Hot Cross Buns

PennyAuthorPenny
00DifficultyIntermediate

A traditional Easter treat

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Yields16 Servings
Prep Time2 hrs 25 minsCook Time30 minsTotal Time2 hrs 55 mins

 175g mixed dried fruit
 1 orange, zested
 7g sachet fast-action dried yeast
 175g caster sugar
 300ml semi-skimmed milk, warm, plus 1 tbspnmilk to glaze
 600g strong white bread flour
 3 tspn mixed spice
 ½ tspn ground cinnamon
 1 whole nutmeg, to grate
 75g butter, softened, plus 1 tbspn melted butter
 oil to grease
 1 medium egg yolk
 50g plain flour

1

Mix together the dried fruit and orange zest in a bowl. . Put the yeast in a jug with 15g caster sugar. Pour over 4 tbsp warm milk and leave to foam for 5 minutes.

2

In a food processor, pulse the flour, 110g caster sugar, a pinch of salt, the mixed spice, cinnamon, a good grating of nutmeg and the softened butter until the mixture resembles breadcrumbs.

3

Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a dough, adding more milk if needed.

4

Tip on to a floured surface and knead for 8-10 minutes, until smooth and elastic.

5

Add the dried fruits and zest mixture and knead until combined.

6

Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for an hour or so until doubled in size.

7

Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size.

8

Place, almost touching, on baking trays lined with baking parchment.

9

Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take another hour or so depending on the temperature.

10

Preheat the oven to 230C Beat the egg yolk with 1 tbsp milk and brush the buns with the mixture.

11

Mix the plain flour and 1 tbsp melted butter with 4 tbsp water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190c and bake for a further 10-15 minutes until risen and golden.

12

Remove from the oven and cool on a wire rack.

13

In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns.

14

Allow to cool completely before serving.

Category

Ingredients

 175g mixed dried fruit
 1 orange, zested
 7g sachet fast-action dried yeast
 175g caster sugar
 300ml semi-skimmed milk, warm, plus 1 tbspnmilk to glaze
 600g strong white bread flour
 3 tspn mixed spice
 ½ tspn ground cinnamon
 1 whole nutmeg, to grate
 75g butter, softened, plus 1 tbspn melted butter
 oil to grease
 1 medium egg yolk
 50g plain flour

Directions

1

Mix together the dried fruit and orange zest in a bowl. . Put the yeast in a jug with 15g caster sugar. Pour over 4 tbsp warm milk and leave to foam for 5 minutes.

2

In a food processor, pulse the flour, 110g caster sugar, a pinch of salt, the mixed spice, cinnamon, a good grating of nutmeg and the softened butter until the mixture resembles breadcrumbs.

3

Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a dough, adding more milk if needed.

4

Tip on to a floured surface and knead for 8-10 minutes, until smooth and elastic.

5

Add the dried fruits and zest mixture and knead until combined.

6

Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for an hour or so until doubled in size.

7

Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size.

8

Place, almost touching, on baking trays lined with baking parchment.

9

Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take another hour or so depending on the temperature.

10

Preheat the oven to 230C Beat the egg yolk with 1 tbsp milk and brush the buns with the mixture.

11

Mix the plain flour and 1 tbsp melted butter with 4 tbsp water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190c and bake for a further 10-15 minutes until risen and golden.

12

Remove from the oven and cool on a wire rack.

13

In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns.

14

Allow to cool completely before serving.

Hot Cross Buns

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