Hot Cross Buns
Hot Cross Buns, glazed, packed with juicy dried fruit and with that unmistakeable mixed spice taste. Perfect!
Ingredients
For the bun
- 625g strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g unsalted butter, cut into cubes, plus extra for greasing
- 85g caster sugar
- 14g dried yeast
- 375ml tepid milk
- 125g mixed dried fruit
For the topping
- 1 tbsp plain flour, mixed with water
For glazing
- Thick sugar stock syrup
Method
- Put the flour, salt, spice, butter, sugar and yeast into a Kitchen Aid/mixer fitted with a dough hook. Then, add the milk and mix slowly to start until it’s combined, and then mix on a medium speed for 5 minutes. Add the lemon zest and dried fruit, then mix for a further minute. Then, cover and leave to prove until it is double in size.
- Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
- Pipe over the cross (flour and water mix) then leave and allow them to double in size.
- Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.
Ingredients
For the bun
- 625g strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g unsalted butter, cut into cubes, plus extra for greasing
- 85g caster sugar
- 14g dried yeast
- 375ml tepid milk
- 125g mixed dried fruit
For the topping
- 1 tbsp plain flour, mixed with water
For glazing
- Thick sugar stock syrup
Method
- Put the flour, salt, spice, butter, sugar and yeast into a Kitchen Aid/mixer fitted with a dough hook. Then, add the milk and mix slowly to start until it’s combined, and then mix on a medium speed for 5 minutes. Add the lemon zest and dried fruit, then mix for a further minute. Then, cover and leave to prove until it is double in size.
- Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
- Pipe over the cross (flour and water mix) then leave and allow them to double in size.
- Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.
