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Hot Cross Buns

Author: Alison

Ingredients

  • 450 g 1lb strong white flour
  • 14 g ½ oz dried yeast
  • 150 ml ¼ pint milk
  • 60 ml 4 tbsp tepid water
  • 1 tsp salt
  • ½ tsp mixed spice
  • ½ tsp cinnamon
  • ½ tsp grated nutmeg
  • 50 g 2oz caster sugar
  • 50 g 2oz butter
  • 1 egg
  • 100 g 4 oz raisins
  • 100 g 4oz chopped mixed peel
  • Shortcrust pastry to make the crosses
  • To glaze
  • 4 tbsp water
  • 3 tbsp caster sugar

Instructions

  • Bring the milk and water to the boil, remove from the heat and add the butter.
  • Leave to cool until it is hand temperature.
  • While the milk mixture is cooling add the flour, yeast, salt and sugar into a bowl. Make a well in the middle.
  • Pour in the milk mixture and mix until a dough is formed.
  • Place the dough on a lightly floured surface and knead for around five minutes until it is smooth and elastic.
  • Place in an oiled bowl and cover with oiled cling film. Leave in a warm place for around an hour until doubled in size.
  • Add the spices and the fruit into the bowl and knead them into the dough, making sure they are evenly distributed
  • Leave to prove again until doubled in size.
  • Divide the dough into eight pieces, shape into buns and place on a baking tray lined with baking parchment.
  • Leave to prove for an hour.
  • Preheat the oven to 220C Gas 7
  • Roll out the shortcrust pastry and cut into strips.
  • Make a cross on top of each bun.
  • Bake for about 20 minutes until golden brown.
  • Place the water and sugar in a pan and heat until the sugar dissolves.
  • Use the mixture to glaze each of the buns while they are still hot.