We all know what a good hot cross bun should be like and, by the same token, we know a bad one; the disappointment! Bland or far too sweet, these are the trials we face with store- bought ones. However, I am convinced that in this recipe you will find everything you have ever needed and wanted - with regards to hot cross buns, that is...
These buns are so delicious and not at all challenging to make. If you follow the steps below, you too can enjoy, what I honestly think are the best hot cross buns. They really take me back to my childhood when we would get them hot from the local bakers.
You can change and substitute the fruit for that of an equal measurement. I usually always have a bag or two of mixed dried fruit and peel, so that is what I use in this recipe. However, I have listed the weights for the fruit and peel individually. Use the one fruit you like, e.g. raisins or currants or a mixture of a few.
I use vinegar in this recipe as I feel that it helps to give a lighter bun. Enriched dough can sometimes be very heavy, not just because of the added fruit, and so the reaction of the vinegar with the yeast gives a better rise and an airier texture.
Enriched dough will also take longer to rise. How long will also depend on how warm your kitchen is; mine is quite cold, so I leave dough to rise in a room that is heated.
To glaze the buns, and I do recommend this step as it takes the buns to another level, I like to use marmalade. It adds a shine, stickiness and a little sweetness. However, you can use honey or a sugar water glaze: for this, mix together 1 tbsp of sugar with 1 tbsp of hot water.
The Best Hot Cross Buns
Makes 12
Ingredients:
10g Granulated sugar
15g Dried Yeast
250ml Warm milk
450g Strong white flour
50g Granulated sugar
1 1/2 tsp Mixed spice
1tsp Cinnamon
1/2 tsp Salt
1 Whole egg beaten
1tbsp Cider vinegar
50g butter, softened and cut into cubes
150g Mixed dried fruit and peel (or 130g dried fruit and 20g mixed peel)
For the Cross:
50g Plain flour
50ml Cold water
Marmalade to glaze (see note)
Method:
In a large mixing bowl, add the yeast, 10g of sugar and the warmed milk. Leave aside for 10 minutes to activate the yeast.
Into the yeast and milk, add the flour, salt and spices. Mix together either by hand or with a stand mixer, using the dough hook.
Once the dough has come together, add in the beaten egg and the vinegar. Continue to knead for 5 minutes.
As you continue to knead, add in the butter a bit at a time until it has all been incorporated.
Add in the dried fruit and continue to knead for another 5 minutes.
Rub a little oil over the dough, cover and set aside in a warm place for 1 1/2 hours or until doubled in size (see note).
Once risen, punch the dough down to knock the air out and remove the dough from your mixing bowl and onto a lightly floured surface.
Divide the dough into twelve equal pieces and roll into balls.
Place on a lined baking pan, cover and leave to rise for a further 45 minutes.
Preheat the oven to 220°C (428°F).
Bake in the oven for 20 minutes.
Remove the buns from the oven, and brush straight away with the marmalade if using (see note).
Either serve warm or cold and they reheat or toast very well.
Store in a airtight container for up to 3 days.