One a penny, two a penny, hot cross buns
Easter isn’t all about the chocolate, there’s hot cross buns too! Think buttery baked treats with spicy cinnamon and tangy citrus peel. Give this recipe from Avoca a go, and whether just for you or a family dinner on Sunday, these are sure to be a hit.
Makes 10-12 buns
500g strong white flour
20g fresh or 7g dried yeast
50g caster sugar
30g melted butter, cooled
½ tsp of cinnamon
2 tsp mixed spice
50g mixed peel
275ml lukewarm water or milk
1 egg, optional
Pipe-able dough for the cross effect
Make a stiff but pipe-able paste by mixing plain flour with a couple of tablespoons of cold water until smooth.
- Pre-heat your oven to 180 degrees if fan assisted.
- Start by dissolving the yeast in either 250ml of lukewarm water or milk along with the melted cooled butter.
- Place the flour, spices, salt and sugar into the bowl of a food mixer with the dough hook, mix on a low speed for a minute to incorporate ingredients. Then slowly add the yeast liquid, and egg if using (this will give you a slightly richer dough) until the mix comes together. Then add your fruit and mix on a low speed for 5 – 8 minutes or until dough is springy to touch, (it should hold a thumb indentation for a minute or two).
- If your mixture is sticky simply add a little extra flour. Once your dough is ready, remove to a floured surface and divide into 10/12 equal size balls approx 100g in weight each. Roll each ball into a circle then place onto a parchment lined baking tray, allowing enough room for each bun to double in size.
- Make a cross on top of each bun with your thick flour and water paste, you can pipe it on or use a teaspoon to drizzle it across. Allow the buns to rise in a cosy place this will take between 25 – 45 minutes depending on your kitchen’s temperature. Once they have risen place in the hot preheated oven for 18 – 22 minutes or until golden and cooked through.
- Remove the buns from oven and whilst still hot brush with a little honey or golden syrup.