Perfect Hot Cross Bun Recipe
Easter's the perfect time for baking, and traditional Easter snacks are easy and fun to make, as well as being delicious to eat...
Hot Cross Buns are the second most common Easter treat (after chocolate eggs, of course!) and are traditionally eaten on Good Friday. The tradition dates back as far as the 14th century.
Here's our catering students' recipe for the Perfect Hot Cross Buns!
150ml milk
25g butter
250g strong plain flour
½ tsp salt
40g caster sugar
1 tsp oil
5g yeast
½ egg, beaten
40g sultanas
25g mixed peel
1 tsp ground cinnamon
75g flour
5 tbsp. water
Apricot jam or golden syrup
Method
On Top
Single Block
Light Gray
- Preheat oven to 180⁰C and line baking trays with baking parchment.
- Bring the milk to the boil, remove from heat then stir in butter. Allow to cool to room temperature.
- Mix flour, salt, sugar and yeast in a bowl.
- Make a well in the mixture and pour in the cool milk and butter mixture. Stir well.
- Once combined, start kneading the mixture on a lightly floured surface for around 10 mins.
- Place the kneaded mixture into a bowl and cover with Clingfilm, leaving to prove until the mixture has doubled in size.
- Tip all the fruit into the dough and knead again. Once well mixed, shape the dough into 6-8 balls and roll until smooth.
- Place dough balls onto lined trays, leaving a small space between each ball to allow them to expand but close enough to prove together.
- Leave to prove for a further hour or until they have doubled in size.
- Once the dough has proved, mix the flour with the water adding just 1 tbsp. at a time until it becomes a thick paste. Pipe along the buns for the classic cross.
- Bake in the oven for 20 mins until golden brown.
- Gently heat the jam or syrup, and use to glaze over the buns while they are still warm.
