Traditional Hot Cross Buns
Enjoy our Traditional Hot Cross Buns recipe this Easter.
- 200ml milk
- 3 cardamom pods, lightly crushed in pestle and mortar
- 1 cinnamon stick
- 2 cloves
- ¼ tsp grated nutmeg
- Pinch of saffron
- 7g quick yeast (one sachet)
- 50g caster sugar, plus extra to glaze
- 450g strong white flour
- 100g butter
- ½ tsp salt
- ½ tsp ground ginger
- 2 eggs
- 150g currants
- 50g mixed peel
- 3 tbsp plain flour
1. Heat 200ml milk gently in a pan along with the cardamom, cinnamon, cloves, nutmeg and saffron until just simmering, and then turn off the heat and leave to infuse until back to blood temperature. Then mix the strained milk with the yeast and 1 tsp sugar.
2. Tip the flour into a large mixing bowl and grate over the butter. Rub in with your fingertips, or in a food mixer, until well mixed, and then add the rest of the sugar and the salt, dried fruits and ginger. Beat together 2 of the eggs.
3. Make a well in the middle, and add the beaten eggs and the yeast mixture. Stir in, adding enough milk to make a soft dough, it shouldn’t be too dry or tough. Knead for 10 minutes until smooth and elastic, then lightly grease another bowl, and put the dough into it. Cover and leave in a warm place until it has doubled in size – this will probably take an hour.
4. Divide into 16 equal pieces and roll these into bun shapes. Put on lined baking trays and score a cross into the top of each, then cover and put in a warm place to prove until doubled in size.
5. Pre-heat the oven to 200C. Mix the plain flour with a pinch of salt and enough cold water to make a stiff paste. Using a piping bag or teaspoon, draw a thick cross on the top of each. Put into the oven and bake for about 25 minutes until golden. Leave to cool before eating.
Best served toasted with lots of butter!