I made hot cross buns for Easter! This is the first time I’ve made them and they came out really well. Christians reckon that the cross is a symbol of the Crucifixion but some people think that hot cross buns may pre-date Christianity with the cross symbolising the four quarters of the moon. Either way, they are bloomin’ tasty and I’ll be making more soon!
Hot Cross Buns
- 450g bread flour
- 1tsp mixed spice
- 1tsp ground cinnamon
- Pinch of salt
- 50g golden caster sugar
- 50g margarine
- 100g currants
- 50g mixed citrus peel
- 7g dried yeast
- 250ml warm water
For the pastry crosses
- 50g plain flour
- 20g margarine
- 2-3 tsp cold water
For the glaze
- 3 tbsp Demerara sugar
- 3 tbsp water
- Put the flour, salt, spice, sugar, peel, currants and yeast in a bowl and mix.
- Rub in the margarine.
- Warm the water by mixing boiled and cold water to around body temperature ~ 40°C.
- Add the water and stir in, then mix well to form a dough.
- Knead on a lightly floured board for 5 mins until smooth and stretchy.
- Put in a bowl covered with cling film and leave somewhere warm for 45 mins to double in size.
- Gently pat it back down then divide it into 12 balls.
- Place them on lightly greased and floured baking sheet and leave in a warm place for 20-30 mins.
- Meanwhile preheat the oven to 180°C.
- Make pastry for the crosses by rubbing the flour and marg into crumbs then add water and mix.
- Roll the pastry out thinly and cut into 24 strips.
- When the buns have risen, gently press the pastry strips into the dough to form crosses. Use soya milk to stick them.
- Bake for about 15-20 mins until pale golden brown.
- While they are baking make the glaze by gently heating the sugar and water into a pan until the sugar has melted.
- When the hot cross buns are cooked brush the tops with the syrup so they go shiny.