Chef Rachel Gaylord: Hot Cross Buns

Chef Rachel Gaylord:
Hot Cross Buns

Hot Cross Buns


Water 75g
Sugar 25g
Triplesec 25g
Lemon Zest ½ each
Golden Raisins 55g
Dried Currents 30g

Milk 250g
Active Dry Yeast 14g
Whole Eggs 2 each
Butter 55g

Bread Flour 455g
Salt 2.5 tsp
Cinnamon 1tsp
Ginger ½ tsp
Nutmeg ¼ tsp
Allspice ¼ tsp
Cloves 1/8 tsp
Sugar 55g


Combine the water, sugar, triplesec and lemon zest – bring to a simmer
Pour over the raisins and currents – set aside to soak

Warm the milk to room temp then stir in the yeast
Melt the butter and set aside to cool

Combine the flour, salt, all spices and sugar
Make a well in the center and pour in the milk-yeast mix, the melted butter and both eggs
Mix together until a shaggy dough is formed
Turn out onto a flour dusted counter top and knead four about 10 minutes or until the dough is smooth
Knead in the rehydrated currents and raisins
Move the dough to an oiled bowl and let proof for about an hour or until the dough is double in volume
Preheat the oven to 350F
Divide the dough into 12 pieces and shape into boules – arranage them on a baking tray with about 1.5 inches in between
Let the dough proof again for about 45 minutes or until the boules are doubled in size and just barely touching
Make a paste with flour and water and use a spoon to shape a cross on each bun
Bake for 20 – 25 minutes or until golden brown – Pull from the oven and glaze with honey.