I can’t work out whether posting a hot cross bun recipe after Easter is a little like posting a mince pie recipe after Christmas- but in my opinion these little fruity buns of goodness make for pretty tasty breakfast treats all year round- and even better if they’re toasted and lathered in salty butter- mmmm! Regardless, the fact they’re homemade and can be eaten fresh from the oven is satisfying in itself, and makes making them totally justifiable all year round, but just make sure to leave a couple of hours before you actually eat them- there’s a little bit of waiting in this recipe- so let’s crack on!
You will need:
– 350g strong white bread flour
– 100g wholemeal bread flour
– 1/2 tsp salt
– 3 tablespoons caster sugar
– 2 tsp of mixed spice
– 1 x 7g sachet fast action yeast
– 50g unsalted butter
– 125g mixed fruit
– 2 eggs
– 175ml lukewarm milk
– 4 extra tablespoons of flour for the top cross!
– 3 tablespoons runny honey (mixed with water)
– Piping bag/Baking tray!
1. Mix both of your flours into a bowl and add the salt, sugar, spices and yeast in too and blend with your clean hands!
3. Whisk the eggs and milk together until it forms a yellowy mixture (technical). Add this into your flour mixture and gently mix everything together with a wooden spoon (and then your hands again) until everything is combined! If there are extra crumbs left just add a drop of milk to help everything blend.
5. Set your dough to one side for 10 minutes underneath the bowl, and then knead for another 5 minutes until it’s super soft and easy to work.
6. Pop your dough back into your bowl and cover with cling film for an hour to prove in a warm room (at this point it should rise a significant amount)- and once it’s risen divide your dough into 12 pieces on your floured counter. Once you’ve done this line a baking tray with some greaseproof paper.
7. Shape each piece of dough into a neat ball, and then place them spread out onto your baking tray, making sure they are well spread. Cover the dough with some cling film and leave for another 40 minutes to rise again (trust me, it’ll be worth it)!
8. After 20 minutes, heat up your oven to 200 degrees an then prepare the paste for the cross (simply add the 4 tbs flour and 4tbs water to make a mixture a little like thick icing) before piping it across your buns! Then bake for 15 minutes, or until goldeny brown!
9. Take your runny honey mixture and gently brush over the buns to make a glossy glaze as a finishing touch, and leave to cool a little before eating!
If you give these a go yourself don’t forget to use the hashtag #bakewithliv so I can see! Also, let me know if there’s any recipes you’d like to see!