Springtime was made for the aroma of Easter baking to drift through the house, and these deliciously spiced homemade hot cross buns are just the trick. Tried and tested for great results every time, the perfect combination of mixed spice enriched with nutmeg and cinnamon balances out the wonderfully sweet fruit.
If there’s one recipe to add to your Easter baking repertoire, then these hot cross buns should be it. They’re glorious served warm straight from the oven with a generous spread of butter, but can also keep to be toasted for seasonal breakfasts over the long weekend.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Blend the yeast with the milk, water and 1 tsp caster sugar. Set aside in a warm place for 10-15 minutes until frothy.
Meanwhile, sift the flour and spices into a large bowl. Stir in the yeast mixture, then the fruit, sugar, butter and egg to form a dough. Turn out onto a floured surface and knead until smooth and elastic. Return to the bowl, cover with clingfilm and leave in a warm place until doubled in size, about 30-45 minutes.
Divide the dough into 12, kneading into round buns. Place on a greased baking sheet approx. 2cm (¾") apart. Cover with clingfilm and leave in a warm place for 45 minutes. For the crosses, mix the sugar, flour and water together. Fill a piping bag and pipe a cross on each bun. Bake for 20-25 minutes until golden. For the glaze, mix together the milk and sugar and brush over the warm buns. Serve warm, or allow to cool.