Hot cross buns

Hot cross buns

By
From
Encyclopedia of Food and Cookery
Makes
16

A favourite hot cross bun recipe that always works.

Ingredients

Quantity Ingredient
600g plain flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 teaspoon salt
60g butter
35g currants or sultanas
45g mixed glace peel, chopped
30g compressed yeast
115g caster sugar
125ml water, lukewarm
125ml milk, lukewarm
1 egg, lightly beaten
4 tablespoons self-raising flour, mixed with 2 tablespoons cold water, to make paste crosses
1/4 teaspoon powdered gelatine, mixed with 2 tablespoons water and 1 tablespoon sugar, to glaze

Method

  1. Sift flour, mixed spice, cinnamon and salt into a bowl. Rub in butter, then mix in currants or sultanas and peel. Make a well in centre. Cream yeast with caster sugar and add a little warm water to dissolve yeast completely. Blend remaining water and milk with yeast and add with beaten egg to flour. Mix to form a soft dough.
  2. Turn onto a lightly floured work surface and knead until smooth and elastic. Shape into a ball, place in a clean, greased bowl and turn over so that top of dough is greased. Cover with damp dish towel and leave to rise in a warm place for 1¼–1½ hours or until doubled in bulk.
  3. Turn risen dough onto a lightly floured work surface and gently press out to 1 cm thick. Divide dough into 16 pieces and shape each into a small ball. Place balls on greased baking tray, at least 2.5 cm apart, or arrange in greased round cake tins. Cover and leave to rise in a warm place for a further 20–30 minutes.
  4. To make paste for crosses, combine flour and water and beat to a smooth paste. Put into a baking paper funnel or small piping bag fitted with a plain nozzle.
  5. Using a sharp knife, make a slight cross-shaped indentation on top of each bun just before baking and pipe prepared paste into cross. Bake in a preheated hot oven (200°C) for about 15 minutes.
  6. Meanwhile, to make glaze, sprinkle gelatine over water in a small saucepan. When softened, dissolve over low heat. Add sugar and stir until dissolved. Remove from the heat. Remove buns from oven and brush with glaze while still hot. Stand buns in a warm place, such as on opened door of turned-off oven. This helps to set glaze.

Variation

  • If liked, omit the paste crosses and decorate with sweet icing crosses. Mix 125 g sifted icing sugar with enough hot milk to make a firm consistency, about 2 teaspoons. Put into a piping bag fitted with a plain tube and pipe crosses on baked warm buns.
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