Cakes & Baking
Hot Cross Buns
Makes 12 Buns
Hot Cross Buns
Makes 12 Buns
Ingredients
Mixed Spice
- 1 tbsp allspice berries
- 1 stick cinnamon (approx 8gm)
- 1 whole nutmeg
- 1 tsp whole cloves
- 1 tsp coriander seeds
- 1 tsp ground ginger
- 2 tsp ground mace
Hot Cross Buns
- 625g Strong white bread flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g unsalted butter, cubed, plus extra for greasing
- 70g caster sugar
- 1 orange, finely grated zest only
- 1½ tsp fast-action yeast
- 1 free range egg
- 275g tepid milk
- 125g mixed dried fruit
Topping
- 4 tbsp plain flour
- 4 tbsp water
- 1 tbsp warmed golden syrup or runny honey for glazing
Preparation
Mixed Spice
- Place the all the ingredients for the mixed spice mixture into the grinding bowl of the Cuisinart Spice Grinder.
- Pulse 15 times and then process until finely ground. Store in an airtight container.
Hot Cross Buns
- For the hot cross buns, sieve the flour, salt and 2 tsp from the ground mixed spice mixture into a large bowl. Rub in the butter using your fingertips until you have a fine breadcrumb like consistency.
- Make a well in the centre and stir in the sugar, orange zest and dried yeast.
- Beat the egg with the tepid milk and add to the flour. Mix together to form a soft, pliable dough
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl. Cover with a clean tea towel and set aside in a warm place for at least an hour or until approximately doubled in size.
- Turn out the proved dough onto a lightly floured work surface and knock back. Shape into a ball again and return it to the bowl. Cover with the tea towel and set aside for a further 30 minutes to rise.
- Preheat the oven to 190ºC/180ºC fan/Gas mark 5. Grease and line a baking tray.
- Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray.
- Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
- Place the plain flour and 4 tablespoons water into a small bowl and mix to a thick paste.
- Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
- Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown .
- Transfer to a wire cooling rack, brush over a little honey or warmed golden syrup to glaze, then leave to cool.
- Serve with butter.