Hot Cross Buns

I love hot cross buns, so I decided to have a go at making my own. This recipe certainly doesn’t fall into the quick and easy category due to the time required for the buns to rise, but well worth it if you find yourself with some spare time over the Easter long weekend. Make the recipe your own by adding your family’s favourite dried fruit or choc pieces. It may even become part of your family’s Easter traditions?

Serves 16

Ready in about 2 hours

Dough

• 2 tsp dry/instant yeast

• 380g milk, warmed to a little higher than room temp.

• 70g sugar

• 620g plain flour (I used 1/2 white & 1/2 wholemeal)

• 1 tsp salt

• 3 tsp cinnamon

• 3 tsp mixed spice

• 60g butter

• 1 egg

• 150g dried fruit

Paste for Crosses

• 90g white plain flour

• 100g water

• 1 pinch salt

• 1 tsp olive oil

Step by Step Instructions

Step 1

Whisk warm milk, yeast and sugar in a bowl and set aside for 15 minutes. Mixture should become frothy as yeast starts to ferment.

Step 2

Meanwhile in a large mixing bowl, combine flour, salt, cinnamon, and mixed spice. Rub in butter until a breadcrumb consistency forms. Mix in egg, followed by fermented milk mixture.

Step 3

Turn out onto floured surface and knead for 5 minutes. Place in a clean greased bowl and cover with plastic wrap. Allow dough to rise for about 45 minutes until doubled in size. If the temperature is cool, you may have to place bowl in slightly heated oven to rise.

Step 4

Pre-heat oven to 200 degrees C. Punch down dough and knead slightly before dividing it into 16 even pieces. Roll into balls and place on a baking tray to rise again for 15 minutes.

Step 5

Prepare cross paste by combining all ingredients and whisking until smooth. Place paste in a piping bag and pipe crosses onto risen dough. Bake in oven for 20 minutes until golden brown. Remove from the oven and whilst cooling brush with a glaze made from 1 tsp sugar dissolved in 2 tsp boiling water.

Enjoy whilst still warm.