Hot cross buns
- Preparation and cooking time
- Total time
- + proving
- Easy
- Makes 12
Ingredients
- 450g strong white bread flour
- 7g sachet easy bake yeast
- 1 tsp cinnamon
- 3 tsp mixed spice
- a good grating nutmeg
- 3 tbsp caster sugar
- 100g flame raisins or golden sultanas
- 50g chopped mixed candied peel
- 225ml whole milk, warmed
- 50g butter, melted
- 1 large egg, beaten
- 50g plain flour
- 3 tbsp marmalade
Method
- STEP 1
Mix the flour, yeast, spices, sugar and 1 tsp salt in a bowl, then stir in the raisins and peel.
- STEP 2
Make a well in the centre then add the milk, melted butter and beaten egg. Mix with a butter knife, then use your hands to bring everything together as a dough. Tip out onto a floured worksurface and knead for a few minutes until smooth.
- STEP 3
Put back in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1½-2 hours until doubled in volume.
- STEP 4
Tip out onto a lightly floured worksurface and knead briefly. Divide into 12 equal pieces and shape each piece into a round bun. Arrange on a large, lightly oiled, baking sheet. Cover with lightly oiled clingfilm and leave until doubled in size again.
- STEP 5
Heat the oven to 200C/fan 180C/gas 6. To make the cross, mix the plain flour with water to make a stiff but pipeable paste (3-4 tbsp). Put in a piping bag with a small nozzle. Use a sharp knife to score a light cross on each, then pipe crosses following the lines.
- STEP 6
Bake for 15-20 minutes until golden and risen. While still warm, melt the marmalade with a splash of water. Sieve into a small bowl then brush over each bun.
