Hot Desserts Recipes - Hot Cross Buns Recipe

Ingredients

• 25g/1oz fresh yeast

• 75g/3oz caster sugar

• 300ml/1/2pt tepid milk

• 450g/1lb strong white flour

• 75g/3oz butter

• 1/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon mixed spice

• Pinch of salt

• 2 eggs

• 75g/3oz currants

• 50g/2oz sultanas

• 25g/1oz chopped orange peel

• 50g/2oz short crust pastry

• Egg wash (milk, sugar and 1 egg yolk, to glaze)

Serves 6-8

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Method:

1. Dissolve the yeast with 1 tablespoon of the sugar in a little tepid milk. Put the flour in a bowl. Rub in the butter, add the cinnamon, nutmeg, mixed spice, salt and the remainder of the sugar. Mix well.

2. Whisk the eggs and add the milk. Make a well in the centre of the flour. Add the yeast and most of the liquid and mix to a soft dough. Leave for 2 to 3 minutes, then knead until smooth.

3. Add the currants, sultanas and chopped peel and continue to knead until the dough is shiny. Cover the bowl and let the dough rise in a warm place until it doubles in size.

4. Knock back the dough by kneading for 3 to 4 minutes. Rest it for a few minutes, then shape into buns, approximately 25g/1oz each. Place them onto a baking sheet and brush the tops with the egg wash. Mark the tops with crosses made out of the short crust pastry.

5. Preheat the oven to 220°C/425°F/Gas mark 7. Leave the buns to rise again to double their size, and brush again with the egg wash.

6. Bake in the oven for 5 minutes, then reduce the heat to 200°C/400°F/Gas mark 6 and cook for a further 10 minutes, or until golden. Cool on a wire rack.