Hot Cross Buns Recipe
Easter is on its way and one of the delicious traditions are hot cross buns. I love them toasted and covered in a good layer of butter.
Hot cross buns are a weird one for me, as I don’t by rule, like raisins. However, with the mixture of spices and everything else, as long as it is toasted, I can get around the fact that I don’t like raisins.
That is why this year, I decided to make some hot cross buns of my own and I actually decided to make them with wholemeal flour to make them a little healthier than usual.
For the buns:
- 50g butter
- 150ml milk
- 50g caster sugar
- zest of 1 orange
- 400g wholemeal bread flour, plus extra for dusting
- 1x 7g sachet fast-action yeast
- 100g raisins
- 2 tsps mixed spice
- 1 egg
- 1 egg, for an egg wash
For the cross:
- 6 tbsp plain flour
- 3 tbsp water
For the sugar glaze:
- 25g caster sugar
- 20ml boiling water
- In a pan, melt together the butter, milk, caster sugar and orange zest until the caster sugar has dissolved.
- In a bowl, mix together the flour, yeast, raising and mixed spice.
- Pour in the warm milky mixture, followed by an egg until it creates a sticky dough.
- Knead the dough for roughly 10 mins until the dough becomes elastic. Form it into a ball and put into a slightly oiled bowl.
- Cover the bowl with a towel and leave to prove until doubled in size (about an hour).
- Knock the dough back and split into 12 equal balls, shaping into round buns.
- Put on a lined baking tray and cover with clingfilm before allowing to prove again for an hour. Don’t worry if they touch, you can tear them when they are finished cooking.
- Preheat the oven to 200°C or gas mark 6.
- Make an egg wash with one egg and cover over the buns with a brush.
- For the cross, mix the flour and water and place in a piping bag. The mixture should be fairly runny, so if it is too thick then add a little more water.
- Bake for 15 minutes, or until golden.
- When the buns are out of the oven, brush the buns with the sugar mixture (mix the sugar and warm water).
- Leave to cool and serve with plenty of butter!