Ingredients

  • 625g strong white flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 teaspoon ground mixed spice
  • 45g unsalted butter, cut into cubes, plus extra for greasing
  • 85g caster sugar
  • 1 unwaxed lemon, finely grated zest only
  • 10g fresh yeast
  • 375ml tepid milk
  • 125g mixed dried fruit
For the topping:
  • 1tbsp plain flour
  • Thick sugar stock syrup for glazing

Method

Place the flour, salt, spice, butter, sugar and yeast into the bowl of a kitchen aid fitted with a dough hook.  Add the milk and mix slowly to start with until combined, then mix on a medium speed for 5 minutes.

Add the lemon zest and dried fruit then mix for a further minute.

Cover and leave to prove until the dough has doubled in size.

Lightly flour the work surface and divide the dough into 12 even sized balls.  Roll then place onto a greased baking tray

Mix the plain flour with enough water to make a thick paste and place in piping bag.  Pipe a cross over each hot cross bun then leave to double in size.

Bake at 200°C for 30 minutes then brush with sugar stock syrup and serve up your hot cross buns!

Ingredients

  • 625g strong white flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 teaspoon ground mixed spice
  • 45g unsalted butter, cut into cubes, plus extra for greasing
  • 85g caster sugar
  • 1 unwaxed lemon, finely grated zest only
  • 10g fresh yeast
  • 375ml tepid milk
  • 125g mixed dried fruit
For the topping:
  • 1tbsp plain flour
  • Thick sugar stock syrup for glazing

Method

Place the flour, salt, spice, butter, sugar and yeast into the bowl of a kitchen aid fitted with a dough hook.  Add the milk and mix slowly to start with until combined, then mix on a medium speed for 5 minutes.

Add the lemon zest and dried fruit then mix for a further minute.

Cover and leave to prove until the dough has doubled in size.

Lightly flour the work surface and divide the dough into 12 even sized balls.  Roll then place onto a greased baking tray

Mix the plain flour with enough water to make a thick paste and place in piping bag.  Pipe a cross over each hot cross bun then leave to double in size.

Bake at 200°C for 30 minutes then brush with sugar stock syrup and serve up your hot cross buns!