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Lotus Biscoff Hot Cross Buns

Fluffy and soft hot cross buns stuffed with Lotus Biscoff spread. This is my go to hot cross bun repine that is simple to make and very delicious perfect in time for Easter.
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Prep Time 20 minutes
Cook Time 28 minutes
Proofing time 1 hour 30 minutes
Course Bread, Breakfast, Brunch, Finger food, tea time
Cuisine American, Belgian, British
Servings 14 buns

Equipment

  • Mixing bowls
  • Scrapper/rubber spatula
  • Baking tray
  • Cling wrap
  • Piping bag
  • Round nozzle

Ingredients
  

For the buns -

  • 380 gm Warm milk
  • 14 gm Yeast
  • 60 gm Castor sugar
  • 600 gm Flour
  • 80 gm Butter cold
  • 120 gm Dried fruit hydrated in water or rum
  • 1 Egg
  • 1 tsp Cinnamon powder
  • 1 tsp All spice powder
  • 1/2 tsp Nutmeg powder
  • 1 tsp Salt

For the Crosses -

  • 50 gm Flour
  • 50 gm Water

Finishing -

  • 1 Egg egg wash
  • 1/2 jar Lotus Biscoff spread
  • 3 tbsp Honey

Instructions
 

  • If your dried fruits are hard hydrate them in a little warm water for a few minutes before starting.
  • We start by blooming the yeast in a small bowl with warm milk and sugar. Stir and set aside for 10 mins until frothy.
  • In a large mixing bowl add the flour and butter, rub them together until they resemble fine bread crumbs.
  • Add the softened dry fruits into the bowl with the salt, spice and distribute evenly. Add the egg and milk yeast mixture. Mix everything together until combined and no dry pockets. The dough will be sticky and that’s perfect. you can do this step with a rubber spatula.
  • Clean your hands using the scraper/spatula and add oil onto your hands and on the dough. Using the scrapper bring it together and briefly shape with your hands, you could use a rubber spatula as well. Place the dough into the oiled bowl, cover and leave to rise for over an hour until doubled in volume (around 45-60 minutes)
  • After the dough has risen, remove the covering and oil your hands well before knocking the dough back. Transfer to a clean work surface and bang the dough onto the surface multiple times until it is smooth and not sticky. If you feel the dough is too sticky add as much as 1/3 cup flour but ideally avoid it, you rather use oil on your hands or the surface to avoid it from sticking.
  • Portion the dough into 14 pieces (or 7 larger buns), roll the dough into balls and transfer to the baking tray lined with baking paper. Cover and leave to rise for 15 – 20 mins until they are bigger.
  • At this time, preheat the oven to 180℃. Let us make the mixture for the crosses, mix the flour and water together until combined, transfer to a piping bag. Once the buns have risen, brush them with an egg wash and pipe them with the cross mixture.
  • Bake them for 25-28 mins. They will be done when they are golden and risen, they will also have a hollow sound if you tap them. They will have a crust while they are hot.
  • Fill a piping bag fitted with a large round nozzle and spoon the Lotus Biscoff spread into it. Flip the buns upside down, make hole into the bottom of the buns with a knife and pipe the Lotus Biscoff spread into each bun (I used half a jar for 14 buns but you can add as much or as little as you prefer). Brush them with honey while still warm and serve immediately.

Notes

  • Allow the yeast to bloom before you add it into the flour mixture.
  • Be patient with the rising of the dough, allow it to proof until doubled in volume.
  • Fill the buns generously with the Lotus Biscoff spread.