Hot Cross Buns

Makes 18

For the cross paste


5 tbsps

Plain flour


A pinch

of salt


5 tbsps

Water


For the buns


1/2 tsp

Mixed spice


80g

Mixed peel


180g

Currants or sultanas


250ml

Full-fat milk


3

Large eggs


60g

Unsalted butter


500g

Gilchesters organic unbleached white flour


2 tbsps

caster sugar


20g

Fresh yeast


1/4 tsp

Salt


Method

First make the cross paste. Sift the flour into a bowl and then add the water gradually mixing until you get a pipe-able consistency. Set aside until required.

To make the buns, put the mixed spice, mixed peel and currants or sultanas into a bowl and set aside. Tip the milk and 1 egg into a mixer with the dough hook attached. Add the butter flour and sugar, yeast and salt, mis at a slow speed for 5 minutes until the mixture forms a dough. Increase the speed to meduim for 6-8 minutes, or until the dough comes cleanly away from the sides of the bowl. Add the spice and fruit mix on a slow speed and mix for 1-2 minutes.

Turn the dough out onto a worktop and form it into a ball. Put it back in the mixing bowl, cover with a clean cloth and leave it to rest in a draught free place for an hour.

When the dough has risen and nearly doubled in size, carefully tip it out onto your work surface and divide into satsuma size balls. Roll each piece onto a buttered baking tray, close to each other.

Make an egg wash by beating an egg with a pinch of salt. Brush each bun with a little egg wash and place in a warm place for about 1 1/2 hours, until risen.

Pre-heat your oven to 200C. Brush your buns again with egg wash and pipe a cross on each one using the cross paste. Bake in the oven for 18-20 mins. Remove from the oven and place on a wire rack to cool.

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