Hot Cross Buns
The smell of hot cross buns cooking is one of my favourite things. They are great for the children to make and delicious when homemade. They will stay fresh for a day or you can toast them and eat with butter the next day – If they last that long!
Tia's tip
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Once you have added the milk and egg you may need to bring the dough together with your hands
Ingredients​
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500g Strong Bread Flour
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½ Tsp Salt
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2 Tsp Mixed Spice
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50g Caster Sugar
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50g Butter,
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200g/7oz Raisins
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7g Sachet dried Yeast
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200ml Milk
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2 Eggs
For the cross
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3 Tbsp Plain Flour
For the glaze
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Honey or Golden Syrup
What do we need?
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Saucepan
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Weighing Scales
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Large Mixing Bowl
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Small Mixing bowl
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Tablespoon
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Teaspoon
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Baking Tray
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Pastry brush
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Piping bag
What do we do?
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Heat the oven 220c/ 200c Fan/ Gas mark 7
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Put the Bread flour, mixed spice, and sugar into a large bowl
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Add the butter and rub in with your fingers. You want it to mix through and look like breadcrumbs
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Stir in the Raisins.
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Sprinkle the yeast on one side of the bowl and the salt on the other
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Warm the milk, but do not boil
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Stir the milk into the flour, butter and fruit mixture. Add the eggs and use a fork or table knife to combine the milk, egg and flour into a wet dough.
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Knead gently to combine all the ingredients.
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In a small bowl put 3 tablespoons of plain flour and a little water until it is a thick paste. You want it to be as thick as the children’s slime that they play with
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Put this into the piping bag
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Take the dough out and cut into 8 pieces
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Shape the dough into little buns and put on the baking tray
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Cut the piping bag to make a small hole and pipe your cross on the top of the bun.
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Leave the buns to rise for 45mins to 1hr
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Then bake for 12-15minutes
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When you take them out of the oven brush with honey or golden syrup to make them shiny
IProperty of Cooking Pioneersy.