Hot cross buns have always been a family favourite of ours! Here’s a great recipe to follow along to make your own hot cross buns to share with family and friends.
Total Time: 2 hours
Makes: 12
Ingredients:
- 50g caster sugar, plus 1 extra teaspoon
- 150ml hot (not boiling) water
- 1 level tbsp dried yeast
- 450g plain flour
- 1 level tsp salt
- 1 rounded tsp ground mixed spice
- 75g sultanas
- 50g mixed peel
- 40ml warmed milk
- 1 egg, beaten
- 50g melted butter
For glazing
- 2 tbsp granulated sugar
- 2 tbsp water
For the flour cross
- 110g plain flour
- 3 tbsp water
Instructions
- First, grease a baking sheet with a small amount of butter. Stir the 1 extra tsp of caster sugar into the hot water, sprinkle in the dried yeast and leave until a good head of froth forms.
- While waiting, sift the flour, salt, and ground mixed spice into a bowl and add the remaining 50g of caster sugar, the sultanas, and the mixed peel.
- Make a well in the centre of the bowl, then pour in the yeast mixture plus 40ml of warmed milk, 1 beaten egg, and the melted butter.
- Mix into a dough, starting with a wooden spoon. Add more milk if necessary.
- Transfer original dough onto clean surface and knead until the dough becomes smooth and elastic (this should take up to 6 minutes). Place it back in the bowl and cover with a lightly oiled piece of cling film. Leave it in a warm place to rise for about an hour. Then take the dough out and knead it again, back down to its original size.
- Create a flour-and-water paste using 110g plain flour and 3 tbsp water, and mix together.
- Divide the mixture into 12 equal parts and place them all on the baking sheet – leave enough room for them to expand. Make a deep cross on each one with a knife. Using the flour-and-water paste, roll out thinly and divide into strips. Place them over the deep crosses on each hot cross bun and dampen with a little water to seal them. Cover them again with cling film, and leave them to rise further for about 25 minutes. While waiting, preheat the oven to gas mark 7, 425°F (fan 220°C).
- Bake the hot cross buns for around 15 minutes. Meanwhile, melt the sugar and water over a gentle heat for the glaze. As soon as the buns come out of the oven, brush them with the sugar-water mixture.
If you’d like to find more of our recipes, or if you’d like to suggest a new one, follow Jayne’s Wool and Buttons on our social media via the links below! To get in touch with us directly, please visit our contact page.