HOT CROSS BUNS

Handmade hot cross buns are a must for Easter and it is a great way to get everyone involved.  I love making them at home as you can add your own combination of spices and fruit to make them more personal and to your liking.

Roll your sleeves up and get kneading.

Preparation - 120 minutes

Cooking time - 15 -20 minutes

Vegetarian

Skill - moderate

Makes 12 

Ingredients

500g white flour

10 g instant yeast

10g salt

75g caster sugar

40g butter, softened

2 medium eggs, lightly beaten

120 ml warm full fat milk

100ml water, cool

100g sultanas/raisins or currants

50g dried cranberries (optional)

80g mixed peel

1 apple, peeel, cored and grated

2 oranges, zest

1 tsp ground cinnamon

1 tsp ground mixed spice

For the crosses

75g flour

75 ml water

Glaze

Warm apricot jam or marmalade or you can brush over milk

Method

Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour.

Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple and cinnamon on top. Knead in until evenly incorporated. Cover and leave to rise for a further hour.

Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 pieces and roll into balls. Place, fairly close together, on 1 or 2 baking trays lined with baking parchment or silicone paper.

Put each tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 190°C.

For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. Bake for 15-20 minutes, or until golden brown. Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze. Cool on a wire rack.