Hot cross buns recipe
by Richard Bertinet | 3 comments | Print recipeTweet
I think its a shame that you can buy hot cross buns all year round. They are such a treat – but more so when they are only around at Easter. There is something wonderful about making your own – rich in spice and fruit and a little sticky to the touch. I like to make a big batch and freeze some so that I don’t run out.
At a glance
- Cuisine British
- Recipe Type Bread
- Difficulty Easy
- Preparation time 180 mins
- Cooking time 20 mins
- Serves 20 people
- 0.5 tsp Mixed spice
- 80 g (2.8oz) Mixed peel
- 180 g (6.3oz) Currants or sultanas
- 250 ml (8.8fl oz) Full-fat milk
- 3 Large eggs
- 60 g (2.1oz) Unsalted butter, diced
- 500 g (17.6oz) Strong bread flour
- 2 tbsp Caster sugar
- 20 g (0.7oz) Fresh yeast
- 0.25 tsp Salt
- 100 g (3.5oz) Plain flour - for the cross paste
- 1 Pinch of salt - for the cross paste
- 1 tsp Vegetable oil - for the cross paste
- 100 g (3.5oz) Sugar - for the rum sugar syrup glaze
- 100 ml (3.5fl oz) Water - for the rum sugar syrup glaze
- 2 tbsp Dark rum - for the rum sugar syrup glaze
- First make the cross paste. Sift the flour into a bowl. Add the salt and oil, then add 4 tbsp water a little at a time to form a paste that can be piped. Set aside until required.
- To make the buns, put the mixed spice, mixed peel and currants or sultanas into a bowl and set aside. Tip the milk and 1 egg into a mixer with the dough hook attached. Add the butter, flour, sugar, yeast and salt and mix slow speed for 5 minutes, until the mixture forms a dough. Increase the speed to medium for 6-8 minutes, or until the dough comes cleanly away from the sides of the bowl. Add the spice and fruit mix on a slow speed for 1-2 minutes.
- Turn the dough out onto a worktop and form it into a ball. Put it back into the mixing bowl, cover with a clean cloth and leave it to rest in a draught-free place for an hour.
- When the dough has risen and nearly doubled in size, carefully tip it out on to your work surface and divide it into satsuma size balls. Roll each piece into a tight ball and place them on a buttered baking tray, close to each other.
- Make an egg wash by beating the remaining 2 eggs with a pinch of salt. Brush each bun with a little egg wash and place in a warm place for about 11/2 hours, until risen.
- Preheat a fan oven to 190°C/375°F/Gas 4.. I f you don't have a fan oven, adjust the temperature according to your oven manufacturer's instructions. Brush the buns again with the egg wash and pipe a cross on top of each one, using the cross paste. Bake in the oven for 18-20 minutes. Remove the buns from the oven and transfer them to wire racks to cool.
- For the rum sugar syrup glaze, mix the sugar and 100ml/31/2fl oz/1/2 cup water in a small saucepan. Bring to the boil for 4 minutes. Add the rum. Brush over the top of the cooled buns. Serve immediately, or store in an airtight container for up to 3 days. Alternatively freeze and defrost at room temperature before serving.
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Photo credit: From The Real Food Cookbook ©
Commissioned Photography by Noel Murphy / Duncan Baird Publishers 2011