Hot Cross Buns
Intermed..
A spiced bun made around Easter time. Delicious served toasted with honey.
PREP IN
45 MIN
COOK IN
20 MIN
SERVE
12
Hot Cross Buns
Intermed..
PREP IN
45 MIN
COOK IN
20 MIN
SERVE
12
Introduction
A spiced bun made around Easter time. Delicious served toasted with honey.
Ingredients
- 250g strong white flour
- 250g wholemeal flour
- 2 tsp instant dried yeast
- 300ml milk
- 60g melted butter
- 2 tsp mixed spice
- 125g currants
- 60g sultanas
- 1 egg lightly beaten
- 90g plain flour
- 2 tbsp vegetable oil
- 4 tbsp milk
- 90g caster sugar
TO DECORATE:
Method
- 1. In a mixing bowl combine the milk, yeast and 1 tablespoon of sugar and then set to one side. Cover with damp tea towel and leave at room temperature for around 10 minutes until mixture becomes frothy.
- 2. Then add the butter and the eggs and mix with the yeast mixture. Mix and leave.
- 3. In a separate bowl combine the flour, salt, mixed spice, currants and sultana. Make a well in the centre and pour in milky yeast mixture and mix well. Then roll into a round ball and knead on a lightly floured surface.
- 4. Keep kneading with your knuckles for at least 15 minutes until the dough is smooth with an elastic texture. Cover with damp tea towel and leave to settle at room temperature for 40 minutes until it doubles in size.
- 5. Pre-heat oven 220°C/425°F/gas mark 7.
- 6. Divide the dough into 12 round buns and then place to one side.
- 7. To decorate, mix the flour, oil, caster sugar and milk to make a smooth stiff paste. Then place the mixture into a piping bag.
- 8. Brush the buns with glazed beaten egg and then pipe a cross on top of each bun.
- 9. Bake for 15-20 minutes until golden.
