Easter would not be Easter with a plate of steaming hot cross buns on the table. So here is the recipe, to make your friends and family happy over the holidays. Serve hot with butter and jam mmmmmm. We cannot wait to make them.
200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachets of dried yeast
455 g strong bread flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg
55 g sugar
2 pieces stem ginger
1 large free-range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
- Add the milk and 50ml water to a small pan and place over a low heat until slightly warm.
- Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
- Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
- Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
- Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
- Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
- Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
- Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
- Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
- Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
- Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
- Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
- Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
- Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
- Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
- Slice open the sticky hot cross buns, spread with a little butter and serve.
Warning- they are highly addictive.