Chef Jill Sandique teaches how to make Hot Cross Buns

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MANILA, Philippines — Thanks to some talented pastry chefs, we are able able to taste some breads that are traditionally associated with Lent, including Hot Cross Buns, but very few of us know how to actually make them.

Inspired by the observance of Holy Week, when things pleasantly slowed down and left some time on everyone’s hands, Chef Jill Sandique made a good batch of Hot Cross Buns for personal and family consumption and thought of sharing the recipe so more people can make them and enjoy them next year.

Lightly spiced, sweet buns with raisins, she slathered her share of Hot Cross Buns with a generous amount of Innobake butter and had it with a cup of good hot coffee. Ah, so good!

Innobake Hot Cross Buns

Ingredients:

For the sponge:

1/4 cup (60 ml.) fresh or full cream milk

1 tsp. (about 5 grams) granulated sugar

2 1/4 tsps. (7.5 grams) active or instant dry yeast

2 tbsps. (15 grams) bread flour

For the dough:

1/2 cup (120 ml.) fresh or full cream milk

3 tbsps. (about 37 grams) brown sugar

1 large (50 grams) egg

1/4 cup (57 grams) Innobake Unsalted Butter, softened

1/2 tsp. (3 grams) salt

2 1/2 - 3 cups (300 to 360 grams) bread flour

1/2 tsp. (2.5 grams) ground cinnamon or allspice

1/8 tsp. (0.5 gram) ground nutmeg

1/3 cup (60 grams) natural raisins

1 1/2 Tbsps. (20 grams) candied orange or lemon peel, optional

For the flour paste:

1 tbsp. Innobake Unsalted Butter, softened

2 tsps. granulated sugar

2 tbsps. (15 grams) all-purpose flour

1- 2 tbsps. (15-30 ml.) water

For the egg wash:

1 whole egg

2 tsps. water

Pinch of salt

Procedure:

1. To make the sponge, put together fresh or full cream milk and sugar in a mixer bowl. Disperse yeast in the liquid and set aside for 2 minutes to allow the yeast to activate. Whisk to dissolve. Add bread flour. Set aside for 20 to 30 minutes or until triple in volume.

2. Add the rest of the ingredients for the dough, except raisins and orange or lemon peel, and blend well. Turn mixer speed to low and knead the dough for 8 to 10 minutes or until smooth and elastic. Add raisins and candied orange (or lemon) peel, if using. Form dough into a ball and place in an oiled bowl. Cover with plastic film and allow to rise in a warm, draft-free place for 1 1/2 to 2 hours or until dough is double.

3. Divide dough into 12 pieces (about 60 to 65 grams each) and form into small balls.

4. Grease an 8x12-inch (20x30-cm) or 9x13-inch (22x33-cm) rectangular pan with vegetable oil or shortening. Arrange the buns onto the prepared pans. Cover with plastic film or clean kitchen towel. Set aside dough for 1 to 1 1/2 hours, or until double.

5. Preheat oven to 375ºF (190ºC).

6. Prepare the flour paste by mixing the softened Innobake butter, sugar, flour and water in a small bowl. Set aside briefly.

7. For the egg wash, whisk together all ingredients until combined.

8. When the dough balls are double in size, lightly brush top with egg wash, then pipe the flour paste into a “cross” pattern over each bun as shown in the photo. Bake the buns for 18 to 22 minutes or until done.

*Chef’s note: You may also brush the top of each bun with sugar glaze or more Innobake melted butter immediately after the buns come out of the oven.

RELATED: Hot Cross Buns: The Holy Week bread