Traditional Hot Cross Buns

• •200 strong bread flour
• •1 teaspoon active dry yeast
• •30 granulated sugar
• •0.5 teaspoon salt
• •100 ml whole milk, warmed to lukewarm
• •30 g unsalted butter, melted
• •1 large egg, beaten
• •50 g mixed dried fruit (currants, raisins, candied peel)
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon ground mixed spice (or allspice/nutmeg)
• •3 tablespoon all-purpose flour
• •2 tablespoon water
• •2 tablespoon granulated sugar
• •2 tablespoon water

Instructions

1. 1

   In a large mixing bowl, combine the strong bread flour, active dry yeast, 30g granulated sugar, salt, ground cinnamon, and ground mixed spice. Whisk together to ensure even distribution.

2. 2

   In a separate bowl, whisk together the warmed whole milk, melted unsalted butter, and the beaten large egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or your hands until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough should be slightly sticky but manageable. Incorporate the mixed dried fruit during the last 2 minutes of kneading.

4. 4

   Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean tea towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. 5

   Once risen, gently punch down the dough to release the air. Divide the dough into 4 equal pieces. Roll each piece into a smooth, round bun. Place the buns on a baking sheet lined with parchment paper, leaving some space between them.

6. 6

   Cover the buns loosely with plastic wrap or a tea towel and let them proof in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size again.

7. 7

   Preheat your oven to 190°C (375°F). While the buns are proofing, prepare the cross paste: In a small bowl, whisk together 3 tablespoons all-purpose flour and 2-3 tablespoons water until a smooth, thick paste forms. Adjust water if needed to achieve a pipeable consistency.

8. 8

   Transfer the flour paste to a piping bag with a small round tip, or a small plastic bag with a tiny corner snipped off. Once the buns have proofed, pipe a cross onto the top of each bun.

9. 9

   Bake the hot cross buns for 15-20 minutes, or until golden brown on top and cooked through. They should sound hollow when tapped on the bottom.

10. 10

    While the buns are baking, prepare the glaze: In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat gently, stirring until the sugar dissolves. Bring to a brief simmer, then remove from heat.

11. 11

    As soon as the buns come out of the oven, brush them generously with the warm sugar glaze. This will give them a beautiful shine and a touch of extra sweetness. Let the buns cool slightly on a wire rack before serving warm.

Chef's Tips

• 💡Ensure your milk is lukewarm (around 40-45°C / 105-115°F) to activate the yeast without killing it. If it's too hot, it will kill the yeast; too cold, and the yeast won't activate.
• 💡For a richer flavor, you can soak the dried fruit in a tablespoon of warm tea or orange juice for 30 minutes before adding to the dough. Drain well before using.
• 💡If your kitchen is cool, you can create a warm proofing environment by placing the dough in the oven (turned off!) with a bowl of hot water on the rack below it.
• 💡The flour paste for the cross should be thick enough to hold its shape but thin enough to pipe smoothly. Adjust water a tiny bit at a time.
• 💡Leftover hot cross buns can be gently reheated or sliced and toasted, then served with butter.