Hot Cross Buns

By RachelAdmin

By Rachel Davies

Typically made for Easter, hot cross buns actually pre-date the Christian celebration, as the Saxons ate something similar to celebrate the goddess Eostre – the origin of the word Easter.

Get into the mood by baking up a batch of hot, spiced buns, and enjoy then with butter for your tea!

Ps I have a confession to make. I was cooking up a batch of Spiced Plum Compote while the buns were baking. And rather than boil up some apricot jam, it was just too easy to glaze the buns with, well, I should have thought about the photos. Please forgive the pinkish glaze…

Hot Cross Buns

Makes 15

Ingredients

300ml milk

50g butter

500g strong bread flour

1 teaspoon salt

75g caster sugar

7g sachet fast-action or easy-blend yeast

Zest of 1 orange

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1 egg, beaten

75g sultanas

50g mixed peel

75g plain flour, plus extra for dusting

3 tablespoons apricot jam

Method

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.
Put the flour, salt, sugar, yeast, zest and spices into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the beaten egg. Using a wooden spoon or dough scraper, mix well and bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 minutes until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.
With the dough still in the bowl, tip in the sultanas and mixed peel. Knead into the dough, making sure everything is well distributed.
Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on two baking trays lined with parchment, leaving enough space for the dough to expand. Cover lightly with more oiled cling film or a clean tea towel, then prove for 1 hour more.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tablespoons of water to make the paste for the cross – add the water 1 tablespoon at a time, just adding enough for a thick paste. Spoon into a piping bag and cut a small hole. Pipe a cross on each bun.Bake for 13-17 minutes until golden brown.
Gently heat the apricot jam with a splash of water to melt, then sieve to remove any bits. While the jam is still warm, brush over the top of the warm buns and leave to cool.