easter-special-pirouette-light-muscovado-sugar-hot-cross-buns-recipe

Hot Cross Buns Recipe: Easter Special with Pirouette Light Muscovado Sugar

Easter is just around the corner, and it's the perfect time to bake some delicious hot cross buns. This year, why not try adding a special touch with Pirouette Light Muscovado Sugar? Unlike refined granulated sugar, Pirouette Light Muscovado Sugar has a unique depth of flavour with subtle notes of toffee and caramel. The natural moisture content in this sugar will also keep your buns soft and tender for longer. Using UK’s favourite Maldon Sea Salt adds a unique texture to your buns.

 

This recipe makes 12 hot cross buns, perfect for sharing with family and friends during the Easter holidays. These buns are deliciously spiced with cinnamon, nutmeg, and mixed peel, and studded with raisins and currants. The buns are finished off with a sweet and sticky glaze made with Pirouette Light Muscovado Sugar, adding an extra layer of flavour and a beautiful shine.

DifficultyIntermediate

Celebrate Easter with the delightful aroma and taste of freshly baked hot cross buns. Our Easter Hot Cross Buns recipe, featuring Pirouette Light Muscovado Sugar, combines the perfect balance of warm spices, plump raisins, and a cross of sweet glaze. These soft and fluffy buns will become a beloved Easter tradition for your family.

easter-special-pirouette-light-muscovado-sugar-hot-cross-buns-recipe
Ingredients:
For the buns:
 500 g Casillo bread flour
 50 g Pirouette Light Muscovado Sugar
 2 tsp Ground cinnamon
 ½ tsp Ground nutmeg
 1 tsp Maldon Sea Salt
 7 g Dried yeast
 50 g Butter, melted
 300 ml Milk, warmed
 1 qt Egg, beaten
 150 g Raisins and currants
 50 g Mixed peel
For the glaze:
 3 tbsp Pirouette Light Muscovado Sugar
 2 tbsp Water
Instructions
1

In a large mixing bowl, combine the Casillo bread flour, Pirouette Light Muscovado Sugar, cinnamon, nutmeg, and Maldon Sea salt.

maldon-sea-salt

2

1. In a separate bowl, whisk together the dried yeast, melted butter, warmed milk, and beaten egg.
2. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir together until a dough forms.
3. Turn the dough out onto a floured surface and knead for 10 minutes until the dough becomes smooth and elastic.
4. Add the raisins, currants, and mixed peel, and knead for an additional 5 minutes until the fruits are evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and leave to rise in a warm place for 1 hour.
6. Once the dough has doubled in size, divide it into 12 equal pieces and shape each piece into a round bun.
7. Place the buns onto a baking tray lined with parchment paper and leave to rise for an additional 30 minutes.
8. Preheat the oven to 200°C. Use a sharp knife to cut a cross on the top of each bun.
9. Bake the buns for 15-20 minutes, until they are golden brown and sound hollow when tapped on the bottom.
10. While the buns are baking, make the glaze by combining the Pirouette Light Muscovado Sugar and water in a small saucepan over low heat. Stir until the sugar dissolves, and then bring the mixture to a boil.
11. Once the buns are out of the oven, brush the glaze over the top of each hot cross bun while they are still warm.

Enjoy these delicious Pirouette Light Muscovado Sugar Hot Cross Buns with a cup of tea or coffee and celebrate Easter in style!

You could also serve them to your guests along with some delicious sparkling grape juice from Normandy – from Bel Normande

By using Pirouette Light Muscovado Sugar instead of refined sugar, these Easter hot cross buns will have a unique and rich flavour, adding a special touch to your holiday celebrations. Plus, you can feel good knowing that you are using high-quality unrefined sugar that is ethically produced and traceable back to the source. Try this recipe out and taste the difference for yourself.

Note: The mentioned total time includes both prep time and cook time. The prep time allows for the dough to rise and rest, resulting in light and fluffy hot cross buns.

Buy ingredients for this recipe

 

Ingredients

Ingredients:
For the buns:
 500 g Casillo bread flour
 50 g Pirouette Light Muscovado Sugar
 2 tsp Ground cinnamon
 ½ tsp Ground nutmeg
 1 tsp Maldon Sea Salt
 7 g Dried yeast
 50 g Butter, melted
 300 ml Milk, warmed
 1 qt Egg, beaten
 150 g Raisins and currants
 50 g Mixed peel
For the glaze:
 3 tbsp Pirouette Light Muscovado Sugar
 2 tbsp Water

Directions

Instructions
1

In a large mixing bowl, combine the Casillo bread flour, Pirouette Light Muscovado Sugar, cinnamon, nutmeg, and Maldon Sea salt.

maldon-sea-salt

2

1. In a separate bowl, whisk together the dried yeast, melted butter, warmed milk, and beaten egg.
2. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir together until a dough forms.
3. Turn the dough out onto a floured surface and knead for 10 minutes until the dough becomes smooth and elastic.
4. Add the raisins, currants, and mixed peel, and knead for an additional 5 minutes until the fruits are evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and leave to rise in a warm place for 1 hour.
6. Once the dough has doubled in size, divide it into 12 equal pieces and shape each piece into a round bun.
7. Place the buns onto a baking tray lined with parchment paper and leave to rise for an additional 30 minutes.
8. Preheat the oven to 200°C. Use a sharp knife to cut a cross on the top of each bun.
9. Bake the buns for 15-20 minutes, until they are golden brown and sound hollow when tapped on the bottom.
10. While the buns are baking, make the glaze by combining the Pirouette Light Muscovado Sugar and water in a small saucepan over low heat. Stir until the sugar dissolves, and then bring the mixture to a boil.
11. Once the buns are out of the oven, brush the glaze over the top of each hot cross bun while they are still warm.

Hot Cross Buns Recipe: Easter Special with Pirouette Light Muscovado Sugar

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