Fruity Hot Cross Buns
140ml full fat milk
25g unsalted butter, cubed
250g strong white bread flour
⅓ tsp salt
½ tsp mixed spice
½ tsp cinnamon
35g golden caster sugar
1 tsp fast action yeast
⅔ large egg, beaten (use the rest as a glaze)
Zest of ½ orange
2 tbsp The Cherry Tree Lemon Curd
For the cross
35g plain flour, plus extra for dusting
For the glaze
⅓ large egg (remainder from the batter)
1-2 tbsp The Cherry Tree Lemon Curd
Add the milk to a small saucepan and bring to just under boiling. Remove from the heat, add the butter. Set aside until it melts.
Meanwhile, mix the flour, salt, spices and sugar together in a large bowl. Make a well in the middle and add the yeast. Pour the warm milk and butter mix into the well and leave to stand for 3 minutes until you can see bubbles. This allows the yeast to activate.
Add the egg, raisins, orange zest and lemon curd. Mix to combine.
Tip the dough onto a floured surface. Knead until smooth and elastic (at least 6-8 minutes). NOTE this length of time is essential if you want soft and fluffy hot cross buns. Any less and they will be dense. Transfer to a lightly oiled bowl and cover with oiled clingfilm. Place somewhere warm for 1.5 hours to allow the dough to rise.
Meanwhile, line 2 baking sheets with parchment and grease with a little oil. Divide the dough into 8 equal portions and roll into balls. Place each about 2 cm apart on the baking sheets. Flatten slightly then lightly cover with oiled cling film (don’t wrap) and leave to prove for about 1 hour, or until doubled in size.
Preheat the oven to 200˚C / 180˚C fan. Brush the Fruity Hot Cross Buns with egg glaze.
To make the crosses, put the plain flour in a small bowl and mix in about 2 tbsp water. Do this 1 tbsp at a time, until you have a thick paste (adjust the water accordingly). Spoon into a disposable piping bag and snip off the end. Pipe a cross on top of each bun.
Bake for about 15 minutes, or until golden. Place on a wire rack and whilst still warm, brush with the lemon curd. Allow to fully cool.
TROUBLESHOOTING TOP TIP - Dense hot cross buns are often a result of not kneading the dough for long enough. Make sure there is enough tension in your dough by stretching it too as you kneed it.
Not sure where to begin?
May we suggest our fantastic Starter Packs –
the perfect way to explore some of our favourites.
enter code at checkout to qualify