We like the occasional Hot Cross Bun … warm with a wedge of butter on it, but often find the shop-bought ones too sweet. This version, however, has all the flavour and texture but eases up on the sugar. Best eaten on the day you make them as they lose a bit of freshness that toasting will fix. Not a problem though as we suspect the warm buns will tempt even the most jaded HCB eaters out there. It’s a pretty easy recipe too, though Jono reckons he’ll get the crosses better next time.
Hot Cross Buns, makes 12 buns
- 450g strong white flour
- 1 tsp salt
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 20g fresh yeast, or 7g fast-action dried yeast
- 50g caster sugar
- 50g butter, melted and cooled
- 150ml tepid milk
- 5 tbsp tepid water
- 1 large egg, beaten
- 75g currants
- 50g chopped mixed peel
For the cross:
- 50g plain flour
- 25g soft butter
To Glaze:
- 2 tbsp granulated sugar
- 2 tbsp water
Measure the flour, salt, spices, sugar and dried yeast (if using), into a large bowl and stir to mix and then make a well in the centre.
If using fresh yeast, mix this with the milk and water until combined. Pour the butter, the beaten egg, milk and water into the well followed by the currants and mixed peel. Mix to a soft dough.
Turn out onto a lightly floured work surface and knead for 10 minutes until smooth and elastic. Transfer to an oiled bowl and cover with oiled clingfilm. Keep in a warm room and leave to rise for 1.5 hours and until it has doubled in size.
Lightly grease 2 baking trays.
When the dough has risen turn out onto a lightly floured work surface again and knead for 2-3 minutes. Divide into 12 equal pieces and shape into round buns.
Make a cross in the top of each bun with a knife then place on the prepared baking trays and cover with oiled clingfilm. Leave to rise again in a warm place for 30 minutes. Pre-heat an oven to 220C/200C fan.
While the buns are rising make the pastry for the crosses by mixing the flour and butter with a little water and roll out. Cut into thin strips and place into the cuts on the top of the buns.
Bake the buns for about 15 minutes until brown and hollow sounding when the base is tapped.
While the buns are baking make the glaze by dissolving the sugar in the water over a gentle heat. As soon as the buns come out of the oven brush them all over with the glaze.
It may be hard to resist, so don’t … cut one open and spread with butter before eating.
(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)
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