Is there anything better than a warm, homemade hot cross bun spread with lovely real butter? Yum! Here are Bustle & Sew we absolutely love hot cross buns so thought we would share Debbie’s recipe. Happy baking!
Preparation time is around 20 minutes plus around an hour for rising and 20 minutes for baking. These quantities will make about 16 small buns.
● 200 g. mixed dried fruit
● 7 g. sachet of fast action dried yeast
● 100 ml. warm water
1/2 teaspoon mixed spice
pinch of salt
● 100 ml. warm milk
● 1 beaten egg
For the decoration:
● 100g. plain flour, mixed with 3 tbs. water, to give a dough
● 1 egg beaten
● 2 tbs. freshly squeezed orange juice
● 2 tbs. granulated sugar
● Sift the flour, salt and spices into the bowl of a food mixer and rub in the butter.
● Stir in the fruit mix and yeast and make a well in the centre.
● Attach the dough hook and pour in the liquids, mix to form a dough.
● Either mix on a low speed for 5 minutes, or turn out onto a floured surface and knead for 8 – 10 minutes.
● Put the dough in a greased bowl, cover (I use cling film) and leave to rise in a warm place until doubled in size
● Turn the dough out and knock back by pressing the air out, then knead for a couple of minutes.
● Divide the dough up into equal pieces, depending on the size of the buns you like, I like to have them quite small, from this mix that makes 16. Shape them into round buns and put them on lined baking trays, leaving room for them to rise. Cover with tea towels and leave to rise until double in size.
● Pre heat the oven to 200c./400f./gas mark 6.
● While the buns are rising, roll out the pastry dough and cut into strips to make the crosses.
● When risen enough, brush the buns with beaten egg and lay on the pastry strips to make crosses, put in the oven and bake for 15 – 18 minutes, until golden and when the bottoms are tapped they sound hollow.
● While the buns are cooking, put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved.
● As soon as the buns are out of the oven and on a cooling rack, brush with the orange glaze.
● Spread with butter and enjoy while warm!
*Recipe originally from Bustle & Sew Magazine. Find out more here.