Hot Cross Buns Recipe
Our hot cross buns recipe is too good to just make at Easter. This is our family recipe to an enriched dough and significantly crossed at Easter.
You will get a better spring to your hot cross buns if you bake them on one of our ultimate baking stones.
New to baking why not try our white dough recipe too.
If you knead help with our hot cross buns recipe why not come on one of our cookery courses where all your questions can be answered by one of our expert teachers.
Should you have any spare why not use them in our bread and butter pudding recipe.We love our hot cross buns recipe, fresh out of the oven or lightly toasted oozing with butter.
680g strong white flour
A big pinch of sea salt
70g organic golden caster sugar
80g soft butter
15g mixed spice
1 organic egg
270ml warm water
30g of fresh yeast (15g of dried)
100g strong white flour
A pinch of salt and a pinch of sugar
A knob of butter
The chopped zest of 1 lemon and 1 orange
1 eggcup of boiling water
1 pinch of mixed spice
2tsp of sugar
Grease and line a high sided baking tray with greaseproof paper.
Weigh all the dough ingredients into a big mixing bowl.
Stir together with a firm hand and wooden spoon.
Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.
Gently work in the fruit and zest.
Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first.
After this, cut the dough in half, then divide and divide again until you have 16 equalish pieces.
In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them.
Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes.
Heat your oven to 210°C.
Whisk together the piping mix ingredients in a jug, ensuring there are no lumps, and pour into a piping bag.
Cross the buns by piping a lattice of the piping mix across the length and width of the tin.
Bake the buns. The very moment they have golden tops and bottoms whip them out and brush with the bun wash. Around 12-15 minutes.
Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam.