There’s something special about making your own hot cross buns and filling the house with the smell of spice, citrus and warm, yeasty baking. Like most bread baking, it’s not hard, you just need to plan time for raising the dough. So have a go! This recipe for home made hot cross buns is delicious – and not just for Easter.
What you need
- 450g strong white flour
- 1 tsp fine salt
- ¼ of a whole nutmeg, ground
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 50g white caster sugar
- 1 sachet of fast action yeast
- 100g currants
- grated zest from one medium orange
- 150 ml hand-hot water
- 50 ml hand hot milk
- 1 large egg at room temperature, beaten
- 50g melted unsalted butter (not sizzled – just melted)
- 2 tbs plain flour
- 1tbs golden syrup, gently heated
You also need 1 large baking tray lined with parchment paper or even better, Bake O Glide (excellent stuff)
Step 1 – mix the ingredients
Measure the flour, salt, spices, sugar and yeast into a large mixing bowl. Mix and add the orange zest and currants. Make a well in the centre.
Measure and combine your water and milk. Beat the egg and melted butter into the liquid.
Step 2 – prepare the dough
Rest the dough in the bowl for about an hour, or until it’s doubled in size.
Step 3 – make the buns
‘Knock-back’ the dough to its original size and shape it into 12 equal sized balls. Place them on a lined baking tray and flatten them slightly with the palm of your hand. Cover and place in a warm place to rise for about 40 minutes.
Step 4 – make the crosses and bake
When your hot cross buns have risen, put the flour and water mix into a piping bag and gently pipe a cross onto each bun.
Bake for about 12-15 minutes. Keep checking. Just a minute too long could start burning the buns – sugar content means they turn faster than standard bread.
Step 5 – glaze your hot cross buns
Leave to cool, tear apart and eat fresh with butter. Delicious toasted as well!