For the Easter weekend why not make your own hot cross buns, with this delicious recipe, which will beat shop bought any day! Take a snap of your creations and tag us on Instagram @broseley_london!
INGREDIENTS
- 450g strong white bread flour, plus extra for dusting
- 10g salt
- 75g caster sugar
- 10g instant yeast
- 40g unsalted butter, softened
- 2 medium eggs, beaten
- 120ml full-fat milk
- 100ml water
- 150g sultanas
- 80g chopped mixed peel
- Finely grated zest of 1 oranges
- 2 tsp ground cinnamon
FOR THE CROSSES
- 100g plain flour
- 100ml water
METHOD
Pre heat the oven to 200c. Put the flour, salt, sugar and yeast in a bowl and add the butter, eggs, milk and mix together, adding the water as necessary; you want the dough to be soft but not wet.
Tip onto a floured surface and kneed for roughly 5 minutes, return the mix to the bowl and leave to rise for an hour or until doubled in size.
Now add your sultana and mixed peel – tip onto a surface, scatter over the fruit and kneed all together. Once all incorporated split into 12 equal pieces and place on a baking tray lined with baking paper. Lightly cover in cling film and leave to rest for 1 hour.
For the crosses, mix the flour and water together and place in a piping bag. Pipe over the crosses and place in the oven for roughly 15-20 minutes. Take out of the oven and leave to cool. If you would like to add extra shine heat some apricot jam with some water and brush over the buns when they first come out of the oven.
