Traditional Hot Cross Buns for Easter Weekend
28th March 2013
Chef Pieter shares a recipe for lovely spicy and fruity Hot Cross Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.
Pinch of salt
1½tsp mixed spice
1½tsp ground cinnamon
1tsp ground nutmeg
2Tbsp soft butter
1Tbsp brown sugar
10g fresh yeast
75ml mixed dried fruit
1ml baking powder
- Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
- Add sugar.
- Dissolve the yeast in warm water.
- Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work
surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to
- Turn out the proved dough onto a lightly floured
work surface and knock back. Again shape it into a ball and
return it to the bowl for a further 30 minutes to rise.
- Turn out the dough onto a lightly floured work
surface and divide it into 6 equal pieces. Roll each piece into a ball,
flatten slightly into a bun, cover and rest for 5 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to
- Preheat the oven to 220 °C.
- Meanwhile, for the cross, mix the ingredients together.
- When the buns have risen, spoon the flour mixture into a piping bag and
pipe a cross on each bun.
- Put the buns into the oven and bake for 8-12
minutes, or until pale golden-brown.