Hot Cross Buns
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Easter.
Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.
Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5
Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min
Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).
Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.
Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.
Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.
As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.
Ingredients
Directions
Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.
Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5
Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min
Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).
Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.
Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.
Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.
As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.
