Hot Cross Bun recipe from Jamie Oliver.
We have adapted the recipe using our Natural Flavoured Icing Sugar. You can use any flavour Sugar and Crumbs Icing Sugar.
- Prep Time : 2h 30 min
- Cook Time : 30 minutes
- Yield : 12
- Semi-skimmed milk - 200g (7 oz)
- Water - 50ml
- Unsalted Butter - 55g (2 oz)
- Sachets of dried yeast - 2 x 7g (1/2 oz)
- Strong Bread Flour - 455g (16 oz) plus extra for dusting
- Mixed Spice - 1 Teaspoon
- Cinnamon - 1 Teaspoon
- Nutmeg - 1 whole
- Sugar and Crumbs Hot X Bunny Icing Sugar or any flavour of your choice. - 55g (2 oz)
- Stem Ginger - 2 balls
- Large Free-Range Egg - 1
- Plain Flour - 2 Tablespoons
- Sultanas or Raisins - 55g (2 oz)
- Dried Cranberries - 30g (1 oz)
- Mixed Peel - 2 Tablespoons
- Runny Honey
Hot Cross Buns
1. Preheat the oven to 190 C, 375F, Gas mark 5.
2. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
3. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
4. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
5. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the Sugar and Crumbs Icing Sugar.
6. Finely chop the stem ginger and stir it into the mix.
7. Make a well in the centre and pour in the melted butter, followed by the yeast mixture.
8. In a separate bowl, beat the egg and then add it to the butter and yeast mixture.
9. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
10. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
11. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
12. Grease and line a large baking tray.
13. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
14. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
15. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste for the batter.
16. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
17. Place the buns into the preheated oven for 15 to 20 minutes or until golden brown.
18. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
19. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious.
Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer. I love chopped dried apricots or sour cherries.
If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.
Hot Cross Buns are delicious toasted and spread with butter.