Hot Cross Buns

Simplified from Felicity Cloake:

• • 200ml milk, plus a little extra for glazing

  • 450g AP flour

  • 1/8 tsp cardomom

  • 1/2 tsp cinnamon, ground

  • 1/4 tsp allspice

  • ¼ tsp grated nutmeg

  • 1 pinch saffron

  • ½ tsp salt

  • ½ tsp ground ginger

  • 7g (2tsp or 1 packet) instant yeast

  • 50g golden caster sugar, plus 1 tbsp extra for the syrup

  • 3 eggs

  • 100g butter (softened)

  • 150g currants

  • 50g mixed peel

Method

• 1. Measure the all ingredients apart from the currants and mixed peel into the bowl of a stand mixer.

  2. Knead with the dough hook thoroughly (~5mins). It should be a fairly wet dough.

  3. Add the currants and mixed peel, and knead a little longer to combine.

  4. Prove until doubled in size.

  5. Knock back the dough, and form into 16 buns, laying out on two baking sheets lined with silpats (or parchment paper)

  6. Preheat oven to 390F / 375F fan

  7.  Mix the plain flour with a pinch of salt and just enough water to make a stiff paste. Beat the remaining egg with a dash of milk. Brush the top of each bun with the egg-and-milk mixture, then pipe (or use a teaspoon to drop) lines of the paste over the cross scored on to each bun.

  8. Bake the buns for about 15-20 minutes, until golden and 190F dough temp.

  9. Meanwhile, mix a tablespoon of caster sugar with a tablespoon of boiling water, to make a syrup. When the buns come out of the oven, paint the tops with the glaze, then transfer to a rack to cool to room temperature before eating.

• • 5 fl oz water

  • 1 level tablespoon instant dried yeast

  • 2 oz sugar

  • 1 lb flour

  • 1 level teaspoon salt

  • 1 tsp cinnamon

  • 1/4 tsp allspice

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 5 oz golden raisins (sultanas)

  • zest of 1 orange

  • zest of 1 lemon

  • 2 fl oz warmed milk

  • 1 egg, beaten

  • 2 oz butter, melted

For the glaze and crosses:

• • 4 oz flour

  • 3 tablespoons water

  • 1 egg

  • 3 tbs sugar

Method:

• 1. Mix the yeast into the water.

  2. Add the flour, salt, spices, sugar, raisins, zest, milk, beaten egg and butter and mix into a dough.

  3. Knead until elastic and smooth.

  4. Leave to rise in a lightly oiled and covered bowl at room temperature until doubled in size.

  5. Knead it again briefly and divide into 12 equal portions

  6. Shape each into a ball and flatten, place evenly spaced on a baking pan lined with silpat or parchment paper.

  7. Cover with oiled plastic wrap and allow to rise for a further 30 minutes.

  8. Meanwhile preheat oven to 425F.

  9. Mix the remaining flour and water to form a dough to make the crosses.

  10. Mix the egg for the glaze with the sugar.

  11. Roll out the cross dough into 1/8 inch wide strips and cut into 24 pieces.

  12. When the buns have risen, brush with the egg/sugar glaze and lay two strips over the top in a cross for each.

  13. Bake 12-15 minutes, rotating halfway through.