How to make Bread Ahead’s Hot Cross Buns

Makes: 8 buns
Total time: 2 hours 40 minutes
Proving: 2 hours

Hot cross buns are the quintessential Easter bake. At Bread Ahead, these are only produced for one month over the Easter period… but they won’t blame you if these become a staple year-round bake in your kitchen

Simply by not adding the cross they become the most sensational little tea buns. Even if they get a few days old, you can slice them open, toast them and enjoy with some farmhouse butter, followed by a nap.

Ingredients

For the buns:

• 250 g (9 oz / scant 2 cups) strong white (bread) flour, plus extra for dusting
• 3 g (½ teaspoon) fine sea salt
• 40 g (3¼ tablespoons) caster (superfine) sugar
• 30 g (1 oz) unsalted butter, softened and cubed
• 8 g (1½ teaspoons) fresh yeast or 4 g (1¼ teaspoons) dried active yeast
• 140 g (generous ½ cup) full-fat (whole) milk
• 40 g (1½ oz / ½ cup) sultanas (golden raisins)
• 25 g (¾ oz / 3 tablespoons) mixed peel (candied peel)
• 2 g (1 teaspoon) mixed spice
• 3 g (1½ teaspoons) ground nutmeg

For the cross mixture

• 100 g (3½ oz / ¾ cup) strong white (bread) flour
• Pinch of fine sea salt
• 120 g (½ cup) water

For the glaze

• 100 g (3½ oz / ½ cup) soft light brown sugar
• 20 g (1½ tablespoons) lemon juice
• 80 g (⅓ cup) water

Method

1. Make the dough

1. Place the flour, salt, sugar and butter in a mixing bowl. Rub in the butter to a sandy consistency.
2. Mix the yeast and milk together until the yeast has dissolved, then add to the mixing bowl.
3. Use your hand or a dough scraper to bring the ingredients together into a rough dough, ensuring it is well mixed and there are no pockets of flour or butter.

2. Knead

1. Transfer the dough to the work surface and knead.
2. Hold onto the dough with one hand and use the other hand to stretch and fold for around 5 minutes until the dough is nice and smooth.
3. Stretch the dough into a pizza shape and pile the dried fruits and spices in the middle.
4. Fold the dough over to cover the fruit, then gently start to roll and fold the dough until the fruits and spices are evenly distributed.

3. First prove

1. Place the dough in a bowl, cover with a damp cloth, a plate or a shower cap and leave at room temperature for 1 hour or until doubled in size.

4. Shape the buns

1. Line a large baking tray with baking paper.
2. Place the dough on a lightly floured surface and cut into 65-g (2¼-oz) pieces.
3. Roll each one into a smooth ball and place on the baking tray. Leave plenty of room between them as they will spread out.
4. Cover with a damp cloth and leave at room temperature for about 1 hour, or until doubled in size.

5. Make the cross mixture

1. Mix together the flour, salt and water until you have a smooth paste.
2. Transfer to a piping bag with a 4-mm (¼-in) plain nozzle.

6. Make the glaze

1. Combine the sugar, lemon juice and water in a small saucepan, bring to the boil and simmer for about 5 minutes.

7. Bake

1. Preheat the oven to 180°C fan (400°F / gas 6).
2. Once the buns have proved, pipe a cross on the top of each one.
3. Bake for 16 minutes until golden brown.

8. Glaze and cool

1. Remove from the oven and place on a cooling rack.
2. After 2 minutes, brush with the glaze.

Recipe and image provided by Bread Ahead