Creme brûlée Hot Cross Buns
- 1 cup (240ml) whole milk
- 1/3 cup (80g) salted butter
- 2 eggs
- 3 1/2 cups (425g) strong white bread flour
- 1/3 cup (70g) caster sugar
- 1 packet (7g) dry activated yeast
- 1/2 tablespoon salt
- 1 tablespoon ground cinnamon
- Heat the butter in the milk on the stove, then set it aside to cool slightly.
- In a mixing bowl, combine all the dry ingredients and whisk together.
- Whisk the eggs together and pour half into the center of the mixing bowl.
- Stir a bit, then add half of the slightly warm milk. Mix, then add the remaining egg and milk.
- Use a stand mixer or your hands to combine the dough, then knead it on a floured counter for 6 minutes. If it’s too sticky, add flour.
- Place the dough in an oiled bowl, cover it with cling film, and let it rest for 1 hour.
- Shape the dough into 30g-40g balls and arrange them in a baking dish with 2-inch gaps. Cover with cling film for 45 minutes. Pipe flour paste crosses on top. Bake at 160°C for 16-18 minutes until the tops are brown.
- Once cool, pipe custard onto the buns (you can use pre-made custard to save time).
- Using either a wet or dry caramel melting method, dip the tops of the hot cross buns in the caramel. Enjoy your indulgent treat!
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