Hot Cross Buns!
With Easter less than a month away, it’s time to get baking! Check out Jamie Oliver’s hot cross bun recipe below.
Hot cross buns
Cooks in: 2H 30M
Difficulty: Not too tricky
2 x 7 g sachet dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon sea salt
1 teaspoon mixed spice
1 teaspoon cinnamon
1/2 whole nutmeg
55 g caster sugar
2 pieces 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, to glaze
200 ml semi-skimmed milk
55 g unsalted butter
1. Add the milk and 50ml water to a small pan and place over low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
2. Meanwhile, add the butter to a separate pan and place over 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 the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir 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 rise 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 1-2 minutes.
9. Preheat the oven to 190 degrees C. Grease and line a large baking tray.
10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on the lined baking 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. Meanwhile, place the plain flour and 2 tablespoons of 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 15-20 minutes, or until golden brown.
15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.
16. Slice open the sticky hot cross buns, spread with butter and serve – delicious!
TIP: If you want to keep the buns lovely and moist for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.