Hot Cross Buns
March 28, 2018
A traditional Easter treat
- Prep: 2 hrs 25 mins
- Cook: 30 mins
- Yields: 16 buns
1Mix 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.
2In 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.
3Tip 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.
4Tip 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.
7Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size.
8Place, almost touching, on baking trays lined with baking parchment.
9Cover 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.
10Preheat the oven to 230C Beat the egg yolk with 1 tbsp milk and brush the buns with the mixture.
11Mix 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.
12Remove from the oven and cool on a wire rack.
13In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns.
14Allow to cool completely before serving.