Description
Classic Hot Cross Buns with a fragrant blend of mixed spice and cinnamon, studded with sultanas and candied peel. Soft, fluffy buns marked with traditional flour crosses and glazed with apricot jam for a shiny finish. Perfect for Easter or any cozy tea time treat.
Ingredients
Scale
Wet Ingredients
- 220 ml Milk
- 50 g Butter
- 1 Egg (Beaten)
- 2 tbsp Milk (for brushing)
- 2 tbsp Apricot jam (for glazing)
Dry Ingredients
- 450 g Strong white bread flour
- 1 tsp Fine salt
- 3 tsp Mixed spice
- 2 tsp Cinnamon
- 45 g Caster sugar
- 50 g Plain flour (for crosses)
Additional Ingredients
- 60 g Candied peel
- 80 g Sultanas
Instructions
- Heat the Milk and Butter: Warm the milk on the hob or in the microwave until hot but not boiling, then stir in the butter and set aside to cool until tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar.
- Add Peel and Sultanas: Stir the candied peel and sultanas into the dry mixture evenly.
- Add Wet Ingredients: When the milk and butter mixture has cooled to tepid, pour it into the flour mixture and add the beaten egg.
- Knead the Dough: Bring all ingredients together to form a dough, turn onto a floured surface, and knead for 5 minutes until the dough is springy and smooth.
- First Rise: Place the dough in a clean, oiled bowl, cover with oiled cling film, and allow to rise in a warm place for about 2 hours until doubled in size.
- Shape Buns: Punch down the risen dough and divide into 12 equal pieces. Shape each piece into a neat, tight ball by tucking the edges underneath.
- Second Rise: Arrange the buns on an oiled baking tray, cover again with oiled cling film, and let them rise for 45 minutes in a warm spot.
- Preheat Oven: Heat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
- Brush Milk: Gently brush the tops of the buns with 2 tablespoons of milk, careful not to dent them, to keep them soft.
- Pipe Crosses: Mix plain flour with enough water to create a soft paste. Using a piping bag or a sandwich bag with a snipped corner, pipe crosses on top of each bun.
- Bake: Bake in the preheated oven for 15-20 minutes until the buns are a deep golden brown color.
- Glaze Buns: Immediately after baking, brush the tops with warmed apricot jam to give a shiny glaze.
Notes
- Ensure the milk is tepid, not hot, when mixing with yeast to avoid killing it and prevent the dough from rising.
- Kneading the dough well is key for light and fluffy buns.
- For a vegan version, substitute butter and egg with plant-based alternatives.
- The crossed flour paste can be thinned or thickened with water to achieve the best piping consistency.
- Store buns in an airtight container and refresh by warming slightly before serving.
