Hot cross buns recipe
INGREDIENTS
500g strong white flour
75g caster sugar
2 tsp mixed spice
1 tsp ground cinnamon
1 lemon grated zest & juice
10g salt
10g dried yeast
40g unsalted butter
300ml buttermilk
1 free-range egg, beaten
200g sultanas (soaked in a little saffron)
75g chopped mixed candied peel
For the topping
75g plain flour
3 tbsp golden syrup, for glazing
METHOD
Put the flour, sugar, spices, and lemon zest into a large bowl and mix. Then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the buttermilk in a separate pan. Add the butter and half the lukewarm buttermilk to the dry ingredients along with the lemon juice. Add the egg and mix adding the flour from the edges of the bowl as you go. Slowly add the rest of the milk, to form a soft dough (you might not need all the milk).
Tip the dough out onto a lightly floured work surface. Knead by hand adding the pre-soaked sultanas and mixed peel into the dough. Knead for 10 minutes until silky and elastic, forming a smooth dough. Place the dough in a lightly oiled bowl, cover with cling film or damp cloth and leave to rest in a warm place until doubled in size.
Tip the dough out onto a lightly floured surface and knock the dough back. Knead for another 5 minutes. Return to the bowl, cover, and leave in a warm place until doubled in size.
Turn the dough out again onto a floured surface and divide it into 12 equal pieces, shaping each of these into a ball. Place on a baking tray relatively close together so when baked they are connected. Lightly cover with oiled cling film.
Leave until the buns have doubled in size.
Preheat the oven to 200C.
For the cross, add the flour to a bowl with 100ml water. Mix to make a paste and spoon into the icing bag.
Place buns into the oven and reduce the temperature to 180c
When the buns have risen pipe a cross on each bun. Bake for 15-20 minutes until a light golden brown colour. Take out of the oven.
Heat the golden syrup in a pan and while the buns are still warm, brush the buns with the syrup before setting them aside to cool.
Enjoy!
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