Ingredients
- 1 kg Strong Bread Flour
- 14gr YeastDried
- 100gr ButterCold
- 100gr Caster Sugar
- 200gr Dried Cranberries
- 200gr Sultanas
- 4 Eggs
- HoneyFor glaze & for piping
- 6 tbsp Flour (plain)For piping
- 1 tsp Cinnamon
- 1/2 tsp All Spice
- 1/4 tsp Ground nutmeg
- 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
1 Done | 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. |
2 Done | 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. |
3 Done | 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. |
4 Done | 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. |
5 Done | 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. |
