Easter is here, it is time for Hot cross buns, hurrah! Before you rush out and buy the shop bought version, take a look at how easy they are to make at home. Granted it is a time-consuming job, but I can assure you that the end result is far better than anything you can buy in a shop. Whether you prefer your Hot cross buns toasted, with lashings of real butter (my personal favourite) or just as they are, this recipe has been tried and tested over and over and is definitely one to beat.
Hot cross buns make a great gift instead of a chocolate egg for friends and neighbours, who doesn’t appreciate the time and effort out in to home baking? Don’t forget to save some for yourself!
To make them gluten-free, you can use a generic gluten-free flour, however they will not be quite as fluffy, but they are still divine. You can even make a vegan version, substitute the dairy milk for almond milk, and the egg for a heaped tablespoon of apple sauce. Results differ slightly, but again they are still delicious.
When you have made these gorgeous Hot cross buns, don’t forget to take a picture and tag me on Insta @emskielouise or post them to Dine with Emma – Catering on Facebook, I would love to see your results.
Hot Cross Buns
Ingredients
- 525g strong white flour (type 65 or equivalent)
- 75g caster sugar
- 300ml of full fat milk
- 50g of salted butter
- 1 large egg (beaten)
- 7g of super rapid dried yeast
- 1 tspn salt
- 1 tspn cinnamon powder
- 1 tspn mixed spice powder
- 1/2 tspn ginger powder
- Finely grated rind of 1 orange
- 100g sultanas (any colour)
- 1/2-3/4 Granny Smith apple finely diced
- 2-3 tbsp Apricot jam
- 1 tbsn vegetable oil, or a can of spray cooking oil
- Cling film
- Baking paper
Instructions
- Firstly heat the milk until nearly boiling, turn off heat and add butter. Leave to cool until luke warm
- Combine flour, salt, yeast and sugar into a large metal bowl
- Pour in warm milk mix and 1 large beaten egg. Combine ingredients with a spoon
- Turn out onto a floured surface. The mixture will be very soft and sticky
- Knead by repeatedly pushing away with the heel of your hand, stretching the dough out, folding back in and repeating. Add a little flour as you go to prevent sticking
- Repeat this for about three minutes until you have a slightly sticky, but completely combined ball of dough
- Place into a butter greased metal bowl and cover with lightly oiled cling film (great tip, use spray oil on the cling film if you have it, makes it so much easier!)
- Place in a warm place for an hour or until the dough has at least doubled in size.
- Remove cling film and set to one side
- Add cinnamon, ginger and mixed spice by scattering evenly across the top of the dough. Do the same with the Apple, orange rind and sultanas. Using your hands mix the ingredients into the dough until evenly distributed
- Cover with the oiled cling film and leave in a warm place for an hour or until at least doubled in size
- Make into 12/14 small balls of dough, place on to baking paper on a baking tray with space around for each bun for it to double in size, it doesn’t matter if they end up touching slightly
- Leave to rise for 1 hour in a warm place covered with a clean tea towel (Tip - There is an art to making the perfect shape, The doughballs should be more or less 95 g each, with floured hands, pull the dough from the top of the dough ball and ‘tuck’ it in underneath. This will give you a perfectly smooth top to your hot cross bun)
- Meanwhile dissolve 80g of sugar into 150ml of hot water. Mix 150g of flour with the hot water, adding a little at a time, whisking constantly until it forms a smooth thick paste. You may not need all of the water
- When the dough balls have doubled in size, turn your oven to 200c/Gas mark 6 and make sure the shelf is about 1/3 of the way from the bottom) You are now ready to pipe crosses on the top of the dough balls. (Tip - if you don’t have a piping bag, get a strong plastic foodbag, spoon some paste in, cut off the very tiniest corner with some sharp scissors and use it as a piping bag. Disposable and no mess!)
- Once you have added crosses to all your dough balls you are now ready to bake
- Each tray will take around 15 minutes, as soon as the buns are coloured and the crosses clearly contrast, they are ready!
- Heat a little apricot jam until runny in a microwave or in a pan. Brush the tops of the hot cross buns with the jam whilst they are still warm. Transfer to a baking rack to cool
