Hot Cross Buns
Try these homemade delicious sweet buns, perfect to enjoy on Good Friday!
225ml One Stop semi-skimmed milk
50g One Stop butter, diced, plus extra for serving
2 One Stop medium eggs, lightly beaten
500g strong white bread flour, plus extra for dusting
50g caster sugar
1 x 7g sachet fast-action dried yeast
1 tsp cinnamon
½ tsp mixed spice
oil, for greasing
For the crosses and glaze:
100g plain flour
2 tbsp shredless orange marmalade, for glazing
- Pour 225ml milk into a small pan and gently heat until it reaches just below boiling point. Add 50g diced butter to the milk until melted. Leave to cool for 5 minutes, then stir in 2 beaten eggs. Sift 500g strong white bread flour, 50g caster sugar, 7g (1 sachet) fast-action dried yeast, 1 tsp cinnamon and ½ tsp mixed spice into a mixing bowl with a pinch of salt and mix. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.
- Tip the dough out onto a floured work surface and knead for 10 minutes until soft and shiny you’ll know when it’s done as the dough should spring back when you press your thumb in. Transfer to an oiled bowl and cover with a clean cloth. Allow to prove in a warm place for 1 hour until doubled in size.
- Punch back the dough to knock out any air bubbles and then flatten slightly, sprinkle 150g raisins into the centre, bring up the sides to enclose the fruit. Then knead, on a floured surface, for 5 minutes more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.
- Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and allow to prove for about 20 minutes.
- Preheat the oven to 200°C, fan 180°C. Mix 100g plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 minutes until golden.
- Leave the buns to cool on the baking tray. Meanwhile, heat 2 tbsp shredless orange marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun.