An easy delicious recipe for hot cross buns just in time for Easter
For the Buns:
- 300 ml milk (full fat)
- 50 butter
- 500 g bread flour: 250 g white flour; 250 g spelt flour
- 1 tsp salt
- 50 g brown sugar
- 25 g corn syrup
- 1 Tbsp vegetable or coconut oil, melted
- 1 packet fast-action yeast
- 1 egg, beaten
- 75 g golden raisins
- 50 g zested citrus
- 1 tsp cinnamon
- 1 apple, peeled and chopped
For the Cross:
- 75 g plain flour, plus extra for dusting
For the Glaze:
- 3 Tbsp apricot jam, thinned with 1/2 tsp water
- Bring milk to a boil, remove from heat and add butter. Leave to cool until at room temperature. Place flour, salt, sugar and yeast into a bowl, making a well in the middle. Pour in the milk and butter mixture, then add the egg. Mix well with a wooden spoon, and gather the mix together with your hands until you have a somewhat sticky dough.
- Place dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place dough in an oiled bowl, cover with oiled cling wrap and leave to rise in a warm area for 1 hour.
- Mix raisins, peel, apple and cinnamon into the dough. Leave to rise for 1 more hour, until doubled in size.
- Divide dough into 15 pieces and roll each piece into a smooth ball. Arrange buns on two baking trays, either oiled or lined with parchment paper, leaving a bit of space for the buns to expand. Cover with oiled cling wrap, or a tea towel, and set aside for 1 more hour.
- Heat oven to 220/200C (400-425F). Make the cross slurry with flour and 5 Tbsp water, adding the water 1 tbps at a time. Spoon into a piping bag with a small nozzle. Pile along each row of buns, and repeat in other direction to form crosses. Bake for 20 minutes.
- Heat the jam and water very gently and strain out chunks. While still warm, brush over the buns.