Hot Cross Buns

Easter is one of my favourite times of the year, it signals the return of spring… the restoration of colour & hope to the world, flowers bloom, birds announcing their return with the sound of merry chirping in the morning & perhaps best of all, the weather becomes ever more pleasant (well, usually it does, if we’re lucky). In the kitchen, spring signifies the reappearance of marzipan, a plethora of chocolate eggs & my personal favourite, buns! Sticky, spiced, fruit-filled hot cross buns are an Easter essential.

All across the globe you will find some version of Easter bread from Italian pane di Pasqua & Colomba Pasquale, German Osterbrot, Greek Tsoureki & Portuguese Folar de Pascoa to name a few. Here in the UK we have the delicious hot cross bun. The spiced & fruited buns, which bare a cross to represent the crucifixion of Jesus, mark the end of Lent. 40 days of fasting is certainly not my cup of tea, however a freshly baked hot cross bun does indeed seem a worthy reward for your efforts.

Here in the UK, buns go on sale as early as January as yet again our supermarkets attempt to profit on the holidays. Whilst M&S do offer a very good store-bought version, I can promise you that nothing will ever compare to homemade. A wonderful activity for releasing your stresses (believe me), on the long bank holiday weekend commit an afternoon to producing a batch of these glazed decorative buns, they’re far easier to make than you’d think. Toasted, slathered in salted butter & accompanied by a pot of tea, there is no better respite from the daily grind. These are best eaten within a day or two day but freeze very well for up to a month.

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HOT CROSS BUNS
(makes 12)

Ingredients:

• 500g strong white flour
• 7g fast-action yeast
• 75g caster sugar
• 5g salt
• 2 tsp mixed spice
• 1 tsp cinnamon
• 45g butter
• 1 large egg
• 300ml whole milk
• 200g sultanas
• 50g mixed peel
• Zest of 1 orange
• 90g apricot jam (to glaze)
• 1 tbsp golden syrup

For the crosses:

• 75g plain flour
• 75ml water

HOT CROSS BUNS
(makes 12)

Ingredients:

• 500g strong white flour
• 75g caster sugar
• 3 tsp mixed spice
• 7g fast-action yeast
• 5g salt
• 45g butter, melted
• 1 large egg
• 300ml whole milk
• 250g mixed dried fruit
• Zest of 1 orange

For the crosses:

• 75g plain flour
• 75ml water

For the glaze:

• 3 tbsp apricot jam
• 2 tbsp water

Method:

• In a large bowl, combine the flour, yeast, salt, sugar, spices & orange zest
• Warm the milk & butter together in a saucepan or microwave & leave to cool slightly until just lukewarm
• Add the egg to the milk mixture & whisk to combine
• Make a well in the centre of the flour mixture & pour in the milk mixture
• Stir until the mixture no flour remains & a dough is formed (you many not need all of the milk mixture, alternatively use a little water if your dough feels a bit dry)
• Empty the dough out onto a lightly floured work surface & knead for 10 minutes (or 5 minutes if using a dough hook in a stand mixer) until it is smooth, elastic & it has a slight shine
• Put the dough back into the bowl, cover with clingfilm & leave to rise for about an hour, until it has doubled in size
• Once your dough has risen tip it out onto a floured work surface & knock back the dough (knead out the air pockets)
• Stretch out the dough slightly, strain the dried fruits & empty this onto the dough
• Knead the fruit into the dough until evenly distributed
• Divide your dough into 12 evenly sized pieces & use your hands to shape each piece into a ball (I prefer to cage my hands around the dough & move in a circular motion on the worktop)
• Place your buns onto a parchment lined baking sheet, leaving enough room between each for them to rise
• Cover with cling film, a tea towel, or (my preference) place inside a bag for life or a bin bag & leave to prove for 45 minutes – 1 hour, until they have doubled in size
• When the buns are ready, make the topping by combining the plain flour & water to make a paste
• Spoon the paste into a piping bag & use this to pipe crosses on the top of each bun
• Bake the buns at 190C for 15-20 minutes until pale golden-brown & they sound hollow when tapped underneath
• Whilst the buns are baking, warm the apricot jam & water in a small saucepan until fluid
• Once the hot cross buns are baked, remove from the oven & brush all over with the warmed glaze before leaving to cool on a cooling rack