Hot Cross Buns with Vetta SMART Protein Flour

Hot Cross Buns with Vetta SMART Protein Flour

Serves: 6 - 7 Buns  |  Prep: 30 - 35min   |   Rising time: 2.5hrs 

Protein per bun approx. 18g

Part a: Soaked mixed fruits

  • ½ cup (73g) dried mixed fruits
  • 6 ½ tbps (85g) boiling water


Part b: Cooked Flour Paste


Part c: Dough

  • 1/3 cup (80ml) whole milk (warmed to 43-46℃)
  • ¼ cup (30g) brown sugar
  • 1tsp baking powder (4g)
  • 1 ½ cups (186g) Vetta SMART Protein Plain Flour
  • 1 tsp (4g) dry instant yeast
  • 1 small egg (25g) (room temperature, lightly beaten)
  • 8g milk powder
  • 1g table salt
  • ½ tsp (3g) vanilla extract
  • 1 tsp (2.6g) cinnamon
  • ¼ tsp (0.8g) nutmeg
  • ¼ tsp (0.27g) ginger powder
  • 1/8 tsp (0.2g) ground cloves
  • A pinch pimento (0.13g)
  • 1 tbsp (15g) unsalted butter (room temperature)
  • All the cooked flour paste
  • Soaked & drained mixed fruits


Part d: Crosses


Part e: Sugar syrup

  • 1 tbps (15g) water
  • 1/3 cup (25g) sugar
  • 1/4tsp (1.08g) vanilla extract

Part a: In a bowl, combine dried mixed fruits with boiling water. Cover with cling wrap, set aside for 10-15 minutes. Drain well.

Part b: In a saucepan, combine flour and water then whisk till the flour dissolves. Place over medium heat, cook to a paste consistency stirring constantly to prevent burning. Transfer into a ramekin, set aside to cool.

Part c:

  1. Preheat oven to 50℃ fan-forced/ 70℃ conventional. In a medium/ mixer bowl, add all ingredients except for butter and mixed fruits. Using a dough hook attachment, mix ingredients on low speed until just combined. The dough will not look smooth like using a regular flour but do not attempt to mix further, this will develop too much gluten making the baked product tough.
  2. Add in butter, mix on low until the butter just dissolves. Add in drained fruits, mix till just evenly distributed throughout the dough. Transfer into a clean greased bowl and cover with a damped towel.
  3. Turn off oven, place the bowl into the oven and let the dough rise for 1-2 hours till doubled in size.
  4. Turn the dough out onto a lightly floured surface, divide into 60g portions (6-7 pieces), then shape each one into a tight ball.
  5. Transfer the balls onto a baking paper lined tray, allowing a 2cm gap between each ball. Cover with the damp towel, let it rise in the oven again for 30-60 minutes or until doubled in size. (Note: turn the oven back on during cold weather).

Part d: In a bowl, mix flour and water to a paste, then transfer into a pipping bag. Cut a small tip at the end.

  1. Take the dough out of the oven. Preheat the oven to 170℃ (fan-forced), 190℃ (convectional). Pipe crosses onto each roll (Note: pipe horizontally across all the rolls, then vertically across all the rolls). Bake for 25-30 minutes, covering with foil halfway through if browning too fast.

Part e: Halfway through baking, make the sugar syrup. Combine all ingredients together in a saucepan, bring to a boil till all the sugar dissolves then set aside to cool.
Once the buns are out of the oven, immediately brush with the cooled sugar syrup.

Serve and enjoy!