Recipe: Hot Cross Buns

I know that buying things at the supermarket isn’t easy right now (which is bad) and that people have been buying ingredients to make things at home (which is good). I’ve definitely made more things than usual recently – especially when I’ve been bored!

It’s coming up to Easter and when you’re stuck at home it can be fun to try and make something that you’d usually buy from the shops, like hot cross buns. Making these yourself might be lengthy but it’s definitely worth it.

Ingredients: Buns

• 625g strong white flour, plus extra for dusting
• 1 tsp salt
• 2 tsp ground mixed spice of your choice such as cinnamon, allspice, nutmeg, cloves and ginger.
• 45g unsalted cubed butter plus extra for greasing
• 85g caster sugar
• 1 unwaxed lemon or orange finely grated zest only
• 1½ tsp dried fast-action yeast
• 1 egg (preferably free-range)
• 275ml tepid milk or plant milk
• 125g dried mixed fruit of your choice

Ingredients: Topping

• 2 tbsp plain flour 
• 1 tbsp golden syrup or runny honey, gently heated, for glazing

Method

1. Sieve the flour, salt and mixed spice into a large mixing bowl.
2. Rub in the butter using your fingertips; make a well in the centre of the mixture, then add the sugar, lemon zest and yeast.
3. Beat the egg and add to the sieved flour/ spice mix with the tepid milk; combine to a form a soft, flexible dough.
4. Place the dough on a lightly floured work surface and gently mix in the dried fruit.
5. Knead lightly for 5 minutes, or until smooth and elastic.
6. Prepare a warm mixing bowl by greasing with butter. Shape the dough into a ball and place into the prepared bowl to prove for 1 hour. Be sure to cover the bowl with a clean teatowel and set aside in a warm place.
7. Turn out the proved dough and knockback it back. Roll into a ball, place in the bowl and prove for another 30 minutes.
8. After 30 minutes, turn out the dough and divide into 12 pieces.
9. Roll each piece into a ball; cover with the teatowel and set aside to rest for 5–10 minutes.
10. Prepare your baking tray by greasing with butter and place the 12 buns onto the tray.
11. Wrap the tray loosely in baking paper then wrap in a layer of lightly oiled cling film then set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8.
12. While the buns are rising you can make the topping. Mix the plain flour to a form a thick smooth paste with 2 tbs cold water.
13. When the buns have risen, remove from the wrapping. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
14. Place the buns to the oven and bake for 8–12 minutes, or until pale golden brown.
15. As soon as they are out of the oven, brush the buns with the hot golden syrup, then set aside to cool on a wire rack.
16. Enjoy!