Hot cross buns are a well-known Easter treat, traditionally eaten on Good Friday. There are lots of variations on recipes for hot cross buns, this one is from our team at Wick Court, where it’s put to good use by our young farmers. They taste even more delicious after a busy day on the farm!
Ingredients
- 500g strong white flour
- ½ tsp salt
- 2 tsp mixed spice
- 50g caster sugar
- 50g butter chopped into cubes
- 200g mixed dried fruit
- 7g sachet dried yeast
- 200ml milk (warmed)
- 2 eggs
For the crosses and glaze
- 3 tbsp plain flour
- golden syrup for brushing
Method
- Weigh out the flour, salt, mixed spice and sugar. Add to a bowl.
- Weigh out the butter. Using your fingertips, rub the butter together mixing it with the flour.
- Stir in the dried fruit.
- Using a teaspoon sprinkle the yeast into the mix and stir in.
- Add the warm milk, followed by the whisked eggs, to the dry ingredients.
- Stir the ingredients together and leave the dough to soak for 5 mins.
- Take it out of the bowl and knead for 3-4 minutes until the dough is smooth.
- Cut the dough into 8-10 equal pieces.
- Shape the dough into round buns, putting some flour onto the surface if it sticks.
- Space apart on a baking sheet and cover loosely with clingfilm
- Leave in a warm place until they are around double in size. This will take 45mins – 1hr 15mins, depending on how warm the room is.
- When the buns have risen, mix the flour for the crosses with 2 tbsp water to make a paste.
- Pour into a plastic food bag and cut off the corner.
- Put crosses on the top of each bun.
- Bake at 200C/180C fan/gas 6 for 12-15 mins until risen and golden.
- Brush all over with warmed syrup.
Enjoy while they’re still warm or lightly toasted with butter. In the unlikely event that you have any left over, Jamie Oliver has some fun suggestions for ways to use them up.
