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Hot cross buns Hot cross buns

Saturday, May 17, 14, 12:10:36, 5 Yaers Ago Via In Cookies

Rated 4.14 stars based on 7 reviews
Hits: 253


For the buns

  • 625g/1.3lb strong white flour, plus extra for dusting

  • 1 tsp salt

  • 2 tsp ground mixed spice

  • 45g/1.5 oz unsalted butter, cut into cubes, plus extra for greasing

  • 85g/3oz sugar

  • 1 lemon, zest only

  • 1½ tsp fast-action yeast

  • 1 free-range egg

  • 275ml/10fl oz tepid milk

  • 125g/4oz mixed dried fruit

For the topping

  • 2 tbsp plain flour

  • vegetable oil, for greasing

  • 1 tbsp golden syrup, gently heated, for glazing


  • Min
  • Easy
3 Servings
  • 253 Hits
  • May 17, 2014


  • For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.

  • Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.

  • Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

  • Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

  • Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

  • Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

  • Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

  • Preheat the oven to 240C/475F/Gas 8.

  • Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

  • When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.

  • Transfer the buns to the

  • Comments

    teste2, Thursday, May 14, 2015, 18:24:19


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