- Cook Time: 45 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 242
- Carbohydrate Content: 44g
- Fat Content: 6g
- Fiber Content: 1g
- Protein Content: 6g
- Saturated Fat Content: 3g
- Sodium Content: 0.46g
- Sugar Content: 14g
Hot cross buns Recipe
Hot cross buns is a Easter baking recipe for 4 - 8 people, takes only 20 mins; recipe has milk, butter and strong bread flour.
Ingredients
- Egg - 1 egg, beaten
- Milk - 150ml warm milk
- Oil - oil, for greasing
- Nutmeg - 1/4 tsp grated nutmeg
- Caster Sugar - 50g caster sugar
- Plain Flour - 4 tbsp plain flour
- Unsalted Butter - 50g unsalted butter, melted, plus extra for greasing
- Ground Cinnamon - 1 tsp ground cinnamon
- Flour - 450g strong white flour, plus extra for dusting
- Granulated Sugar - 2 tbsp granulated sugar
- Mixed Spice - 1/2 tsp mixed spice
- Yeast - 2 x 7g sachets easy-blend yeast
- Currant - 100g currant
Instructions
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
- Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
