We’ve gone a little crazy with hot cross bun fever in the M2 offices so I thought it was only fitting to post up a delicious hot cross bun recipe! So satisfying being able to make your buns from home rather than getting store bought ones.
Just in time for Easter, you can impress your friends and fam’ with these home made treats.
- 200ml milk
- 50g butter
- 450g strong bread flour, plus extra for dusting
- 7g sachet of fast acting yeast
- Pinch of salt
- 55g caster sugar
- 1 egg – beaten
- 1 tsp mixed spice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 55g sultanas (can substitute with raisins)
- 30g dried cranberries
- 2 Tbsp mixed peel
- 2 Tbsp of plain flour
- 2 Tbsp water
- Honey or apricot jam to glaze
- Place milk into a saucepan and bring to the boil. After boiling, take off the heat, add butter, and stir until melted and combined.
- Combine flour, yeast, sugar, spices (mixed spice, nutmeg, and cinnamon), and salt in a bowl and create a well in the middle. Pour in the milk mixture once it has cooled slightly and then add the beaten egg. Mix with a spoon and/or your hands until it becomes a sticky dough.
- Dust a clean surface with flour and kneed the dough on it for about 5-10 minutes, until it feels springy and smooth. Then place the dough into a bowl and cover with a damp tea-towel. Let the dough rise for around an hour, or until it has doubled in size.
- Once the dough has risen, add the dried fruit and peel and kneed into the dough for a couple minutes. Split the dough into 12 to 15 equal pieces, roll into balls, and place on a lined baking tray.
- Put the tray in a warm place, with a tea-towel on top, and let the balls rise until they have doubled in size again – 30 to 60 minutes.
- Whilst the dough is rising preheat the oven to 200°C. Mix the plain flour and water in a small bowl until it creates a thick paste.
- When the buns have risen, either use a piping bag to pipe crosses on top of the buns with the flour/water paste or just trace a cross by hand with the paste.
- Pop the buns into the oven and cook for 15 to 20 minutes, until golden brown.
- Once the buns have cooked, place them on a wired rack and glaze with honey or apricot jam.
- Let cool before devouring with a dollop of butter!