Traditionally eaten on Good Friday these sweet spicy buns are simple to make and really delicious. Hands on prep time is relatively short but allow enough time for the dough and buns to rise before required.
To make the dough, place 500g (1lb 2oz) flour and 2-3 teaspoons mixed spice and ½ teaspoon grated nutmeg into a large mixing bowl and stir in 7g (¼oz) yeast, 60g (2½oz) sugar and 1¼ teaspoon salt.
Rub in 50g (2oz) butter with your fingertips, then stir in 125g (4oz) sultanas and 50g (2oz) mixed peel. Make a well in the centre.
Beat the egg with a fork until frothy, then beat in 100ml (3½floz) milk. Pour into the centre of the dry ingredients and add most of the water-about 150ml (¼pt). Mix to a soft slightly sticky dough, adding more water if required.
Turn out the dough and knead gently for 5 minutes, until smooth and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel, or slip the tray inside a carrier bag, and leave in a warm place until doubled in size which should take about 50 minutes.
Preheat the oven to 190℃/180℃ Fan/ gas mark 5.
To make the crosses, place 50g (2oz) flour into a small bowl and stir in enough water to mix to a soft thick paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
Bake for 20 -25 minutes until risen and golden. While the hot cross buns are baking, prepare the glaze. Place 25g (1oz) sugar and 50ml (2floz) water in a small pan and heat gently stirring until the sugar dissolves. Remove from the heat and stir in ½ teaspoon mixed spice.
Once the buns are cooked, transfer to a wire rack placed over a tray or baking sheet the brush the tops with the sugar glaze. Allow to cool for at least 15 minutes before eating.
Notes
Cook's Tips
Do check the use-by date of your yeast, especially if you don't bake with yeast very often. Old yeast may take much longer to work or even not work at all.
For the best rise, you need a soft slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much flour when kneading the dough.
When making bread and buns, I cover my bowl with a shower cap - one of those disposable ones that you get when you stay in a hotel. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.
When it comes to covering the buns when they are on the tray, I pop them in large plastic (I keep one just for baking so it stays clean) but a damp, well wrung out tea towel also does the job. Hang it in front of the oven during baking to help speed up drying it out afterwards.
There is no need to pipe each cross separately just pipe a line along each row in one direction and then the other.
I use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work. If you don't have a piping bag use a polythene food bag and snip off one corner.
Store
Hot cross buns are best eaten just warm and on the day they are made. However, they can be refreshed by popping them in the microwave for a few seconds or a warm oven for a few minutes to warm through.
They are also delicious toasted.
Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃/170℃ fan/gas mark 4 for 5 minutes.