Hot Cross Buns
- 225ml whole milk
- 500g strong white bread flour
- 60g caster sugar
- 7g dried teast
- 1/2 tsp salt
- 1tsp ground cinnamon
- 1/2 tsp ginger
- Zest of 1 orange
- 50g butter
- 200g raisins*
- 2 eggs
- 30g flour
- 30ml water
- 1 tbsp jam (optional – apricot works best)
HOT CROSS BUNS
Prep time: 20 mins. Proving time: 2 - 2.5 hours. Bake time: 20 mins
Hot cross bun season is one of the best. You can find nearly every flavour under the sun in supermarkets now (and feel free to have fun with this recipe), but my favourite will always be the classics. Personally I think they’re served best toasted with copious amounts of butter, or in a Hot Cross Bun Bread and Butter Pudding (recipe in Puddings)…
Combine the flour, cinnamon, ginger, sugar & orange zest in a bowl. On one side add the salt, and the opposite, add the yeast. Stir. Next add the butter and rub the mix together until it creates fine bread crumbs.
Warm the milk gently in a saucepan, until just steaming. Add to the flour mix with the eggs and stir. Add the raisins and begin to knead. Either knead by hand or using a machine and dough hook. Knead until the dough is smooth & stretchy, but springs back to touch. By machine this should take around 5-10 mins, by hand about 15 mins.
Place the dough in an oiled bowl and cover with oiled cling film. Leave to rise for about 1 to 1.5 hours or until doubled in size/
Remove the bowl on to a floured surface and knead again for about 2-3 mins. Divide the dough in to 12 balls – if you’re pedantic like me you can weigh them out, or just eye ball them to similar sizes. Shape in to balls and place on a tray with a small gap between each. Cover with oiled cling film and leave to rise again for about 45 mins.
Pre heat the oven to 180C fan.
Whisk together the 30g flour & 30ml water to create a paste. Transfer to a piping bag and pipe along each bun to create crosses.
Bake for about 20 mins until golden on top.
If you like the sticky/shiny texture, melt down the jam and brush over the top once baked. Enjoy!