|Hot cross buns are synonymous with Easter. You will find them |
500g strong white flour
50g brown sugar
5g / 1 tsp salt
10g fresh yeast or 1 tsp of dried yeast
1 tsp of vanilla extract
Zest of 1 orange
50g diced butter
200g dried fruit.
(You can use a mix of sultanas, raisins, cranberries and currants as well as some mixed peel marinaded in orange and lemon juice along with some cinnamon and clove works great. Allow to
Hot Cross Paste
40g icing sugar
Makes 12 buns (90g each)
This dough can be made by hand,
Mix together the flour, salt and sugar in the bowl of the mixer. Add the vanilla extract, orange zest and allspice to the flour
Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to
Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in a oiled bowl, cover with a damp tea towel and leave to prove for about 90 minutes.
Once the dough has doubled in size, turn it out onto a clean work surface and
Cut the dough into 12 equal pieces approximately 90 g each. Roll each piece of dough into a round and place on a non-stick baking tray or a tray lined with parchment, leaving enough room
Preheat the oven to 200°C/375°F/gas mark 5 then make up the paste for the crosses by mixing together the flour, sugar, and milk in a bowl. The paste needs to be of
Bake the buns at 200c for 16 to 18 minutes, until rich & golden in colour. Transfer to a wire rack to cool.
Whilst warm, brush each bun with a simple sugar glaze to add a wonderful shine and finger