Delicious Hot Cross Bun recipe
Takes about 30 Minutes to make and 40 minutes to bake, plus proving and cooling. Serves 8 – 10. Homemade hot cross buns are delicious
425g white bread flour, plus 2 tbsp extra for dusting
½ tsp salt
50g butter, cubed
7g sachet fast action dried yeast
1 tsp mixed spice
50g light muscovado sugar
200g mixed dried fruit
125ml milk, plus 1 tbsp for brushing
- Add the plain flour and salt in a mixing bowl. Add the butter and rub into the flour until the mixture resembles crumbs. Stir in the yeast and then add the remaining ingredients, except the milk.
- Pour the 125ml milk into a jug and add 125ml boiling water. Stir into the dough and mix until it comes together as a soft ball. Turn the dough onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic. Form into a ball and put on a non-stick baking tray. Leave in a warm place for about 1 hour or until the dough doubles in size and feels very light and airy.
- Preheat the oven to 200°C/fan 180° Brush the top of the bun with the remaining milk. To make the cross, mix 1 tbsp plain flour and 1 tbsp water to make a soft paste for piping. Put into disposable piping bag, snip the end and pipe a cross over the dough.
- Bake the Hot Cross Bun in the oven for 40 minutes or until golden brown. To test if it’s cooked, carefully turn the bun over and tap the base – it’s ready if it sounds hollow. Cook for a further 10 minutes if necessary. Transfer to a wire rack to cool. The Hot Cross Bun is best eaten within 24 hours with butter or, after that, toasted and spread with butter.