This is perhaps a little late for Easter 2012 but in good time for 2013. Again, I’ve not made these before but they turned out really well and we’re liked by all. This is a slightly modified recipe of the BBC original.
Hot Cross Buns
For the buns
- 625 g strong white flour
- 8 g salt
- 2 tsp mixed spice
- 45 g butter
- 85 g sugar
- Zest of 1 lemon
- 10 g dried yeast
- 1 egg
- 275 ml warm milk
- 150 g raisins
- 2 tbsp plain flour
- 2 tbsp golden syrup
And for the topping
- Start by sieving the flour, salt and mixed spice into a large bowl. Rub the butter in the flour.
- In a separate smaller bowl, mix the milk, sugar, yeast and lemon zest. Leave it for 10 minutes or until you can see that the yeast has started.
- Combine above in the larger bowl and add your raisins at the same time.
- Once properly mixed, knead for 5-7 minutes.
- Leave it to rise for at least an hour or until doubled in size.
- Knock it back, divide into 16 equal size little balls and place them on a lightly buttered baking tray. (I do the division by splitting in twos.)
- Cover the baking tray with cling film and leave in a warm place for 30-60 minutes or until they’ve risen nicely. Mine took quite a while so be patient.
- Pre heat your oven to 240° Celsius or ‘rather high’ gas mark.
- While waiting for your oven to heat, mix 2 tablespoons of plain flour and a little bit of water in to a paste and spoon into a piping bag.
- Use the paste to draw a cross on the buns.
- Bake for 10-15 minutes or until golden brown and ready.
- Once out of the oven, brush the buns with warmed up golden syrup for that distinctive glaze.
- Let them cool down for five minutes or enjoy straight away.
Preparation time: 2-3 hour(s)
Cooking time: 10-20 minute(s)
Number of servings (yield): 16