Hot Cross Buns

The smell of a freshly baked hot cross bun will always take me back to working next to a bakery, and is still something I find hard to resist wanting to eat. Baking your own is well worth it to fill your home with that amazing scent of mixed spices and also will give you a fresh, bouncy bun that you’ll never get from shop bought.

You’ll Need:

  • 455g Strong White Flour
  • 55g Caster Sugar
  • 55g Butter (Unsalted)
  • 250ml Milk
  • 1 tbsp. Dried Active Yeast
  • 1 tsp. Salt
  • 1 tsp. Ginger
  • 1 tsp. Mixed Spice
  • 1 tsp. Cinnamon
  • 1 tsp. Grated Nutmeg
  • 1 Egg, Beaten
  • 80g Sultanas (I soak mine in a tbsp. good cognac, but you could substitute with apple juice or leave out)
  • 2 tbsp. Plain Flour (mixed with 1.5 tbsp. water, for the crosses)
  • Honey or Jam for Glazing

To Make:

  • Preheat the oven to 190c and line with greaseproof paper
  • Warm the milk through in a saucepan until it is warm to the touch, transfer to a jug and sprinkle the dried active yeast on top – leave for 15 minutes until frothy (You can use the sachets of fast acting, you’ll need to use two 7g sachets and omit mixing them with the warm milk – just add with the dry ingredients)
  • Melt the butter in a saucepan and take off the heat
  • Put the dry ingredients, minus the fruit, into a mixing bowl and add the melted butter,  beaten egg and milk mixture and mix with a wooden spoon until combined and then knead for 8 minutes – or use a free standing mixer with the dough attachment for 8 minutes
  • Add the sultanas and knead for a further 2 minutes to combine. Transfer to a floured bowl, cover with cling film and then leave for an hour and a half to rise
  • Whilst the dough rises, make the flour and water paste and put into a piping bag with a thin nozzle
  • Knock down on a floured surface and then divide into 12 equal size balls and place onto the baking tray. Pipe crosses across them and pop into the oven for 18-20 minutes until golden brown
  • Leave to cool and then glaze with warm jam or honey

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