Flawless Hot Cross Buns, perfect for Easter, but we love them all year round! Not only a favourite breakfast treat but also great for packed lunches or after school snacks too! Check out the site for easy step by step advice
Course: Breakfast, Lunch, Snack
Keyword: Breakfast Buns, Buns, Hot Cross Bun Recipe, Hot Cross Buns, tea cakes
Fruit Bun ingredients
7grams(1 ½tsp) Dried Yeast
290ml(1 ¼ cup) Milk
500grams(4 cups) Strong White Flouryou will need some extra for dusting worktop
75grams(⅓ cup) Golden Caster Sugaror white caster sugar
2tspMixed Spice Powder
40grams(¼ cup) butterMelted
150grams(1 cup) Sultanas
50grams(⅓ cup) Dried Apricot
1tspButter for greasing the bowl
80grams(⅔ cup) Plain flour
80ml(⅓ cup) Water
1tbspMaple Syrupmixed with 2 tsp water
Warm-up milk slightly (shouldn't be hot) in pan or microwave and add dried yeast sachet. Leave aside for the yeast to activate.
In a separate large mixing bowl add flour, sugar, mixed spice, cinnamon, and salt. Stir together and create a well to add your wet ingredients.
Add melted butter, whisked egg, yeast and milk into the middle.
Mix together with a spoon or your hands until combined. It will be very wet and sticky!! This is normal do not add more flour......
Flour a clean work surface and set the timer for 10 minutes. Knead (see notes) the dough for the whole time. It will pick up some flour from the surface and the kneading action will remove the stickiness.
Flatten down and add a handful of dried fruits fold, knead and repeat until fruit is well mixed in.
Grease a bowl and place kneaded dough in, cover with a damp tea towel and leave to double in size (see notes for timing) Will take anywhere between 1 ½hr- 3 hr, depending on room temperature.
Knock the air out of dough and shape into a baguette shape, divide into 12 even pieces. Smooth each piece into a bun shape.
Line a baking sheet with greaseproof paper and place buns with small gap between each. Cover with damp towel and proof until doubled in size. It should take about 1 hr.
Preheat Oven to 200 °C/ 400 F
Mix together plain flour with water and lemon extract. It should be a very thick paste. Put into a piping bag and use a nozzle or just snip off the end. Pipe crosses on each bun, we used scissors to keep them from dragging.
Bake in the oven at 200C for 15-20 minutes.
Remove from the oven makeup a glaze using maple syrup and water and spread on whilst still warm.
Best enjoyed straight away whilst still warm, cut open and spread on a generous amount of butter!
How to Knead
Shape into a round ball, push the dough with the heel of your hand/s away from you, stretching it flat. Lift the dough furthest away and fold back over itself into a ball shape again, twist ball slightly, and push flat again. Keep repeating and twisting for 10 minutes.
How to proof hot cross buns?
The proofing time will vary on the temperature of your room? If you have no time restrictions, it is best to leave the dough to double in size on the countertop or even overnight in the fridge! This will give you softer bouncier hot cross buns! Alternatively, if you are wanting quicker results, place somewhere warm to help proof, we place it in our airing cupboard! About 27 C is perfect for a quick rise. Will take anywhere between 1 ½hr- 3 hr, depending on room temperature.