Hot Cross Buns
Hot cross buns are traditional spiced buns that are typically eaten during the Easter season, especially on Good Friday. They are soft, slightly sweet, and often contain dried fruits such as currants or raisins. What sets them apart is the symbolic cross on top, usually made of icing or a pastry dough, representing the crucifixion of Jesus Christ.
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.
