Hot cross buns
recipe
Hot cross buns
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Traditionally served at Easter, these hot cross buns are delicious toasted and served with butter
Ingredients
- 5ml(1 tsp) caster sugar
- 300ml (1/2pt) warm milk
- 15ml (1 tbsp) 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 (1 tsp) ground cinnamon
- 1 medium egg
- 150g (5oz) luxury dried mixed fruit
- 100g (4oz) shortcrust pastry
- 1 egg, beaten, to glaze
- For the sugar glaze:
Serves:
12
Cook Time:
20
Total Time:
20min
Directions
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- Place the warm milk in a jug and stir in the caster sugar. Sprinkle the yeast over the surface and leave to stand for 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 minutes until smooth and pliable. Place the dough in a bowl and cover with oiled cling film. Leave in a warm place for hours until doubled in size.
- Mix in the dried mixed fruit, then knead on a lightly floured board for a further minutes or until smooth. Divide the dough into 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 - minutes until doubled in size.
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