Name: Hot cross buns recipe
Prep time: 35 min
Cook time: 12 min
Yield: 12
Cuisine: British
Ingredients: 450g strong white bread flour; 1 tsp salt; 2 tsp mixed spice; 100g caster sugar; 7g sachet easy blend dried yeast; 250g dried mixed fruit; 50g butter; 250ml milk plus 3 tbsp; 1 large British Lion egg, beaten; 50g plain flour

Serves: 12
Prep: 35 mins
Cook: 12 mins

Hot cross buns - a classic Easter recipe you can now enjoy at any time. Learn how to make hot cross buns with our four step method.

Ingredients

450g strong white bread flour
1 tsp salt
2 tsp mixed spice
100g caster sugar
7g sachet easy blend dried yeast
250g dried mixed fruit
50g butter
250ml milk plus 3 tbsp
1 large British Lion egg, beaten
50g plain flour

Method

Sift the flour, salt, spice and 50g of the sugar together in a large bowl. Stir in the yeast and fruit. In a small pan, melt the butter, then add the milk and heat until tepid. Stir into the dry ingredients with the egg and mix to form a soft dough.
Tip the dough out on a floured work surface and knead for 10 mins until smooth and elastic. Divide into 12 equal pieces and shape each into a ball. Place a little way apart on an oiled baking sheet. Cover with oiled clear film and leave to prove in a warm place for about 1 1/2 hours until doubled in size.
Preheat the oven to 19C/Fan 170C/Gas Mark 5. To make the crosses, put the plain flour in a small bowl with 6 tbsp cold water; mix to a smooth paste. Spoon into a piping bag and neatly pipe a cross over each of the buns. Bake for 20-25mins or until golden brown.
When the buns are nearly ready, heat the remaining sugar and milk with 3 tbsp water in a small pan, stirring until sugar dissolves. Boil for 1 min. Remove the buns from the oven and brush twice with the glaze. Leave to cool on a wire rack. Serve warm spread with butter.

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Hot cross buns recipe

Ingredients

Method

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