Hot Cross Buns
Servings: Makes 12 – 15
Cooking time: 15 – 20 minutes
What you’ll need
- 500g strong white bread flour
- 10g instant yeast
- 75g caster sugar
- pinch salt
- 40g butter (very soft)
- 2 medium eggs
- 150g currants
- 80g mixed peel, chopped
- 240ml milk ( full fat )
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- finely grated zest 1 orange or 1 lemon
- 2 tablespoons plain flour
- ½ teaspoon icing sugar
- 1 -2 tablespoons milk or water
- Very gently heat the milk until hand hot. Make sure the butter is very soft, heat a little if need be.
- Put the flour in a large mixing bowl, add the sugar, yeast and salt and mix together.
- Make a well in the centre and add the butter, eggs and most but not all of the milk
- Mix together with your hand until the mixture comes together, add a little more milk if need be.
- The mixture should be soft but not wet.
- Tip onto a lightly floured surface and knead for 5 – 10 minutes until smooth and silky.
- Put in a lightly oiled bowl and cover with a tea towel or cling film and leave in a warm place to rise for at least 1 hour or until doubled in size. It is okay to leave for 2 hours.
- Knock out the air and scatter the dried fruit, orange zest, and spices on top. Knead in until evenly incorporated.
- Divide into 12 or 15 pieces and roll into balls, place quite close together on a baking tray lined with baking paper.
- Cover with a tea towel or cling film and leave to rise for another 30 minutes – 1 hour or until doubled in size.
- Meanwhile preheat the oven to 220°C / 200°C fan, and make a paste with the four and water and put in a little piping bag.
- When risen, brush with egg wash ( 1 egg beaten well with a pinch of salt) and then pipe crosses on each bun.
- Bake for 15 – 20 minutes or until golden brown.
- Warm the apricot jam with a splash of water and brush over the tops to glaze.