Hot Cross Buns
Servings: 12
Ingredients
- 500 g flour
- 75 g caster sugar
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tbsp lemon zest
- 10 g salt
- 10 g fast-action dried yeast
- 40 g butter (melted)
- 300 ml milk (warmed)
- 1 egg (lightly beaten)
- 200 g sultanas
- 50 g mixed candied peel (finely chopped)
For the Topping
- 75 g flour
- 100 ml water
- 2 tbsp golden syrup, marmalade, or apricot jam (for glazing)
Instructions
- Whisk together flour, sugar, spices and lemon zest in a large bowl.
- Add the salt and yeast to the bowl, placing them on opposite sides.
- Add the melted butter and half the warmed milk to the dry ingredients. Stir until a dough starts to form.
- Gradually add the remaining milk, stirring until a soft, pliable dough forms. You may not need to add all of the milk.
- Turn the dough out onto a lightly floured surface. Begin kneading the dough, incorporating the sultanas and mixed peel as you go. Keep kneading until the dough forms a smooth, silky, and elastic ball (about 10 minutes).
- Place the ball of dough in a lightly greased bowl. Cover the bowl with a piece of plastic wrap and leave in a warm place until the dough has doubled in size (about 1 1/2 hours).
- Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal sized balls. Place on a parchment lined baking tray about 1 1/2 inches apart.
- Cover with plastic wrap again and leave for another 40-60 minutes until the dough balls have doubled in size.
- Pre-heat your oven to 425°F and then start on the topping. Mix together the flour and water to form a paste. Transfer the paste to a small piping bag and pipe a cross onto the top of each bun.
- Bake for 15-20 minutes until golden brown.
- While the buns are still warm from the oven, brush with some melted golden syrup, marmalade or apricot jam, to give the buns a shiny finish. Transfer the buns to a wire rack to cool completely.
Notes
Bun Recipe Source: Merry Berry's Hot Cross Buns (BBC)
Mixed Spice Recipe: Daring Gourmet