Classic Hot Cross Buns
Servings: 12 Buns
Who doesn't love a warm hot cross bun served with lashings of butter! These deliciously spiced currant buns, date back to the 12th century and are traditionally enjoyed on Good Friday at Easter.
INGREDIENTS LIST
Dough
- 200 g sultanas (currants or raisins)
- 300 ml milk
- 60 g butter
- 500 g white bread flour (BL80)
- 80 g light brown sugar (or golden caster sugar)
- 23 g fresh yeast (7g dried yeast or 2 tsp)
- 1 medium egg (50g total)
- 1 tsp ground cinnamon
- a pinch of grated nutmeg
- ¼ tsp fine sea salt
Topping
- 60 g plain flour (all-purpose) (BL55)
- 60-70 ml water
Glaze (optional, makes the buns shiny and fresher for longer)
- 3 tbsp honey (runny)
Preparation
- Soaking fruit: Cover the sultanas or raisins in water and leave to soak for 10 minutes
- Prepare the dough: Pour the milk and butter into a small saucepan and gently heat until it is just about body temperature 37 °C.
- Mix the flour, sugar, salt, yeast, spices and egg together in a bowl, then slowly add the warmed milk/butter mixture until it forms a soft sticky dough. If your dough is too sticky and not pulling away from the sides of the bowl, add an additional tablespoon of flour at a time. (This stage can also be done in a stand mixer)
- Drain the sultanas/rasins well and add them to the dough and then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat until you have a smooth and elastic dough.
- First prove: Put the dough in a lightly oiled bowl, cover with cling film and leave to rise for approximately one hour in a warm environment, or until doubled in size.
- Shaping: When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (It doesn’t need to be perfect!) Roll each piece into a smooth ball on a lightly floured surface.
- Arrange the buns on a baking tray lined with baking paper, leaving enough space between the buns so they just touch when they rise and expand.
- Second prove: Set aside to prove for another hour.
- 15 minutes before the end of the proofing time preheat the oven to 200 °C fan / 425 °F / Gas 7.
- The cross: Mix the flour with the water one tablespoon at a time, you want a thick paste that will pipe easily. Add remaining water if needed. Spoon the paste into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
- Baking: Bake for 20-25 minutes or until golden-brown on top.
- Glazing: Warm the honey a little to loosen, then gently brush over the buns to glaze. Brush over the top of the warm buns and leave to cool.
