Hot Cross Buns Recipe
Print Recipe

Hot Cross Bun Recipe

Prep Time3 hrs 30 mins
Cook Time20 mins
Author: Sarah Sibley

Ingredients

  • 300 ml Semi-Skimmed Milk
  • 2 x Chai Tea Bags
  • 1 tsp Mixed Spice
  • 50 g Stork
  • 500 g Strong White Bread Flour
  • 100 g Caster Sugar
  • 7 g Sachet Fast-Action Yeast
  • 200 g Mixed Dry Fruit with Peel
  • Zest of 1 Orange
  • 3 tsp of Orange Juice
  • 100 g Plain Flour
  • 3 tbsp Smooth Apricot Jam without fruit pieces

Instructions

  • Put the milk & teabags into a small pan and bring to the boil, stirring regularly to bring the flavour out of the teabags.
  • When it starts to boil, remove from the heat and squeeze all of the milk out of the teabags by using a wooden spoon against the side of the pan and remove the bags.
  • Add the mixed spice and stork and keep stirring until completely melted and combined.
  • Put the pan to one side to cool and in a large mixing bowl mix the flour, sugar, salt & yeast together, and then make a well in the centre.
  • In a separate bowl measure out the dried fruit. Add the orange zest and juice, mix together and put to one side.
  • Beat the egg in a jug and put to one side.
  • By now the milk should be cool enough to add to the dry ingredients.
  • Pour it into the well followed by the egg and mix together with a wooden spoon.
  • When combined dust a surface with flour and turn the mixture out.
  • Knead for around 5mins using the heel of your hand, stretching it out and folding it back on itself and repeating until you have a smooth and elastic dough.
  • Lightly oil a large bowl and place the dough inside, covering it with oiled clingfilm.
  • Leave to prove in a warm place for 60mins or until doubled in size.
  • Remove the clingfilm and tip the fruit mix on top of the dough and knead it in until thoroughly and evenly combined.
  • Re-oil the bowl and place it back in covered again with oiled clingfilm.
  • Leave to prove for another 60mins in a warm place until doubled in size again.
  • Line a baking sheet with baking paper.
  • Remove the clingfilm and transfer the dough to a lightly floured surface.
  • Divide the dough into 15 even pieces, I find the best way to do this is roll it into a fat sausage and cut it into 3 pieces. Then roll the 3 pieces into sausages and cut each of them into 5 equal pieces (each should weigh around 80g).
  • Roll each or the pieces into a ball and place onto the baking sheet making sure to leave enough room between for expansion.
  • Lightly cover with a piece of oiled clingfilm and leave to prove for a final 60mins in a warm place.
  • Pre-heat the oven to 220C / 200Fan / GM 7.
  • For the crosses, mix the plain flour with 5tbsp of water and mix to a thick paste, adding another tbsp or 2 of water if necessary.
  • Place the paste into a piping bag and cut the end off to allow it to be piped.
  • Carefully pipe a cross onto each of the buns.
  • Bake on the middle shelf of the oven for 16-20mins or until golden brown.
  • Whilst they are in the oven, heat the apricot jam in the microwave for around 30secs and stir until smooth and thin.
  • When the buns are done, remove them from the baking sheet and transfer to a wire cooling rack.
  • Then whilst both are still hot, brush the top of each of the buns with jam.
  • Leave to cool and then serve and enjoy!