Welcome to our blog! We have set out to create a space where we can share information about topics we find interesting, mainly sewing and baking!
This recipe will make 12 buns
500gr / 1lb 2oz strong white flour
75gr / 2 ¾ oz caster sugar
2 tsp mixed spice
1 tsp ground cinnamon
1 lemon (zest only)
10gr / ¼ oz salt
34gr fresh yeast
40gr / 1 ½ oz butter
300ml / 10 fl oz milk
1 egg beaten
200gr / 7oz sultanas
50gr / 1 ¾ oz chopped candied peel.
Oil for greasing
75g / 2 ¾ oz plain flour
100ml / 3 ½ fl oz cold water
Apricot jam for glazing
Electric mixer with dough hook attachment.
Put flour, sugar, spices, lemon zest & salt into mixer bowl.
Melt butter in a pan & warm the milk slightly.
Put the yeast in a small bowl & add 100ml of the tepid milk, leave this in a warm place for 10 mins until it begins to sponge.
Pour the yeast, butter & milk onto the flour mixture & knead using the dough hook for 10mins until silky & elastic.
Tip the dough out onto a floured board.
Knead in the sultanas & peel by hand.
Place into a large greased bowl.
Cover with greased cling film & leave in a warm place for 1 ½ hours until it has double in size.
Turn the dough out onto a floured surface & divide into 12 balls.
Shape each ball by using your hand as a cage over the dough & roll in a circular pattern whilst pressing down on the dough.
Place on a baking tray lined with parchment.
Cover with oiled cling film & leave in a warm place for 40-60 mins, until doubled in size.
In the meantime, make up the cross mixture by adding water to flour, stir until smooth.
Preheat oven to 210°c / 200 fan
Place mixture for the crosses in small piping bag.
When the buns are ready, swiftly pipe crosses over the buns.
Bake for 10-15 mins until pale golden brown.
Brush with apricot jam to glaze.
Allow to cool or eat hot with lashings of butter!
I don’t have fresh yeast; can I use dried?
Yes of course, you will need 10 grams of fast action yeast or 14 grams of basic dried yeast.
Fast action yeast can be added to the dry mixture & works well.
Basic dried yeast is used in the same way as fresh yeast but will take longer to produce a frothy sponge.
Can I make Hot Cross Buns by hand as I don’t have a mixer?
Yes, however it will be necessary to knead the dough for longer than 10 mins to develop the gluten.
You can tell when the dough is ready when it becomes silky & elastic.
Can I freeze the buns?
Yes, allow to cool & place in plastic bag or container.