Hot cross buns
Homemade yeast buns with raisins and spices, topped with the traditional cross before being baked.
Per serving: 183kcals, 3.8 g fat (2.2g saturated), 33.9g carbs, 7.8g sugars, 3.8g protein, 1.2g fibre, 0.148g sodium
|
Prep: Cook: |
30 minutes (plus 1 hour 20 minutes inactive) 15 minutes |
|
| Difficulty: | Medium | |
| Serves: | 20 buns |
| Ingredients |
|---|
| 1 x 7g sachet of dried fast-acting yeast |
| 250ml warm milk |
| 60g caster sugar |
| 600g plain flour |
| 1 tsp mixed spice |
| 1 tsp cinnamon |
| 1 tsp salt |
| 80g butter, at room temperature, cubed |
| 150g raisins |
| 2 tsp mixed peel, finely chopped |
| 1 egg, lightly beaten |
| 80ml warm water |
| For the topping: |
| 2 tbsp plain flour |
| 1 tbsp golden syrup |
directions
- Combine the yeast with the milk and one tablespoon of the sugar in a small bowl. Stir until the yeast has dissolved. Cover and leave to stand in a warm place for 10 minutes.
- Sift the flour, mixed spice, cinnamon, salt and remaining sugar into a mixing bowl. Use your fingers to rub in the butter until combined.
- Stir in the raisins, mixed peel and egg until incorporated. Stir in just enough water to bring the mixture together into a soft dough.
- Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes until smooth and elastic. Place in a bowl, cover with a clean tea towel and leave to rise in a warm spot for about one hour or until doubled in size.
- Knock back the dough and divide into about 18-20 balls. Place on a baking tray lined with parchment paper and leave to rise again for about 20 minutes until doubled in size.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Whisk together the flour and syrup for the topping until smooth. Transfer to a piping bag, or into a small plastic bag with a corner snipped off. Pipe a cross onto the top of each bun.
- Bake for 15 minutes until golden. Serve warm or allow to cool on a wire rack.
