Hot cross buns

Name: Hot cross buns
Total time: 2 h 30 min
Yield: 12
Ingredients: 200 ml semi-skimmed milk; 55 g unsalted butter; 2 x 7 g sachets of dried yeast; 455 g strong bread flour plus extra for dusting; 1 teaspoon mixed spice; 1 teaspoon cinnamon; 1 whole nutmeg for grating; 55 g caster sugar; 2 balls of stem ginger; 1 large free-range egg; 2 tablespoons plain flour; 55 g sultanas or raisins; 30 g dried cranberries; 2 tablespoons mixed peel; runny honey

Glazed with honey

Vegetarianv

“When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you’ll never buy the shop bought versions again. ”

Makes 12

Cooks In2H 30M

DifficultyNot too tricky

Kid friendly

Jamie Magazine Bread Easter treats Snacks Bread & doughs

Nutrition per serving

Calories 231 12%
Fat 5.1g 7%
Saturates 2.8g 14%
Sugars 12.3g 14%
Protein 6.4g 13%
Carbs 39g 15%

Of an adult's reference intake

Jamie Magazine

By Christina Mackenzie

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Ingredients

200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachets of dried yeast
455 g strong bread flour , plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg , for grating
55 g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
runny honey

Tap For Method

Jamie Magazine

By Christina Mackenzie

Tap For Ingredients

Method

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

Tips

• Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer – when I fancy a change, I love chopped dried apricots or sour cherries.

• If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.