Hot Cross Buns
Enjoy making these delicious and aromatic spiced currant buns that are perfect for breakfast or tea time. The warm, cozy spices combined with sweet currants create a flavorful treat that is sure to be a hit with your family and friends. These buns are best enjoyed fresh out of the oven, with the sweet glaze adding a final touch of sweetness to every bite. With simple steps and common ingredients, you can easily whip up a batch of these delightful buns to savor and share.
— Constant Cookbook
Ingredients
- 450g strong white flour , plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar
- 150ml warm milk
- 1 egg , beaten
- 50g unsalted butter , melted, plus extra for greasing
- oil , for greasing
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp grated nutmeg
- 100g currants
- 4 tbsp plain flour
- 2 tbsp granulated sugar
Instructions
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
- Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
Cook Time
15M
Prep Time
PT45M
Yield
Makes 12
Nutrition
- Calories: 242 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.46 milligram of sodium
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