Hot Cross Buns
Soft, lightly spiced, and packed with dried fruit, these buns come fresh from the oven with a glossy syrup glaze and a cross on top. Best served warm and enjoyed with plenty of butter.
Ingredients
- 625g strong white flour, plus extra for dusting
- tsp salt
- 2 tsp ground mixed spice
- 45g unsalted butter, cut into cubes, plus extra for greasing
- 85g caster sugar
- 1 unwaxed lemon, finely grated zest only
- 2 sachets dried yeast
- 375ml tepid milk
- 125g mixed dried fruit
For the topping
- tbsp plain flour, mixed with water
- Thick sugar stock syrup for glazing
Method
Put the flour, salt spice, sugar and yeast into a kitchen aid fitted with a dough hook.
Gently warm the milk and butter to blood temperature add to the dry ingredients mix slowly to start until combined then mix on a medium speed for 5 minutes add the lemon zest and dried fruit mix for a further minute then cover and leave to prove until double in size.
Lightly flour the work surface divide into 12 even sized balls roll place onto a greased baking tray, hen leave to double in size. pipe over the cross with the flour and water mix.
Bake at 200 c for 25 minutes, brush with sugar stock syrup and serve.
Ingredients
- 625g strong white flour, plus extra for dusting
- tsp salt
- 2 tsp ground mixed spice
- 45g unsalted butter, cut into cubes, plus extra for greasing
- 85g caster sugar
- 1 unwaxed lemon, finely grated zest only
- 2 sachets dried yeast
- 375ml tepid milk
- 125g mixed dried fruit
For the topping
- tbsp plain flour, mixed with water
- Thick sugar stock syrup for glazing
Method
Put the flour, salt spice, sugar and yeast into a kitchen aid fitted with a dough hook.
Gently warm the milk and butter to blood temperature add to the dry ingredients mix slowly to start until combined then mix on a medium speed for 5 minutes add the lemon zest and dried fruit mix for a further minute then cover and leave to prove until double in size.
Lightly flour the work surface divide into 12 even sized balls roll place onto a greased baking tray, hen leave to double in size. pipe over the cross with the flour and water mix.
Bake at 200 c for 25 minutes, brush with sugar stock syrup and serve.
