Recipes

Hot cross buns

 

Hot cross buns

When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun.

Ingredients:

200ml lite milk
55 g unsalted butter
2 x 7g sachets of dried yeast
455g strong bread flour , plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg , for grating
55g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55g sultanas or raisins
30g dried cranberries
2 tablespoons mixed peel
runny honey

Directions:

  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
  2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
  4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
  5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
  6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
  7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
  8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
  9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
  11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
  12. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
  14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious.

Tips:

• Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer – when I fancy a change, I love chopped dried apricots or sour cherries. 

• If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.

Recipe courtesy of Jamie Oliver

A printable version of this recipe will be available here soon!