Directions
Easter is always a favorite time of year and with Easter approaching the mind automatically starts to remember the smell of fresh baked hot cross buns for Sunday afternoon tea. This is a very traditional recipe for hot cross buns.
Servings: 12 Buns
Ingredients
- 18 oz Bread flour
- 2 3/4 oz Granulated sugar
- 2 tsp Mixed spice
- 1 tsp Cinnamon
- Lemon zest
- 1/4 oz Salt
- 1/4 oz Fast acting yeast
- 1 1/2 oz Butter unsalted
- 10 fl oz Whole milk
- 2 ea Egg - large
- 7 oz Golden raisins
- 1 3/4 oz Mixed peel
Instructions
- In a large mixing bowl, combine the flour, sugar, spices and the lemon zest. Stir to mix well. Add the salt and yeast to the bowl being sure to keep them on opposite sides of the bowl.
- In a small pan, warm the milk until it is just warm to the touch. In a separate pan, melt the butter. Both of these can be done in the microwave but be sure not to get the milk hot. Add half of the milk and the butter to the bowl with the flour mixture. Now, add the egg and with your hands bring the mixture together being sure to mix in the flour around the edges of the bowl, then gradually add the rest of the milk until you have a slack dough.
- On a lightly floured work surface, knead the dough as you mix in the golden raisins and the chopped mixed dried fruit. Knead for about 10 minutes or if you prefer, you can use the stand mixer with the dough hook to do this. Form the dough into a ball, place in a bowl and cover with cling film. Allow to rise for about an hour or until doubled in size.
- When the dough has risen, turn it out onto a floured work surface and divide into 12 equal sized pieces. Roll the pieces with floured hands into balls. Line a large baking sheet with parchment and place the balls on the paper so they are fairly close. The idea here is that as they rise they touch. Flatten the tops of the balls slightly with your hand.
- Cover the balls with a clean dry cloth and set in a draft free place to rise for an hour or until doubled in size.
- Preheat an oven to 375ºF. Mix 3 oz plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Gently heat the honey and water until just combined and brush over the top of the warm buns and leave to cool.
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