Hot Cross Buns

Hot Cross Buns

Servings: Makes 12 Buns

Ingredients:

Mixed Spice

  • 1 tbsp allspice berries
  • 1 stick cinnamon (approx 8gm)
  • 1 whole nutmeg
  • 1 tsp whole cloves
  • 1 tsp coriander seeds
  • 1 tsp ground ginger
  • 2 tsp ground mace

 

Hot Cross Buns

  • 625g Strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 2 tsp ground mixed spice
  • 45g unsalted butter, cubed, plus extra for greasing
  • 70g caster sugar
  • 1 orange, finely grated zest only
  • 1½ tsp fast-action yeast
  • 1 free range egg
  • 275g tepid milk
  • 125g mixed dried fruit

 

Topping

  • 4 tbsp plain flour
  • 4 tbsp water
  • 1 tbsp warmed golden syrup or runny honey for glazing

Directions:

Mixed Spice

  1. Place the all the ingredients for the mixed spice mixture into the grinding bowl of the Cuisinart Spice Grinder.
  2. Pulse 15 times and then process until finely ground. Store in an airtight container.

 

Hot Cross Buns

  1. For the hot cross buns, sieve the flour, salt and 2 tsp from the ground mixed spice mixture into a large bowl. Rub in the butter using your fingertips until you have a fine breadcrumb like consistency.
  2. Make a well in the centre and stir in the sugar, orange zest and dried yeast.
  3. Beat the egg with the tepid milk and add to the flour. Mix together to form a soft, pliable dough
  4. Turn out the dough onto a lightly floured work surface. Carefully work the mixed fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
  5. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl. Cover with a clean tea towel and set aside in a warm place for at least an hour or until approximately doubled in size.
  6. Turn out the proved dough onto a lightly floured work surface and knock back. Shape into a ball again and return it to the bowl. Cover with the tea towel and set aside for a further 30 minutes to rise.
  7. Preheat the oven to 190ºC/180ºC fan/Gas mark 5. Grease and line a baking tray.
  8. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray.
  9. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
  10. Place the plain flour and 4 tablespoons water into a small bowl and mix to a thick paste.
  11. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
  12. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown .
  13. Transfer to a wire cooling rack, brush over a little honey or warmed golden syrup to glaze, then leave to cool.
  14. Serve with butter.

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