This classic Easter recipe for Hot Cross Buns is a firm Daylesford Organic favourite. Lots of fun to make from home, especially for little chefs who can help
Makes 12
Ingredients
For the buns:
• 500g strong white flour
• 1 tsp mixed spice
• 2 tsp ground cinnamon
• 10g fine sea salt
• 110ml whole milk
• 220ml water
• 75g butter, softened
• 25g golden syrup
• 7g sachet of dried yeast
• 90g currants
• 70g sultanas
• 70g mixed peel
• 1 egg, beaten
For the crosses:
• 60g plain flour
• 60ml water
• 15g sunflower oil
For the glaze:
• 25g sugar
• 1 tsp lemon juice
• 1 tsp golden syrup
• 25 ml water
Method
1 To make the dough, sift the flour, spices and salt into a large bowl. Gently warm the milk, water, butter and golden syrup in a pan until the syrup and butter have just melted. Test the temperature and if no hotter than lukewarm, stir in the yeast.
2 Make a well in the middle of the flour and pour in the milk and yeast mixture. Using your hands, mix together to form a wet dough. Turn onto a surface dusted with flour and knead for 10 minutes or so until the dough is smooth.
3 Gently roll out the dough to about 2 cm thick. Sprinkle over the currants, sultanas and mixed peel and knead again until evenly distributed through the dough. Shape into a ball and place in a lightly greased bowl. Cover with cling film and leave in a warm place for 1–2 hours until doubled in size.
4 Turn the dough out onto the floured worktop again and knock back by pressing down with the flat of your hand a few times to even out the bubbles of air. Divide into 12 even pieces and shape into buns before placing on a lightly greased baking sheet. Cover with a clean tea towel and prove again until doubled in size. Brush the buns with the beaten egg and preheat the oven to 210oC.
5 To make the paste for the crosses, mix the flour, water and oil together in a bowl until smooth. Transfer to a piping bag fitted with a medium plain nozzle. When the buns have doubled in size, pipe the paste mixture onto the top of each to form a cross. Then bake in the top section of the oven for 15–20 minutes until golden.
6 While the buns are baking, make the glaze. Place the sugar, lemon juice, golden syrup and water in a pan and bring to the boil, stirring all the time. Remove from the heat and set aside to cool.
7 When baked, remove the buns from the oven and while still warm, brush the tops with the glaze. Leave to cool on a wire rack. Remember to leave enough time to prove the dough which is essential for a light, fluffy bun. They are best served warm with our Organic Butter.
Recipe courtesy of Daylesford Organic
