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Hot Cross Buns
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.
Ingredients
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1 teaspoon caster sugar
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1 tablespoons dried yeast
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75 millilitre (3 fluid ounce) milk
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125 millilitre (4 fluid ounce) warm water
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450 gram (1 pound) strong plain flour
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2 teaspoon Mixed Spice
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¼ teaspoon Ground Nutmeg
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½ teaspoon Cinnamon Ground
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125 gram (5 ounce) dried mixed fruit
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75 gram (3 ounce) caster sugar
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50 gram (2 ounce) salted butter, melted
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1 medium egg, beaten
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For the crosses:
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1 teaspoon caster sugar
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5 tablespoons plain flour
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45 millilitre (3 tablespoons) water
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For the glaze:
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1 tablespoons caster sugar
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3 tablespoons milk
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Blend the yeast with the milk, water and 1 tsp caster sugar. Set aside in a warm place for 10-15 minutes until frothy.
- 3 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.
- 4 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.
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