Hot Cross Buns
Its Easter! A holiday full of chocolate eggs and getting fat, so who am I to spoil the fun and not eat too? I decided that it wouldn’t be Easter without Hot Cross Buns. I had never thought about baking my own Hot Cross Buns before until this Easter when I stumbled across a recipe. The best part about baking fresh bread is being able to eat it hot, so I was eager to get these in the oven as soon as possible. However, this isn’t a quick recipe as it does require some proving, but it is WELL worth the wait. I have changed the recipe slightly to have more spice and have packed more fruit in because I love a fruity bun! I have baked two batches of these buns because they are so scrumptious; one batch making 8 (pictured) and the second batch making 16. I preferred the second batch as they are just the right size to snack on… which I can prove since I ate 5 in one day. You should definately gives these juicy buns a go and fill your belly!
- 500g Strong White bread Flour
- 1 Sachet of Yeast
- 1 Tsp. of Salt
- 1/2 Tsp. Ginger
- 1/2 Tsp. Cinnamon
- 1.4 Tsp. Clove
- 50g Golden Sugar (Can use white sugar instead)
- 250ml warm Milk
- 1 Egg
- 50 g Softened Unsalted Butter
- 150g Mixed fruit (Raisins, peel etc)
Put the Flour, Sugar, Spices and Yeast into a large bowl. Mix in the Egg, tepid Milk and Butter using your hands. Once the ingredients are combined well, add in the mixed Fruit, turn out the dough onto a floured surface and knead for 10 minutes until the dough is soft. Put the kneaded dough into a clean bowl with an oiled piece of cling film covering the top in a warm place for 1 hour. Punch down the dough and cut into either 8 or 16 pieces, depending on size wanted. Shape the buns and put into a floured baking tray, making sure they are slightly touching. Mix 2 tbsp. of plain Flour in a bowl adding cold water, a tsp at a time, until it forms a thick paste. Use a piping bag to pipe crosses on top of each bun. Bake at 200 degrees C for 15-20 minutes.