Hot Cross Buns

Hot Cross Buns

Method

Makes 12 buns

Combine all ingredients except for fruit mix in the bowl of a stand mixer. Mix on slow for 3min and then on fast for 7min.

Add fruit and mix for 2-3min on slow.

Turn dough out on to a flat, floured surface. Knead until the dough is smooth. Transfer into a non-stick bowl, cover with a damp tea-towel and leave to prove for 35min in a warm place.

Pre-heat oven at 190C. Divide into 12 even buns, rolling each into a ball. Place on to a lined baking tray, cover with the tea towel again and allow to prove for another 30min. Bake for 15min.

While the buns are cooking, combine flour and water for the crosses. Add mixture to a small zip-lock bag, cutting one corner off to create a piping bag. Remove buns from oven and pipe the crosses on top of the buns. Bake for another 5min.

Make the sugar syrup by dissolving the brown sugar in the boiling water. Brush the syrup over the buns while still hot.

Serve warm with butter.


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