HOT CROSS BUNS

Made using simple, real ingredients. Served warm, they are delicious on their own or split and buttered.

Difficulty:

Prep time: Over 2 hours

Cook time: 20 - 30 minutes

Serves: Makes 12 buns

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Ingredients

DOUGH
180ml whole milk
400g strong white flour, plus extra for dusting (40g in tangzhong, 360g in the mix)
1½ tsp salt flakes
50g caster sugar
7g fast-action dried yeast
2 medium eggs
50g unsalted butter, softened

FRUIT MIX
20g mixed peel
1 lemon, finely grated zest only
2 tsp ground cinnamon
1 tsp ground allspice
-
150g raisins
2 Earl Grey tea bags
1 cinnamon stick

CROSS MIX
60g plain flour
1tbsp icing sugar
4 tbsp whole milk

Method

Tangzhong: Put the milk & 40g of flour in a saucepan and cook on a low heat until it forms a paste. Let it cool completely before using. Doing this bit gets your buns soft and fluffy

Raisin mix: pour boiling water over the raisins and add the tea bags & cinnamon stick. Let this soak for a minimum of 20 mins before straining off. Add the dried spices, mixed peel, lemon zest.

Dough: Mix the dry ingredients together, add the tangzhong & eggs. Mix to a smooth dough (10-15 mins)

Dough: Add the soft butter and continue to mix until it’s all incorporated. Turn the mixer up and mix on medium- high speed until smooth & glossy. Let this rest for 20 mins

Dough: add the raisin mix to the dough and mix until combined and smooth and glossy again. Put in an oiled container and cover until doubled in size (an hour or so)

Portion into 70g balls. Prove for 1 hour or until expanded (for best results, leave overnight)

Crosses: Mix everything together until a smooth paste, pipe onto the proved buns.

Bake at 170 degrees fan for 20 mins. Brush with apricot jam or Darts Farm Raw Honey.

Serve with a lather of butter!