Hot Cross Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">14g fast-action dried yeast (2 sachets)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp mixed spice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">50g unsalted butter, cubed</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">150g mixed dried fruit (raisins, sultanas, currants)</li><li class="ingredients-single-item">50g mixed candied peel (optional)</li><li class="ingredients-single-item">For the crosses: 75g plain flour</li><li class="ingredients-single-item">For the crosses: 5 tbsp water</li><li class="ingredients-single-item">For the glaze: 3 tbsp apricot jam</li><li class="ingredients-single-item">For the glaze: 1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Piping bag with small round nozzle</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming the milk in a small saucepan until it reaches body temperature (about 37°C) - it should feel just warm to the touch, not hot. Remove from heat and add the cubed butter, allowing it to melt gently in the warm milk. This temperature is crucial as it activates the yeast without killing it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, caster sugar, yeast, salt, mixed spice, cinnamon, and orange zest. Make a well in the center. The spices are what give Hot Cross Buns their distinctive aroma and flavor, so don't be tempted to reduce them.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the warm milk and butter mixture into the well, followed by the beaten egg. Mix everything together with a wooden spoon until it forms a sticky dough. If using a stand mixer, use the dough hook attachment and mix on low speed for 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger. This extended kneading develops the gluten structure, resulting in fluffy, well-textured buns. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the mixed dried fruit and candied peel to the dough and knead gently until evenly distributed. Be patient with this step - it may take a few minutes to incorporate all the fruit properly without tearing the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place to rise for 1-2 hours, or until doubled in size. The rising time will depend on the temperature of your kitchen - be patient and look for visual cues rather than strictly following the clock.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, punch down the dough to knock out the air bubbles, then divide into 12 equal pieces (weighing about 95g each if you want to be precise). Roll each piece into a smooth ball by cupping your hand over the dough and rotating it in a circular motion on an unfloured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the buns on a baking tray lined with parchment paper, leaving about 2-3cm between each bun to allow for expansion. They should be close enough that they'll just touch when fully risen, creating that classic "pull-apart" effect.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the tray with lightly oiled cling film and leave to prove for another 45-60 minutes, or until the buns have doubled in size again and are just touching each other.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). For the crosses, mix the plain flour with enough water to form a thick paste that holds its shape but is still pipeable. Transfer to a piping bag fitted with a small round nozzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pipe crosses over the risen buns, ensuring you pipe in continuous lines across entire rows for neatest results. The flour paste will bake into firm, distinctive crosses that are the signature of these traditional buns.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 18-20 minutes until golden brown. The buns should sound hollow when tapped on the bottom. If they're browning too quickly, cover loosely with foil for the final few minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the buns are still hot, prepare the glaze by warming the apricot jam with water in a small saucepan until melted and smooth. Brush generously over the hot buns to create a beautiful sticky shine. This glaze not only adds sweetness but also helps keep the buns soft.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the Hot Cross Buns to cool on a wire rack for at least 20 minutes before serving. They're delicious served warm, split in half and spread with butter. For the freshest taste, enjoy on the day of baking, but they'll keep for 2-3 days in an airtight container and can be refreshed by warming briefly in the oven.</li></ol>