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RECIPE
9 INGREDIENTS14 STEPS1HR 40MIN

Brown Sugar Cranberry Hot Cross Bun

4.0
3 Ratings

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Make these brown sugar and cranberry hot cross buns packed with cranberries. Serve while still warm and spread with butter. Delicious!
1HR 40MIN
Total Time

Thank God I Bake

Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Bread Flour
1 cup
1/2 cup
Water
1
3 Tbsp
Brown Sugar
1 tsp
3 Tbsp
Butter , cubed
1/2 cup
Dried Cranberries

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Nutrition Per Serving

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CALORIES
585
FAT
13.4 g
PROTEIN
16.5 g
CARBS
100.2 g

Cooking Instructions

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Step 1
Melt the Butter (3 tablespoon).
Step 2
To prepare the tangzhong roux: mix the Bread Flour (50 gram) with Milk (125 milliliter) and Water (125 milliliter) until all flour dissolve and has no lumps.
Step 3
Cook in low-medium heat and keep stirring, if you have a thermometer, cook the water roux up to 65 degrees C (150 degrees F). This amount should be enough to make 2 batches; you can leave it in the fridge for up to 3 days.
Step 4
Transfer the tangzhong roux to a bowl to cool down, cover the water roux with cling wrap to prevent the surface from getting dried out.
Step 5
Put Milk (110 milliliter), tangzhong roux (100 grams), Brown Sugar (45 gram), Salt (1 teaspoon), Bread Flour (350 gram), and Instant Dry Yeast (1 1/2 teaspoon) into bread maker according to instruction.
Step 6
Select Dough mode in your bread machine. Once you see everything start to form a dough, pour in the melted Butter (40 gram) and Dried Cranberries (1/2 cup).
Step 7
Once your bread maker finishes the dough process, poke a hole into the dough. If it doesn't bounce back, your dough is finished.
Step 8
Transfer the dough onto a slightly floured bench top, press the dough down to get the air out. Cut into 9 pieces. Use a rolling pin, roll each piece flat and fold it like a dumpling to make a ball like dough.
Step 9
Line a square 18cmx18cm pan with baking paper and transfer the dough balls into the pan.
Step 10
Cover the pan with a towel or cling wrap to prevent the dough drying out. Let the dough rise for another 1-1.5 hours until it rises enough that the dough balls are touching each other.
Step 11
About 10 minutes before the dough is finished rising. Preheat the oven to 170 degrees C (340 degrees F).
Step 12
Combine the sugar, flour and water until well combined. Transfer to pipping bag.
Step 13
Brush the bun with Egg (1) on the top and pipe the flour mixture on top to create the “Cross”.
Step 14
Bake for 20-23 minutes. Once finished let it cool down for 5 minutes on a wire rack.

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Nutrition Per Serving
Calories
585
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
7.1 g
36%
Trans Fat
0.0 g
--
Cholesterol
75.6 mg
25%
Carbohydrates
100.2 g
36%
Fiber
3.5 g
12%
Sugars
25.9 g
--
Protein
16.5 g
33%
Sodium
662.2 mg
29%
Vitamin D
0.2 µg
1%
Calcium
115.5 mg
9%
Iron
4.7 mg
26%
Potassium
137.2 mg
3%
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