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Hot Cross Buns

• Makes 12

1 level tbsp dried yeast
100ml / 3½ fl oz warm water
450g /1lb plain flour
50g / 1¾ oz brown sugar
100ml / 3½fl oz milk
1 level tsp salt
1 egg beaten
30g / 1oz softened unsalted butter
1 level tsp cinnamon
1 level tsp mixed spice
30g / 1 oz candied peel, chopped
40g / 1½ oz raisins
40g / 1½ oz sultanas
Egg wash (1 egg and 1tsp sugar)
Icing sugar, to dust

For the crosses
1tsp flour
1tsp sugar
Water, to mix
 
Homepage> Recipes> Hot Cross Buns
Mix the yeast with the warm water and a spoonful of the flour and stir until smooth.
Allow to sit in a warm place covered for up to 30 minutes or until the yeast starts to bubble.
Put the remaining flour, sugar, milk, salt, egg, butter and yeast mixture in an electric mixer with a dough hook, and mix on a slow speed until well blended.
Turn up the speed a little and knead until the dough becomes smooth yeast mixture.
Add a splash of water or milk if it seems too dry.
Add the spices and fruit and mix again briefly until combined. This could be done by hand on a flour-dusted table if preferred.
Cover with cling film and leave in a warm place to rise until double in size (up to an hour).
Knead the dough gently for a few seconds and cut into 12 equal pieces - shape into balls.
Put on an oiled baking sheet, spaced well apart, and cover again as before.
Leave to rise again - up to 30 minutes.
Meanwhile pre-heat the oven to 240°C/ 475°F/gas 8.
With the back of a knife, make a cross gently in each bun.
Brush with the egg wash.
Mix the flour and sugar together with enough water to make a paste.
Put this in a small piping bag with a small nozzle and pipe the cross on each bun using the knife markings as a guide.
Put in the oven and bake for 10 minutes or until they start to colour, turn down the oven to 170°C/325°F/gas 3.
Bake for 20 minutes or until they sound hollow on the base when tapped.

Dust generously with icing sugar and allow to cool.
 
   
 

 
 

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