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Tweet
Hot Cross Buns
Makes: 12 buns
Preparation time: 10 minutes, plus 2 hours rising
Cooking time: 20 minutes
Ingredients
5ml(1tsp) caster sugar
300ml (½pt) warm milk
15ml (1tbsp) dried active yeast
450g (1lb) strong plain flour
75g (3oz) Country Life English butter, diced
50g (2oz) light brown sugar
10ml (2 tsp) ground mixed spice
5ml (1tsp) ground cinnamon
1 medium egg
150g (5oz) luxury dried mixed fruit
100g (4oz) shortcrust pastry
1 egg, beaten, to glaze
For the sugar glaze:
50g (2oz) caster sugar
30ml (2tbsp) water
- Place the warm milk in a jug and stir in the caster sugar. Sprinkle the yeast over the surface and leave to stand for 10 minutes until frothy. Place the flour in a bowl, rub in the butter and stir in the sugar and spices. Whisk the egg into the yeast mixture. Make a well in the centre of the flour, add the yeast mixture and mix to a soft dough.
- Knead the dough on a lightly floured surface for 5 minutes until smooth and pliable. Place the dough in a bowl and cover with oiled cling film. Leave in a warm place for 1- 1¼ hours until doubled in size.
- Mix in the dried mixed fruit, then knead on a lightly floured board for a further 5 minutes or until smooth. Divide the dough into 12 equal pieces, knead each into a ball and place apart on a greased baking tray. Flatten them slightly, brush with egg wash, then roll out the pastry and cut into narrow strips. Use to make a cross on top of each bun. Cover with cling film and leave to rise in a warm place for 45-60 minutes until doubled in size.
- Preheat the oven 200ºC, gas mark 6, bake for 18-20 minutes, until risen and golden. Place the sugar in a small pan with the water. Heat gently to dissolve the sugar, then boil rapidly for 2 minutes. Brush the hot syrup over the buns, then cool on a wire rack.
- Delicious served toasted spread with butter.
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