Hot Cross Buns
 
Hot cross buns are an Easter favourite in our house. I love the selection of hot cross buns you can buy in the shops, but I do love homemade ones so much more. Don’t just wait for Easter to try this recipe, as you can bake them all year round as rolls with different fillings or even as a loaf if you fancy it. Don’t forget that any leftovers can be put in the freezer and when you have enough, make a delicious bread and butter pudding for your Sunday lunch.
 
Ingredients
Makes 10 buns
 
For the Hot Cross Buns
200ml milk
60g butter
14g/2 sachets of yeast 250g strong bread flour 200g plain flour
1 tbsp of custard powder 2 tsp of cinnamon
1/2 tsp of nutmeg
50g caster sugar
1 thumb of fresh ginger 100g dried mixed fruit
2 easy peelers oranges
2 tbsp sugar for the glaze
For the crosses
Flour 3 tbsp Water 3-4 tbsp
 
Here’s how:
Pour the milk and butter into a small sauce pan and heat gently for 2-3 minutes. Meanwhile weigh out both of your flours and place them into a mixing bowl with the yeast, custard powder, sugar and spice. Make a well in the middle and pour in the warm milk.
Using your hand like a claw, mix together in the bowl, until it forms a soft ball of dough on your hand and the bowl is relatively clean of dough.
Transfer the mixture to a clean work surface and knead for 5 minutes or until the dough is stretchy and smooth.
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size.
Place the dried fruit and chopped fresh ginger into a bowl and squeeze over the oranges.
Then scoop the dough out onto a clean work surface and knock all the air out by using your hands. This will ensure a nice, even rise during bake.
Lift the dried fruit out of the orange juice (keep the juice as you’ll need it later) and add to the dough.
Fold the dried fruit into the mixture and knead for a few minutes until the fruit has incorporated.
Cut the dough into 10 equal portions, approximately 100g each.
Roll the portions up into balls and place on a non stick baking tray.
Leave the buns to prove for 30-40 minutes or until they double in size.
Meanwhile mix the flour and water together to make a batter (similar texture to pancakes) then place in a piping bag.
When the buns have proved, pipe the crosses on top and bake in a pre heated oven 180c for 30-40 minutes or until golden and baked.
While the buns are baking, place the orange juice that you soaked the dried fruit in, into a sauce pan with the sugar and bring to a boil.
When the hot cross buns are ready remove from the oven and brush with the orange syrup.
You can also make this recipe as a 2lb loaf, just remember it will take a little longer to prove and bake as it is larger.
 
Recipe by Peter Sidwell