For the lazy baker, or those with little helpers with questionable kneading skills here’s an alternative Hot Cross Bun recipe to try.
Make, Toast and Slather with butter – what’s not to love?!
What you’ll need:
525g plain flour** (plus 3tbsp for the cross and extra for the shaping)
75g soft light brown sugar**
2tsp mixed spice**
7g dried yeast**
150g butter, melted and cooled
200ml milk (plus 3tbsp for the crosses)
4 large eggs
150g raisins**
25g mixed peel
(**available at S&S)
What to do:
- The day before you want to eat them, mix the flour, sugar, spice, 1tsp salt and yeast in a large bowl until evenly combined
- In a large jug, mix together the butter, milk and 3 of the eggs. Make a well in the flour bowl and pour in the milk mixture. Use your hands to mix into a shaggy dough, making sure there are no dry pockets of flour. Cover and set aside for 1 hour.
- Use a wet hand to scoop up the dough from the side, lifting and folding it over to the opposite side. Do this from 4 sides of the bowl, cover and rest for another hour, then repeat. Chill overnight or for up to 24 hours.
- Scoop the dough onto a lightly floured worksurface. Press flat and scatter over the fruit/mixed peel, gently pressing into the dough. Fold over the dough to secure the fruit in place and then gently work the dough for a minute or 2 until evenly distributed. Divide the dough equally into 12 portions and form into balls. Put onto a lined baking tray, 3cm apart, and lightly cover with a tea-towel/wax wrap setting aside for 1-2 hours or until the balls of dough have almost doubled in size. To test if the buns are ready, gently press with a floured finger. If the dough springs back quickly and fully the need longer; if they spring back slowly and not quite fully they’re ready to be baked.
- Heat the oven to 190C/Fan 170C/Gas 5. Brush the buns with the remaining beaten egg. To make the crosses, whisk 3 tbsp of flour with 3 tbsp of milk to form a thick paste. Scoop into a piping bag (or use a free hand!) and draw a cross on each bun.
- Bake for 20-25 mins or until a rich golden brown. Remove from the oven and allow to cool fully before serving (if you can wait that long…..)
