Hot Cross Buns

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Soft and fluffy, try making these hot cross buns over the Easter weekend.

Duration:
2 - 2.5 hrs prep time, 15 mins baking
Serves:
12
Ingredients
625g
Strong Flour
1 tsp
Salt
2 tsp
Ground Mixed Spice
45g
Unsalted Butter, soft
85g
Sugar
1
Zest of lemon
15g
Fresh Yeast
1
Egg
275ml
Milk, tepid
125g
Sultanas
-
For the topping
2 tbsp
Plain Flour
100ml
Milk
50g
Sugar
Preparation
1
Dissolve yeast in the tepid milk
2
In a stand mixer, combine the dry ingredients using the dough hook until butter is crumbed in
3
Add the liquids and mix to form a smooth dough before adding in the sultanas
4
Place dough in a large greased bowl, cover and leave in a warm place to prove for an hour
5
Divide dough into 12 equal pieces and shape into balls
6
Place the balls onto prepared baking trays allowing room for them to double their size
7
Cover and prove again in a warm place
8
Pre-heat the oven to 220c
9
Topping
10
Mix the flour with 2 tbsp water to make a smooth paste
11
When the buns have doubled in size, pipe the soft flour mixture over the top of each bun in a cross pattern
12
Bake in the preheated oven for 10-12 min, until pale golden-brown
13
Boil the milk and the sugar, then brush over the buns straight from the oven
14
Cool buns on a wire rack