Hot Cross Buns

Ingredients

• 309 g whole milk
• 500 g strong white flour
• 75 g caster sugar
• 1 tsp salt
• 7 g fast-action yeast (One sachet)
• 50 g butter
• 1 free-range egg (Beaten)
• 150 g sultanas
• 80 g mixed peel
• 1 apple (Cored and chopped)
• 2 orange zest (Zest only)
• 2 tsp ground cinnamon
• sunflower oil (For greasing the bowl and cling film)
• 75 g plain flour (For the crosses, plus extra for dusting)
• water (About 5 tbsp, added gradually to make a thick cross paste)
• 3 tbsp apricot jam (Heated, then sieved)

Steps

1. 1

   Bring the milk to a boil in a saucepan. Remove it from the heat and leave it to cool until it reaches hand temperature, so it feels warm but not hot to the touch.

2. 2

   Place the strong white flour, caster sugar, salt, yeast, butter, and beaten egg in a large mixing bowl. Slowly add the warm milk, mixing until a soft, sticky dough forms.

3. 3

   Add the sultanas, mixed peel, chopped apple, orange zest, and cinnamon. Turn the dough out onto a lightly floured work surface.

4. 4

   Knead the dough for about 5 minutes. Hold it with one hand, stretch it with the heel of the other hand, then fold it back onto itself repeatedly until the dough is smooth and elastic.

5. 5

   Transfer the dough to a lightly oiled bowl. Cover with oiled cling film and leave to rise for approximately 1 hour, or until doubled in size.

6. 6

   Divide the risen dough into 12 even pieces. Roll each piece into a smooth ball on a lightly floured surface.

7. 7

   Arrange the dough balls on a parchment-lined baking tray, leaving enough space for them to expand until the buns just touch. Set aside to prove for another hour.

8. 8

   Preheat the oven to 220°C / 425°F.

9. 9

   Make the cross paste by mixing the plain flour with about 5 tablespoons of water in a small bowl. Add the water 1 tablespoon at a time, using only enough to create a thick paste.

10. 10

    Spoon the paste into a piping bag fitted with a small nozzle. Pipe one line along each row of buns, then pipe lines in the opposite direction to form crosses.

11. 11

    Bake the buns on the middle shelf for 20–25 minutes, until golden brown and cooked through.

12. 12

    Gently heat the apricot jam until melted, then sieve it to remove any chunks.

13. 13

    While the jam is still warm, brush it over the tops of the warm buns. Leave the buns to cool, then gently pull them apart to serve.

Notes

The dough has two rises: approximately 1 hour in the bowl and another hour after shaping. The recipe specifies a 220°C oven; use 425°F as the approximate equivalent.

Nutrition per serving

• bread
• rolls
• baked
• British
• Easter
• vegetarian
• sweet breakfast
• fruit-filled