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Good Friday and Easter could never be the same without a warm, buttery hot cross bun. This hot cross bun recipe is an easier and lighter recipe than a traditional recipe, which requires a starter dough and a slow rise. The recipe may be quicker but in no way is the taste compromised: the sweet, spiced buns taste just as good as the traditional ones.
Ingredients
- For the Buns:
- 1 lb. 2 oz. / 500 g strong white bread flour
- 2 oz. / 55 g Muscovado sugar
- 1 tsp. salt
- 3 tsp. mixed spice
- 1 tsp. ground cinnamon
- 2 oz. / 55 g butter (cold, cut into small pieces)
- 3 1/2 oz. / 150 g mixed dried fruits (chopped)
- 1 oz. / 25 g candied lemon and orange peel (chopped)
- 1/4 oz. / 7 g active dry yeast
- 1/2 pint / 300 mLÂ milk (warm)
- For the Crosses:
- 2 1/2 oz. / 75 g all-purpose flour
- 1 1/2 oz. / 35 g butter (cold, cut into small pieces)
- For the Glaze:
- 1 1/2Â tablespoon apricot jam (heated)
Steps to Make It
Note: while there are multiple steps to this recipe, these hot cross buns are broken down into workable categories to help you better plan for baking.
Make the Buns
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Mix the flour, sugar, salt and spices in a large baking bowl.
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Add the butter pieces and rub the butter into the flour until it resembles coarse sand.
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Add the dried fruit and dried peels; stir.
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Sprinkle the yeast over the mixture and pour in the warm milk. Mix gently with a spatula until a soft, sticky dough is formed.
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Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed.
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Place the dough in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot) place until doubled in size; this should take about 2 hours.
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Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for 2 minutes.
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Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife, cut a shallow cross the width of the bun into the top.
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Cover the buns with a clean tea towel and leave to rise again for approximately 45 minutes or until well-risen.
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Preheat the oven to 425 F.
Make the Crosses
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Make the crosses by rubbing the butter into the flour, add a little cold water (1/2 tbsp.) and stir to make a slightly thick dough. If too dry add a bit more water.
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Roll the dough into a ball, cut in half, and then each half into 6. Place in the fridge for at least 30 minutes. The balls will harden and be easier to roll.
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Roll each small dough ball into a long thin cord, cut in half and firmly press each 'cord' half into the cross of the buns without knocking the air out.
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Bake in the preheated oven for 15 to 20 minutes or until the buns have risen and are golden brown.
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Remove from the oven and brush the buns with the jam.
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Place the buns onto a wire rack and leave to cool.
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