Hot Cross Buns

Hot Cross Buns

20 min bake, 220°C

Ingredients

Makes 12

strong bread flour  500g
whole milk          300g
unsalted butter     75g
egg                 55g
caster sugar        75g
salt                6g
instant yeast       7g
mixed spice         4g
ground cinnamon     2g
sultanas            75g
currants            75g
mixed peel          50g

Cross
plain flour         75g
water               75g

Glaze
apricot jam         45g

Milk should be warm, butter softened.
Apricot jam is heated to a loose glaze. Golden syrup works too.

Recipe

1. Mix the flour, sugar, salt, yeast, mixed spice and cinnamon. Add the warm milk, egg and butter. Knead for 10 minutes until smooth and springy.

Dough hook. Speed 1-2 to bring it together, then speed 2 for the full knead.

2. Work in the sultanas, currants and mixed peel until evenly distributed.

3. Cover and leave to prove for 1.5 hours until doubled.

4. Divide into 12 equal pieces and shape into tight balls. Place on a lined baking tray with a little space between each. Cover and prove for 1 hour.

5. Make the cross paste: mix the plain flour and water to a thick, smooth paste. Transfer to a piping bag and pipe a cross over each bun.

6. Bake at 220°C for 15-20 minutes until deep golden brown.

7. Warm the apricot jam until loose. Brush over the buns straight out of the oven for a shiny glaze.