Hot Cross Buns
The best buns for Easter. It's easy to draw other religious symbols using the flour paste, too.
Servings 9
Ingredients
- 20 g fresh yeast
- 250 ml whole milk
- 30 g unsalted butter
- 1 orange zest
- 120 g raisins
- 1 large egg
- 450 g strong white bread flour plus extra for dusting
- ½ tsp salt
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 50 g caster sugar
- Olive oil for greasing
- 50 g plain flour
- 75 g water
- 2 tbsp golden syrup
Instructions
- In a small pan, warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins and leave to cool for 2-3 minutes until just warm. Dissolve the yeast in it and then beat in the egg.
- Mix the bread flour, salt, spices and sugar in a large bowl.Make a well in the flour mixture and pour in the milk mixture, stirring to make a soft dough.
- Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic. Form into a ball and put in a lightly oiled bowl; cover with clingfilm. Leave in a warm place to rise for 1 hour, or until doubled in size.
- Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide it into pieces (around 100g each) and roll into balls. Place about 2cm apart on a baking tray lined with baking parchment; lightly cover with greased clingfilm. Leave to rise for about 40 minutes.
- Preheat the oven to 200˚C and remove the clingfilm. For the crosses, mix the plain flour and water into a thick paste. Spoon into a piping bag fitted with a small nozzle (or use a plastic food bag with a bottom corner cut off ) and pipe on the crosses. Bake for 20-25 minutes. Gently heat the golden syrup in a pan and brush over the warm buns. Cool a little before serving.