Hot cross buns

Treat friends and family over Easter to these fruit-filled buns from Andi Peters
Hot cross buns
  • Rating:
  • Serves: 16
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 1 hr 20 mins proving
  • Effort: easy

Ingredients

  • 4 tsp dried yeast
  • 55 g caster sugar
  • 250 ml warm milk
  • 600 g plain flour
  • 1 tsp ground cinnamon
  • 60 g butter, cut into cubes
  • 1 egg, lightly beaten
  • 125 ml warm water
  • 110 g currants
  • 40 g mixed peel
  • 1 tbsp apricot jam

For the flour paste

  • 75 g plain flour
  • 1 tbsp caster sugar
  • 80 ml water

Method

1. Combine yeast, sugar and milk in a bowl and whisk together until yeast is dissolved. Cover the bowl, and set aside in a warm place for 10 minutes or until the mixture is frothy.

2. Sift the flour and cinnamon into a large bowl, then rub in butter. Stir in the yeast mixture and the beaten egg, then add the water, a little at a time (as you may not need all of it) until the mixture forms a soft dough.

3. Stir in the currants and mixed peel until evenly distributed through the dough, then cover the bowl with cling film and set aside for 1 hour in a warm place or until the mixture has doubled in size.

4. Turn out the dough onto a floured surface then knead for 5 minutes until smooth and elastic. Divide the dough into 16 equal portions and shape each into a ball (keep any dough not being worked with covered with oiled cling film to prevent it from drying out).

5. Grease a 23cm square cake tin and arrange the balls over the base of the tin. Cover with a damp tea towel and set aside in a warm place for 20 minutes, until dough has risen to the top of the tin.

6. Preheat the oven to 220C/200C fan/gas 7.

7. For the flour paste: combine the flour and sugar in a bowl, then stir in the water until the mixture is smooth. Fit a piping bag with small plain nozzle, fill the bag with the paste and pipe crosses over the top of the buns.

8. Bake the buns for 10 minutes, then turn the oven down to 200C/180C fan/gas 6 and bake for a further 15 minutes, or until the buns are risen and golden. Transfer to a wire rack and leave to cool.

9. Warm the jam in a small saucepan over a medium heat, then strain through a fine sieve or tea strainer to remove any pieces of fruit. Brush the warm jam over the buns, then serve.

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