Hot Cross Buns

Hot cross buns are a compulsory bake for Good Friday. They are traditionally lightly spiced, filled with fruit, and topped with the iconic Easter cross. This version features honey in the dough and as a glaze, adding a light sweetness and an unexpected, yet delicious, flavour. 

Recipe - Makes 12

For the dough:

• 350g strong white bread flour
• 5g fast action dried yeast
• 4g salt
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 30g caster sugar
• 30g butter, diced
• 2 tbsp honey
• 1 egg, beaten
• 200ml milk
• 100g sultanas
• 40g mixed peel

For the crosses and decoration:

• 50g plain flour
• 50ml water
• 2 tbsp honey, warmed, to glaze

Make the dough by combining the flour and spices in a bowl. Tip the yeast to one side and salt and sugar to the other. Add the butter, honey and egg to the centre then gradually add the milk until it comes together to a soft and slightly sticky dough. Turn out onto a work surface and knead for 5-10 minutes to elastic. Transfer to a bowl and cover with clingfilm. Leave in a warm place to rise for 1 1/2 to 2 hours to doubled.

Once the dough has risen, punch a hole into the centre of the dough and tip in the sultanas and mixed peel. Fold the edges into the centre and then turn out onto a work surface. Knead for a minute or so until the fruit is well dispersed. 

Divide the dough into 12 even sized pieces. Taking each one at a time, press it out to a flat disc, fold the edges into the centre, then turn over and roll into a tight ball ensuring the ends tuck up out of the way, and pressing any fruit back in. Place on a lined baking tray and repeat to make 12 buns. Place the tray into a large plastic bag and leave in a warm place to rise for 45 minutes, or until doubled and the dough slowly springs back when pressed. 

Preheat the oven to 220C. Make th paste for the crosses by mixing the flour and water together. Transfer to a piping bag fitted with an icing nozzle. Pipe crosses over the top of each of the buns. Bake for 10-12 minutes or until browned. Remove and brush with honey, then place on a wire rack to cool.