baking now! Another delicious treat for Easter from the combi steam oven would be the Brioche pear tart here
450g strong bread flour + extra for kneading
7g dried yeast
50g caster sugar + 1tsp
1 tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
225ml warm milk
1 medium egg, beaten
50g melted butter
20g mixed peel
50g plain flour
2 tbsp apricot jam or marmalade plus a little water.
- Put the bread flour, yeast, caster sugar and 1 tsp salt in the bowl together with the mixed spice and cinnamon, mix well.
- Make a well in the centre and add the milk, egg and melted butter.
- Mix with a wooden spoon, then transfer onto a floured worktop and start kneading with your hands.
- Knead for at least 10 minutes until the dough is smooth and elastic. I needed quite a bit more flour as the mix is quite wet.
- Transfer to a clean, lightly greased bowl and cover with cling film. Put in a warm place for at least an hour or until doubled in size. If your combi has a dough proving function you can put the dough in for this time and just leave it, turned off when the set program is finished. Leave for about an hour in total until doubled in size. The Miele program for proving is 15 minutes and you can find it in the Auto Programs, “Special”.
- After that time transfer back onto a floured surface flatten a bit and scatter over the sultanas and mixed peel. Knead a few more times.
- Divide the dough into 16 even portions and shape into smooth round rolls. Place on the flat combi baking tray, greased or lined with baking sheet and cover with a clean tea towel. Leave to rise again for at least 30 minutes.
- Pre-heat the oven to 180°C. Mix the plain flour with 4-5 tablespoons of water and 1 tsp of sugar. It should have a thick paste consistency. Spoon into a piping bag and pipe white lines on the rolls to make crosses.
- Bake on Combination mode 190°C + 90% steam for 15 minutes then add another cooking stage; 160°C + 30% steam for 6 minutes.
- Warm the jam or marmalade with a little water until melted. Strain it into a clean bowl, removing any fruit. Brush over warm buns when they are out of the oven. Makes them look even better!
Delicious served warm with butter and a cup of tea 🙂