Hot Cross Buns
These traditional hot cross buns are a delightful treat, perfect for Easter or any time you want a deliciously spiced homemade baked good. With the warm aroma of mixed spice, sweet currants, and zesty mixed peel, these buns are a delightful combination of flavors. Follow the simple steps to create these soft, fluffy buns with a sugary glaze that adds a sticky finish. Enjoy them fresh from the oven or toasted with a generous spread of butter for a comforting treat.
— Constant Cookbook
Ingredients
- 2 oz (50 g) caster sugar, plus 1 level teaspoon
- 1 level tablespoon dried yeast
- 1 lb (450 g) plain flour
- 1 level teaspoon salt
- 1 rounded teaspoon mixed spice
- 3 oz (75 g) currants
- 2 oz (50 g) cut mixed peel
- 1.5-2 fl oz (40-55 ml) warmed milk
- 1 egg, beaten
- 2 oz (50 g) butter, melted
- For the glaze:
- 2 level tablespoons granulated sugar
Instructions
- First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.
- Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1 & 1/2 fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).
- Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise. It will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.
- Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425F (220C).
- Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.
Yield
Serves 12
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