Ingredients
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1 kg Strong Bread Flour
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14gr YeastDried
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100gr ButterCold
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100gr Caster Sugar
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200gr Dried Cranberries
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200gr Sultanas
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4 Eggs
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HoneyFor glaze & for piping
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6 tbsp Flour (plain)For piping
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1 tsp Cinnamon
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1/2 tsp All Spice
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1/4 tsp Ground nutmeg
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1/4 tsp Ground cloves
Who doesn’t love to bite into a warm hot cross bun, fresh out of the oven on Easter weekend? Keep the kids occupied and let them knead that dough and get their hands dirty!
Steps
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1
Done
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I begin by putting the flour in an extra large bowl – there’s not need to sift flour when making bread as it gets its lightness from rising with yeast. Adding the mixed spices, sugar & a pinch of salt, and mix well. |
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2
Done
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Using the classic rubbing in method or a quick blitz with a hand blender, rub in the butter into the flour until the mixture is coarse not entirely smooth. Then pour in the dried fruit, mix well and add the yeast. |
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3
Done
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In a small saucepan, heat the milk slightly and then add the already-beaten eggs and beat very well. Pour the egg mixture into the flour and fold together until the dough forms. Be warned that the mixture will be a bit sticky. Let it rest while you make yourself a coffee. |
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4
Done
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Work the dough onto a floured surface and divide the dough into 16 pieces and then form into balls. Place into a baking dish lined with baking paper and cover with a clean tea towel to let the dough rise in a warm, dark place. |
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5
Done
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When the balls have doubled in size, after about 1 1/2 to 2 hours. To make the cross piping, mix together 6 tbsp of flour and enough honey until a paste forms. Use a knife to mark the crosses on the buns and using a piping bag, draw crosses on the buns. Bake in a preheated oven at 220C. When still hot, glaze over the honey for a sticky hot cross bun. Top Tip: They will be delicious when toasted a few days after if they harden a little. More Recipes: School Snacks – Cranberry Cereal Bars
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