english hot cross buns

How To Make english hot cross buns

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  1

  The previous evening weigh out raisins, put in suitable container and cover with boiling water. The next day put both the flours, sugar, salt mixed spice, nutmeg and yeast into a large bowl and mix well. Add the butter and rub in to the mix until it resembles fine breadcrumbs.
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  2

  Drain the raisins (discard the water) and stir into the flour mix. Make a well in the centre and pour in the warm milk and eggs. Gradually draw the flour into the liquid to make a very soft dough.
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  3

  Turn the dough out onto a lightly floured work surface and knead thoroughly for 10 minutes. If the dough is very sticky, knead in a little extra white bread flour until it no longer sticks to your fingers. Return the dough to the bowl and cover with a damp cloth and leave in a warm room until doubled in size – about 1 hour.
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  4

  Knock back the risen dough on a lightly floured work surface and divide into 12 pieces and shape them into balls. Place balls of dough on a prepared baking tray (well greased with butter) making sure you set them well apart. You need to cover in Clingfilm and leave to double in size again – about 45 minutes or overnight if you place in the fridge. You also need to make sure the plastic does not touch the dough. I use a cup in each corner and wrap the Clingfilm over that.
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  5

  Heat the oven to 200C. To make the cross. Option 1: Sift the flour, salt and sugar into a bowl and cut in the butter until it resembles fine breadcrumbs. Add the beaten egg and combine until it forms a dough. Chill in the fridge for 30 minutes. Roll out on a lightly floured surface quite thinly (about 2-3mm) and cut into 24 strips about 7 inches long. Option 2: Mix the flour and water to make a smooth thick paste that can be piped. Spoon the paste into a piping bag or tube.
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  6

  When the buns have risen, uncover them and make a cross on each one with either the pastry strips or by piping. Place the baking tray of buns in the oven for about 15 – 20 minutes, until golden brown.
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  7

  Meanwhile, make the sticky glaze by heating the milk and sugar until the sugar has dissolved. Boil for 1 minute and then brush over the buns as soon as you take them out of the oven. Transfer to a wire rack and cool. To serve: cut in half and toast, then smother in butter.
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  8

  If you used option 1 for the cross you will have some left over pastry – I make https://www.justapinch.com/recipes/dessert/dessert-fruit-dessert/english-jam-tarts.html with mine. be aware this pastry shrinks so do not fill the tarts more than half full.
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