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Hot cross buns

6
Total Time
2hr
Prep
10 min
Cook
1hr 20 min
Serves
12
Difficulty
Moderate
Make Easter easy with these delicious buns to share with friends and family.

Ingredients

Strong White Flour (bread flour)

450 g

Salt

1 teaspoons

Dried baking yeast

1 teaspoons

Mixed Spice

1 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Currants

50 g

Skimmed Milk

150 ml, tepid, reserve 1 tbsp to brush the buns with

Low Fat Spread

25 g

Caster Sugar

50 g, reserve 2 tsp to glaze

Egg, whole, raw

1 medium, raw, beaten

Plain White Flour

1 tablespoons, level

Caster Sugar

1 teaspoons

Instructions

  1. Place the flour, salt, yeast, spices and currants in a large bowl and mix well. Combine the milk and 75ml tepid water in a jug and add the spread, sugar and egg. Beat well.
  2. Add the milk mixture to the bowl and combine well with a knife.
  3. Turn onto a lightly floured surface and knead for a couple of minutes until smooth. Place in a clean mixing bowl, cover with clingfilm and allow to rise for 1 hour.
  4. Knead the dough to knock the air out, divide into 12 and shape into buns. Place on a nonstick baking sheet and allow to rise until doubled in size (about 30 minutes). Preheat the oven to gas mark 6/ 200ºC/fan 180ºC.
  5. For the crosses, mix the flour and sugar with 2 tbsp water to make a paste and spoon it into a small piping bag with a plain nozzle. With a knife, mark a cross on each bun, brush with the reserved milk and pipe a cross on each one.
  6. Bake for 15–20 minutes until risen and golden. Dissolve the reserved sugar in 4 tbsp boiling water and glaze the buns as soon as they are cooked.

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