Hot Cross Buns

3h 55 min 12-16 servings

For the bun:

  • 200ml milk, plus a little more for glazing
  • 100g soft Unsalted Lurpak butter
  • 1 tsp ground cinnamon
  • 2 cloves
  • 1/4 tsp grated nutmeg
  • 20g fresh yeast or 10g dried active yeast
  • 50g caster sugar, plus extra to glaze
  • 450g strong white flour
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 2 eggs
  • 50g currants
  • 50g sultanas
  • 50g mixed peel

For the cross:

  • 3 tbsp plain flour
  • Pinch salt
  • 1-2tsp cold water

For the spiced glaze:

  • 50g caster sugar
  • 1 tbsp runny honey
  • ½ tsp ground mixed spice
  • 75ml orange juice
Hot Cross Buns

Preparation

  1. 1. In a small pan, heat the milk until hot. Add the Lurpak®, cinnamon, cloves, nutmeg and stir until the butter has melted. Leave to cool and then mix the milk with the yeast and 1 tsp sugar.

    2. Sift the flour into a large mixing bowl and add the remaining sugar, salt and ginger. Make a well in the middle, and add 2 of the eggs, lightly beaten and around 2 tbsp of the milk and yeast mixture, to make a soft dough. Knead for 10 minutes until your dough is smooth and elastic.

    3. Place the dough in a clean, greased bowl. Cover and leave in a warm place until it has doubled in size, approximately 2 hours.

    4. When the dough has doubled in size, tip out on to a lightly greased work surface and roll out the dough to a large square and scatter over the fruit and peel. Knead again to spread the fruit around evenly, then divide into 12-16 equal pieces (depending if you want them on the slightly larger side) and roll these into bun shapes. Put on lined baking trays, cover and put in a warm place and leave for 30 minutes or until the rolls have increased in size by half.

    5. Preheat your oven to 200℃/ 180℃ fan/ gas mark 6.

    6. Beat the remaining egg with a little milk (2 tbsp) and brush on each bun.

    7. To make the cross, mix the flour with salt and enough cold water to make a stiff paste, then using a piping bag or teaspoon, draw a thick cross on the top of each bun. Pop into the oven and bake for about 25 minutes or until cooked and golden.

    8. Meanwhile, in a small pan, add all the ingredients for the spiced glaze and bring to the boil. Simmer until you have a syrup. When the buns come out of the oven, brush them immediately with the syrup before transferring to a cooling rack.

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