Imagine it now, fresh hot cross buns still warm from the oven, smothered in melting butter... drooling? We are!
Get your bake on and follow our hot cross buns recipe
for the perfect baked teatime treat this Easter. Grab your pinny and make a batch today.
Hot cross buns recipe
- 450g (1lb) plain flour
- 150ml water (hand hot)
- 75g currants
- 55g (2 oz) caster sugar + 1 tspn
- 55g (2 oz) mixed peel
- 55g (2 oz) unsalted butter (melted)
- approx. 50ml semi-skimmed milk (warm)
- 1 egg (beaten)
- 1 tspn dried yeast (level)
- 1 tspn table salt (level)
- 1 tspn mixed spice (rounded)
- 2 tbspn granulated sugar (level) - for the glaze
How to make hot cross buns
Put your warm water into a large bowl - it should be hot to touch but not too hot. Add in a level teaspoon of caster sugar and the yeast. It will froth up and look a bit like a beer with a good head. Put it to one side while this takes place.
While your waiting, sift the flour, spice and salt into another large bowl. Stir in the sugar and dried fruit.
Make a well and pour in the yeasty beer-like mix. Add the hot milk which should be roughly the same temperature as the water was. Now add the beaten egg and melted butter.
Stir the mixture with a wooden spoon until it starts to form a dough. Add extra milk if you have to and use your hands to bring it all together and complete the dough.
Put your dough onto a well-floured surface and knead for 5 minutes or until it's smooth and springy.
Put the dough back into the bowl and cover with lightly oiled clingfilm. Find a nice warm spot (like your airing cupboard) to put the bowl so the dough can rise.
In an hour it should have doubled in size. Pop it back onto the floured surface and knead it for another 2 minutes until it's back to it's original size.
Tear off 12 pieces of the dough and form round balls.
Arrange these on a greased baking sheet - space them out because they're going to grow again. Make cut a deep cross into the buns.
Preheat the oven to 200°C (fan), 220°C or gas mark 7. Pop the tray back in your airing cupboard (or wherever is warm), cover with the oiled clingfilm from before. Leave to rise for approximately 25-minutes.
Once risen the buns can go straight into the oven (minus the clingfilm) for around 15mins.
While they cook, melt the granulated sugar into about 2 tablespoons of water in a pan - keep the heat low so it doesn't burn.
As soon as the buns come out of the oven brush the water/sugar glaze over the top so they're delightfully sticky.
Eat fresh from the oven or allow to cool on a cooling rack before slicing in half and toasting! Yum.
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