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Hot cross buns

Name: Hot cross buns
Total time: 1 h 30 min
Yield: 12
Cuisine: British
Ingredients: 625g strong white flour; 45g golden caster sugar, plus 2 extra tbsp; 45g chilled butter; 1 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground allspice; 1/4 tsp grated nutmeg; 1 1/2 tsp fast action dried yeast; 1 free range egg; 275ml milk, plus 4 extra tbsp; 100g raisins; 25g chopped mixed peel; oil, for greasing

A must bake for Easter.

Posted by: rhona
On: 05/02/2009

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Sweet
Easter Recipes

You will need

Ingredient	Add
625g strong white flour		More products
45g golden caster sugar, plus 2 extra tbsp		More products
45g chilled butter	Available only in our Edinburgh shops	More products
1 tsp salt		More products
1 tsp ground cinnamon		More products
1/4 tsp ground allspice		More products
1/4 tsp grated nutmeg		More products
1 1/2 tsp fast action dried yeast		More products
1 free range egg	Awaiting stock	More products
275ml milk, plus 4 extra tbsp	Awaiting stock	More products
100g raisins		More products
25g chopped mixed peel		More products
oil, for greasing	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Sift 500g of the flour into a large glass bowl.
Cut up the butter and rub in with your fingertips until it resembles breadcrumbs.
Stir in 45g caster sugar, salt, cinnamon, allspice, nutmeg and yeast.
Beat the egg in another bowl, then mix it into the dry ingredients with 275ml milk, until you have a soft pliable dough.
Tip the dough out onto a lightly floured surface and knead for 5mins, until smooth and elastic.
Gradually work in the raisins and peel.
Return to the bowl and cover loosely with oiled cling film.
Leave in a warm place for 1 hour until doubled in size.
Tip the dough onto a lightly floured surface and knead well to knock out all the air, then cut into 12 pieces.
Put your lightly floured hand - slightly cupped, with fingers open - over 1 piece, then rotate your hand in a circular motion.
Press down on the dough to create a neat ball, and repeat with the rest of the dough.
Put on 2 greased trays, spaced apart.
Cover with oiled cling-film and leave in a warm place to rise for 30 mins.
Preheat the oven to 200 degree celsius or Gas 6.
Sift the remaining flour into a bowl and stir in approx 120ml tap water to make a smooth wet paste.
Spoon into a freezer bag, snip off the corner and pipe a cross over each bun.
Bake for 15 mins until golden.
Put the extra milk and extra sugar into a pan.
Heat gently to dissolve the sugar, then boil for 2-3 mins until syrupy.
Brush the glaze over the warm buns.
Transfer to a wire rack to cool, then serve.