Hot Cross Buns
A spiced sweet bun made with dried fruit, marked with a cross on the top, and traditionally eaten on Good Friday.
Dough Ingredients:
- Sachet of fast acting yeast
- 200ml water at 230C
- 870g strong flour
- 230ml water
- 25g milk powder
- 100g sugar
- 15g salt
- 85g butter unsalted softened
- 1 egg
- 40g ground mixed spice
- 100g raisins
- 70g dried Apricots chopped
- 80g mixed peel
Piping Paste Ingredients:
- 4 tbsp flour
- 1 tbsp Sugar
- 1 tbsp water
Glaze Ingredients:
- 1 egg yolk
- 1 tbsp milk
- 100g sugar
- 50ml water
You will also need:
Method:
- Mix the first quantity of water with the yeast and cover and place in a warm place to rise. Once the sponge starts to bubble put the mixture into a Kenwood Kitchen Machine bowl then add the rest of the ingredients.
- Mix with a dough hook on a low speed for 10 minutes or until the mixture looks glossy.
- Add the fruit and mix again on a low speed until they are evenly incorporated.
- Cover and leave to rise for 45 minutes.
- Knock back the dough and on a lightly floured surface roll the dough into a rope (sausage shape) about 18 inches long. Then cut into 24 even pieces, roll each piece in 24 balls. Place each ball on to a non-stick baking tray and leave to rise. Once they have risen, using the back of a knife make a cross indentation on each of the buns.
- Mix together ingredients for the glaze and lightly brush over the top of each bun.
- Mix together the ingredients of the piping mix and place the mixture into a piping bag fitted with a round 2mm tube. Pipe the paste over indentations of the crosses on each bun.
- Bake in an oven preheated to 180°C for 25 to 30 minutes.
- Glaze with apricot or sugar glaze
Makes:
Around 24 (depending on size)