Chef Kayla-Ann Osborn’s Easter hot cross buns

Makes 8 buns

Over the Easter weekend, the Delaire Graff Wine Lounge is offering free hot cross buns when ordering a glass or bottle of Delaire Graff Cabernet Franc Rosé to enjoy with the view.

However, for those who cannot join us in person, we’re sharing our hot cross bun recipe to enjoy at home with the ones you love…

Delaire Graff Estate Easter Hot Cross Bun

INGREDIENTS:

30g raisins

84g flour

pinch of instant yeast

500g stoneground bread flour

8g sugar

7g salt

3g instant yeast

2g cinnamon

2g all spice

30g eggs

50g butter

170g room temperature water

 

 

Delaire Graff Estate Easter Hot Cross Bun

METHOD

The day before:

Boil 30g raisin with 120g water, then puree with a stick blender. Allow the mixture to cool down to room temperature.

Mix in 84g flour and a pinch of salt and a small pinch of instant yeast.

Leave at room temperature overnight.

The next day:

Mix together the 500g stoneground bread flour, 8g sugar, 7g salt, 3g instant yeast, 2g cinnamon, 2g all spice, 30g eggs, 50g butter and 170g room temperature water.

Add the pre ferment from the day before.

Mix for 3-5 mins.

Cover and allow to proof for 30 minutes, fold the dough over itself and proof for another 30 minutes.

Divide the dough into 60g balls, lightly shape into rounds and rest for 10 minutes.

Shape into balls and place them into lined bread tins, approximately 8 in a tin.

Preheat the oven to 180c

Allow to proof until doubled in size.

Mix an egg yolk with a little milk and brush the top of the buns lightly.

Make a paste with flour and water and pipe lines across the top of the buns.

Bake until fully cooked. Approximately 30 minutes.

(optional) glaze the buns with a mixture of apricot jam and water when they come out of the oven.

 

Paired with the Delaire Graff Cabernet Franc Rosé

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