Hot Cross Buns

An Easter classic. I love these nicely spiced cakes, toasted with some butter & jam. I know some people hate raisins but you can absolutely sub in chocolate chips or orange zest / mixed peel instead. These are really light and fluffy inside. A lovely breakfast and even better as a bread & butter pudding base! (Stay tuned recipe of that to follow)!!

Ingredients

Makes 12

• 225ml low fat milk

• 500g strong white flour

• 60g caster sugar

• 8g fast action yeast

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp nutmeg

• zest 1 orange

• 50g butter (chilled & cubed)

• 2 eggs

• 150g raisins

• 50g mixed peel

• 1 tbsp apricot jam (for glaze)

• 30g flour + 30ml water (for cross)

Method

1. Warm milk in microwave until warm.

2. In a bowl rub your butter with flour using your fingertips to resemble breadcrumbs. Once consistency is reached add your remaining dry ingredients (spices, yeast & sugar).

3. Add in your warmed milk & eggs and knead by hand (for about 10 mins) or in electric mixer with a dough hook for 5-7 minutes.

4. Transfer dough to a lightly oiled bowl, cover with clingfilm and leave to prove in warm place such as hotpress. Leave to prove for 1 hr 30mins (or until doubled in size).

5. Once risen place on floured surface and knock the air out for a minute or 2.

6. Split your dough into 12 even sized balls (mine were 95g each). Add to a deep large pyrex dish (lightly oiled again). Space them out slightly in the dish as they will expand and touch each other. Leave to prove for another 40 mins, covering the dish with clingfilm.

7. Preheat your oven to 180 (fan) Mix your flour and water together in a little dish until a paste is formed. Transfer this to a piping bag (or a sandwich bag with the corner cut off).

8. When your buns are finished their second prove, pipe the ‘cross paste’ onto each bun. Bake for 18-20 minutes.

9. Once out of the oven spread your apricot jam on top.