Hot Cross Buns
If you haven’t got a daughter, give them to your sons - one a penny, two a penny, hot cross buns!
If there’s anything that signifies Easter and springtime for us, it’s definitely hot cross buns. They’re traditionally eaten on Good Friday, but we’ve never been one to hold to traditions when things are this tasty - as soon as spring rolls around, the hot cross buns are one the table… not for long though, they’re always snatched up quickly!
Ingredients
500g strong plain flour
1 tsp salt
1tsp mixed spice
2 tsp cinnamon
50g margarine
25g dried yeast
175ml warm milk
1 egg
75g sultanas
25g mixed peel
Paste for cross
75g plain flour
80ml water
Glaze
2tbsp water
2tbsp sugar
Method
Place the flour, salt, spices and sugar in a large bowl and rub in the margarine.
Warm the milk and add the yeast - leave to one side for five minutes, or until frothy.
Make a well in the dry ingredients and crack in the egg and the milk mixture and thoroughly mix everything together to make a smooth, soft dough.
Turn onto a floured surface and knead for 8 minutes until the dough becomes smooth and elastic. Place into a lightly oiled bowl and cover with cling film and leave it to rise in a warm place for about 1 and a half to 2 hours - or until it has doubled in size.
Once finished, turn the dough out onto a floured surface and gently pinch the air out. Divide into twelve pieces, and then shape them into buns and place on a baking tray covered in parchment paper. Cover and leave in a warm place for about an hour until they have doubled in size.
Make the paste for the cross by mixing the flour with the water to make a smooth batter. Transfer it into a piping bag and pipe the cross on each bun.
Bake in a preheated oven at 200c for 15 - 20 minutes, until they are golden brown.
Mix the sugar and water in a small pan and heat gently - simmer for 2 minutes.
As soon as the buns come out of the oven, brush them completely with the glaze.
Place on a wire rack to cool - serve warm or toasted, and enjoy!