How to Make The Best Hot Cross Buns EasterBake

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Hot Cross Buns EasterBake.

Hot Cross Buns EasterBake You can have Hot Cross Buns EasterBake using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Hot Cross Buns EasterBake

  1. You need 450 g (1 lb) of strong white flour.
  2. It’s 15 g (1/2 oz) of dried yeast or 2 x 7g sachets fast acting yeast.
  3. You need 75 g (3 oz) of butter, chilled and cubed.
  4. It’s 100 g of (31/2) oz caster sugar.
  5. It’s 225 ml (8 fl oz) of warm milk.
  6. Prepare 2 of eggs, beaten.
  7. It’s 150 g (6 oz) of mixed fruit, (sultanas, currants and mixed peel).
  8. Prepare 1/2 tsp of ground cinnamon.
  9. You need 2 tsp of mixed spice.
  10. It’s 1/4 tsp of grated nutmeg.
  11. You need 1/2 tsp of salt.
  12. You need 1 pack of ready rolled shortcrust pastry.
  13. You need of Egg Wash.
  14. You need 2 tbsp of milk mixed with 1 egg and 1 tsp caster sugar.

Hot Cross Buns EasterBake instructions

  1. In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl..
  2. Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together..
  3. Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture..
  4. Mix well until all ingredients combined..
  5. Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like..
  6. Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes..
  7. Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife..
  8. Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size..
  9. Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is….

recipe by Caroline Allen @cookpad