Easiest Way to Make Yummy Hot Cross Buns

Hot Cross Buns. The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place.

These hot cross buns are best eaten fresh and out of the oven. That said, you can form the buns the day before and let them rise in the refrigerator overnight, then bake the next day. Or, you can make the dough through the first rise, refrigerate the dough overnight, and then shape and bake the buns the next day. You can have Hot Cross Buns using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Hot Cross Buns

1. Prepare of Dough:.
2. It's 250 g (2 cups) of strong flour/white bread flour.
3. You need 250 g (2 cups) of plain flour/all-purpose flour.
4. You need 1 tsp of mixed spice.
5. It's 125 ml (1 cup) of lukewarm milk.
6. It's 125 ml (1 cup) of lukewarm water.
7. Prepare 7 g (2 1/4 tsp) of active dry yeast.
8. Prepare 10 g of salt.
9. Prepare 50 g of sugar (3 heaping Tbsp).
10. You need 1 of egg, beaten.
11. It's 50 g of unsalted butter (3 1/2 Tbsp).
12. You need 100 g of dried mixed fruit or raisins (a small bowlful).
13. You need of Crosses on top:.
14. It's of some plain flour.
15. It's of water.
16. Prepare of Glaze:.
17. Prepare 2 Tbsp of marmalade or apricot jam.
18. It's 2 Tbsp of water.

When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun. The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. One a penny, two a penny.

Hot Cross Buns step by step

1. Mix all the dough ingredients in a large bowl until it forms a ball of dough you can knead. Remove to a board sprinkled with flour and knead for about 10 minutes until the dough is smooth, soft and elastic..
2. Form the dough into a ball and put back into the bowl. Cover with plastic wrap and let it rise until about doubled in size (usually 1 hour but if it's chilly it could take 2 hours)..
3. Once the dough is about double in size, bring it back to the floured board and knead it briefly to push out the air. Divide it into 8 equal pieces..
4. With each piece of dough, form round buns. Place the 8 buns on a floured or lined baking tray (leave a little space in between) and cover lightly with a tea towel. Let rise for about another 30 minutes..
5. Meanwhile, preheat oven to 200°C (400°F)..
6. To make the crosses, mix together a small amount of flour with a little water until it forms a thick paste. Use the paste to make crosses across the top of each bun..
7. Bake for 15-20 minutes until the hot cross buns are golden. While the buns are baking, mix together the marmalade/apricot jam and water, then brush it over the buns when they come out of the oven (still hot!)..
8. Let the hot cross buns cool on a wire rack, and enjoy for Easter!.

Hot cross buns.🎶 Just in time for Good Friday and Easter Sunday, here's one of. Leave to cool until it reaches hand temperature. Remove the plastic wrap and brush the tops of the buns with beaten egg. In a small bowl, dissolve yeast in warm milk. Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl.