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Hot Cross Buns

Hot Cross Buns


30 MINS (plus 1 hr proving)


Makes 12



For the dough:
500g strong bread flour
75g caster sugar
2 tsp dried yeast
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground mixed spice
300ml milk
50g butter
1 egg, beaten
150g mixed dried fruit (raisins, currants, sultanas)
Zest of 1 orange
Zest of 1 lemon

For the crosses:
75g plain flour
5-6 tbsp wate


For the glaze:
3 tbsp apricot jam




1. In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, nutmeg, and mixed spice.


2. In a small saucepan, heat the milk and butter together until the butter has melted. Remove from heat and let it cool until it's just warm to the touch.


3. Make a well in the centre of the dry ingredients and pour in the beaten egg and warm milk mixture. Stir until a rough dough forms.


4. Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.


5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.


6. Once the dough has risen, punch it down and knead in the dried fruit and citrus zest until evenly distributed.


7. Divide the dough into 12 equal portions and shape each into a ball. Place them on a baking tray lined with parchment paper, leaving a little space between each bun.


8. Cover the tray with a clean kitchen towel and let the buns rise for another 30 minutes. Preheat your oven to 200°C (180°C fan) or 390°F (355°F fan).


9. In a small bowl, mix the plain flour and water to form a thick paste for the crosses. Spoon the paste into a piping bag or a small plastic bag with a corner snipped off, and pipe crosses onto the top of each bun.


10. Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.


11. While the buns are still warm, gently heat the apricot jam in a saucepan or microwave until it becomes runny. Brush the warmed jam over the tops of the buns to glaze them.


12. Allow the buns to cool slightly before serving. Enjoy your homemade hot cross buns!


Make sure your yeast is fresh and active. You can test it by mixing it with a little lukewarm water and sugar and waiting for it to froth up. If it doesn't froth, your yeast may be inactive and you'll need to replace it.


These hot cross buns are best enjoyed fresh on the day they're made, but you can also freeze them once cooled and reheat in the oven when ready to eat.




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