Traditional Hot Cross Buns

Hot Cross Buns used to appear only on Good Friday, and were a special treat.  Now, only the home made ones are special!   So easy to make, the kitchen will smell delicious with their spices and yeast, and the resulting buns can be eaten hot with butter, or toasted.   They don't last long, as they have no preservatives, but freeze beautifully.    

A baker friend gave me a top tip - to soak the fruit in a sugar syrup for 24hrs.   It works - but if you want to make the buns immediately, I've found that boiling 3tbsps sugar in half a pint of water, and then adding the fruit and simmering for a few minutes works just as well (remember to drain the fruit before using).   The raisins and peel are then moist and delicious, not like road chippings!

Hot Cross Buns

Traditional Hot Cross Buns

1lb/450g strong plain flour (bread flour)

1oz/25g fresh yeast or 15ml 1 level tbsp dried yeast

1 level tsp castor sugar

¼ pt/150ml milk

4 tbsps/60ml water

1 level tsp salt

1 level tsp mixed spice

1 level tsp cinnamon

1 level tsp grated nutmeg (freshly grated is best!)

2oz/50g castor sugar

2oz/50g butter, melted

1 beaten egg

6oz/150g raisins

3 tbsps cut mixed peel (soak these in sugar syrup if wished)

For the crosses:  small quantity pastry made with 2oz flour, 1 oz butter, small             quantity of water to mix

to glaze:  2tbsp milk and water

               3 tbsp castor sugar                                         Oven 190 deg C

If you are doing the quick-soak method for the dried fruit, do that first.  

In a large mixing bowl, put 4oz (100g) of the flour, adding the yeast and 1 level tsp sugar.  Warm the milk and water to approx 43 deg C – a bit warmer than blood heat, add to the flour and mix well.  Leave in a warm place until it is risen and foamy – 10-15 mins for fresh yeast, 20 mins for dried.

Mix together the remaining flour (12oz/350g), salt, spices and 2oz sugar.   Into the frothy yeast mix stir the butter and egg, then add all the dried ingredients.    This makes a very soft dough.   Turn onto a floured worktop and knead it until smooth (you will probably add a bit of flour in the process).  Put back into the big bowl, cover with a cloth, and leave to rise until doubled in size – about 1 – 1 ½ hrs.      After that, turn the dough out again, and knead it again (about 2-3 minutes minimum each time).      

Cut the dough into 12 pieces, and shape into rolls.  Put them onto a floured baking sheet, cover with oiled clingfilm or a light cloth, then leave for another 30 minutes to prove (second rising).   Make up the small quantity of pastry, and roll it out thinly.   Cut into long strips.  Wet one side of the strip, and lay them over the buns to form a cross (diagonal works best!).    In a small pan, mix the milk/water and sugar.  Heat gently together and leave this to cool.   

Bake for about 12-20 minutes until light golden brown and firm to the touch.    When you take them out, glaze the buns with the milk and water mix.  For best results, do this twice, then leave them to cool…. if you can resist them for that long!