Hot cross buns

Glazed with honey

Hot cross buns

Hot cross buns

Makes 12
Cooks In2H 30M
DifficultyNot too tricky
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
Recipe From

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
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Jamie Magazine
Recipe From

Jamie Magazine

By Christina Mackenzie
READ MORE
Tap For Ingredients

Method

  1. 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.
  2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
  11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
  12. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
  14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious
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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.