- 500g plain flour
- 12g dry yeast
- 300g water (at room temperature)
- 100g vegetable oil
- 5g salt
- 150g caster sugar
- 170g raisins
- 2 tsp ground mixed spice
- Zest of 1 lemon
- 2 tsp earl grey tea leaves
- 2 tablespoons plain flour
- 2 tablespoons water
- 40g apricot jam or 40 g golden syrup
Traditionally eaten on Good Friday, Hot Cross Buns are an essential part of the Easter celebrations. Here is a tasty recipe for you to try at home.
- Add the dry yeast to the water and stir to dissolve for a minute or so.
- Place the flour into a mixing machine and pour in the yeasted water, along with the oil and mix on low for 2 mins or until combined. Switch the machine off and let it sit for 15 mins to start doing its magic.
- After the 15 minutes, add in the salt, sugar, mixed spice and lemon zest and mix for another 10 mins on low.
- Add in the raisins and the tea leaves, mix for another minute or until all distributed evenly.
- Transfer to a container and cover, leave this to prove in a warm area for 2-3 hours.
- Once the dough has had this bulk prove, knock the air out the dough and divide the dough into 12 equal pieces. Using the palm of your hand, roll the dough and make into balls so they are smooth and well-shaped.
- Place these on a greased or lined baking tray, so they have some space between them. Cover with cling film and allow to prove again, at room temperature for about an hour and a half.
- While they are proving, make the topping by mixing the flour and the water together to make a paste and transfer to a small piping bag.
- Once the buns have proven, dampen your hands and give the buns a gentle press on top to slightly flatten the top. Pipe over with the flour mixture to make the traditional cross pattern and transfer to the oven.
- Bake at 200ᵒc for 20 minutes.
- Remove from oven and allow to cool for 5 mins before glazing with either hot apricot jam or hot golden syrup.