Hot cross buns
Hot cross buns are made with a soft bread dough, dried fruit and spices and are topped with decorative crosses and a sweet, sticky glaze. In this recipe I have used easy bake yeast which makes it simple to prepare this seasonal treat to share with family and friends.
Ingredients
For the dough
- 375 g bread flour
- 3 teaspoon easy bake yeast
- 50 g sugar
- 1 teaspoon salt
- 100 ml milk
- 80 ml water
- 45 g butter
- 100 g dried fruit
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1 egg
For the crosses
- 2 tablespoon flour
- 1½ tablespoon water
For the glaze
- 20 g sugar
- 2 tablespoon water
Instructions
To prepare the dough
- Place 375g strong bread flour, 3 teaspoons easy bake yeast, 50g sugar, 1 teaspoon mixed spice, 1 teaspoon of cinnamon, 100g dried fruit and 1 teaspoon salt into a large bowl and mix.
- Pour 100ml milk and 80ml water into a saucepan. Add 45g butter and heat over a low heat until the butter melts, taking care not to overheat.
- Add the melted butter/milk/water to the bowl with the dry ingredients while the butter mixture is still warm. Add the egg to the other ingredients and stir. Mix the dough for a few minutes using an electric mixer with dough hooks. Sprinkle a little flour over the dough and form into a single mass using your hands. If the dough is still sticky you may need to add a little extra flour to make it easier to handle.
- Place a plate over the bowl of dough and leave in a warm place to prove for about an hour.
- Take the dough from the bowl and place on a floured pastry board. Divide the dough into equal portions and place on a non stick lining sheet on a baking tray, leaving a space between each bread roll to allow room for expansion. The dough is sufficient to make around eight large buns or twelve medium sized hot cross buns.
To prepare the crosses
- Mix 2 tablespoons flour with about 1.5 tablespoons water to form a ball of dough adding more flour if needed. The dough should be a consistency which can be rolled out with a rolling pin, if it is too sticky then add a little more flour.
- Roll out the flour and water dough on the pastry board and cut into narrow strips ready to form the crosses. Dab a small amount of water on each ball of dough where the crosses are to be positioned. Carefully form a cross on each ball of dough, trimming any overhanging parts.
- Place the tray of buns in a warm place to prove for around 30 minutes.
To prepare the glaze
- Place 20g sugar in a small pan and add 2 tablespoons water. Heat the sugar and water and boil for about 5 minutes, stirring regularly.
To bake
- Preheat the oven to 220oC, 425oF, gas mark 7.
- Bake the hot cross buns in the centre of the oven until they look ready. This should take around 10 to 15 minutes or so but check regularly as the cooking time will vary from one oven to another. Turn the baking tray around part way through the cooking time so they bake evenly.
- Brush the glaze over the top of each bun as soon as they are taken out of the oven. Transfer to a wire cooling rack to cool.
Nutrition
Calories: 313kcalCarbohydrates: 55gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 349mgPotassium: 209mgFiber: 4gSugar: 16gVitamin A: 195IUVitamin C: 0.2mgCalcium: 54mgIron: 1mg
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