Monday, April 02, 2018

Yuzu & Honey Hot Cross Buns

*Disclosure: I was sent some of these ingredients for the recipe. All opinions are my own.

I had a lovely Easter and this year I had the chance to try something new for me. I had never tried hot cross buns before and this year I gave them a try.

Photo credit: Yutaka

My first taste of hot cross buns was a slighty different version, accentuated with a lemony twist on the traditional taste. I had Yuzu & Honey Hot Cross Buns and they were delicious! I'll definitely be making these again in the future.

The yuzu gives them a zesty tang, whilst the honey gives an additional depth of flavour. Yutaka ( ) is the UK's leading Japanese food company with its range of authentic, traditional ingredients that allow you to make everything from sushi to delicious katsu curry in the comfort of your own home.

If you'd like to try the recipe for yourself, you can find it below:

Yuzu & Honey Hot Cross Buns

Makes 15-20

For the buns:

· 575g strong bread flour
· 75g caster sugar
· 75g sultanas
· 50g mixed peel
· 7g quick working yeast
· 1 tsp salt
· ½ tsp ground nutmeg
· ½ tsp ground cinnamon
· 250ml milk
· 3 tbsp honey
· 1½ tbsp. Yutaka Yuzu
·  2 tbsp water
· Zest of 2 lemons
· 50g butter
· 2 eggs beaten

For the cross:
75g plain flour

For the glaze:
1 tbsp caster sugar
1 tbsp water
Combine the flour, sugar, yeast, salt, nutmeg and cinnamon in a large bowl.

In a small saucepan, heat the milk, honey, yuzu, water, lemon zest and butter stirring constantly until butter has melted. Remove from heat and let cool 5 minutes then pour into a well in the centre of the flour mix. 

Combine using a wooden spoon then use your hands until the ingredients are all combined. Tip out onto a floured surface and knead for around 5 minutes, until the dough is smooth and stretchy.

Place your dough in a greased bowl, cover with cling film and leave somewhere warm to rise until doubled in size. Then add your sultanas and mixed peel whilst still in the bowl, knead to combine all the ingredients and leave once again to rise for about an hour. Make sure the cling film is also greased to avoid a crust forming on your dough.

Once the dough has risen again, divide into 15-20 pieces and roll into smooth balls. Line them up on parchment-lined baking trays allowing enough space for them to once again expand. Cover with a clean tea towel and leave for a further hour.

Preheat oven to 220c or gas mark seven. Mix the flour for the cross with some water to make a basic dough. Place in piping bag and pipe one line across each bun then repeat to form the cross.You can brush buns beaten egg to give a glaze.

Bake for around 20 mins or until buns are golden brown on top. Remove pan from the oven and let buns cool on a rack for 15 minutes.

Mix the caster sugar with boiling water and, once buns have cooled a little, brush with glaze.


Brit Boy said...


Dori said...

Brit Boy,
Yes,they were excellent!