Place 500g (1lb 2oz) flour, 2 teaspoons cinnamon, 7g (¼oz) yeast, 60g (2½oz) sugar and 1¼ teaspoon salt into a large mixing bowl and stir to combine.
Rub in 50g (2oz) butter with your fingertips, then stir in 100g (3½oz) pecan nuts and the finely grated zest of 1 orange. Make a well in the centre.
Add 3 tablespoons orange juice, 1egg, and most of 175ml (6floz) water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
Turn out the dough and knead gently for 5 minutes, until the dough becomes less sticky 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 pieces 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 Leave in a warm place until doubled in size which should take about 1 hour.
Preheat the oven to 190℃(170℃ Fan)/375°F /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 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.
Make the glaze
While the hot cross buns are baking, prepare the glaze. Place 2 tablespoons sugar, ½ teaspoon cinnamon and 3 tablespoons water in a small pan and heat gently stirring until the sugar dissolves.
Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet. Brush the tops with the sugar glaze.
Notes
Cook's Tips
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 extra flour when kneading the dough.
Cover the 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.
Cover the buns with a clean damp tea towel, or pop them inside a large clean plastic bag or carrier bag or use oiled cling film.
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.
The buns can be brushed with a little warm honey or golden syrup instead of the spiced glaze if desired
StoreHot cross buns are best eaten slightly warm from the oven and on the day they are made. Although do allow them to cool for at least 15 minutes first or they may taste a bit doughy!However, they will keep for 2 or 3 days in an airtight container and can be refreshed by popping them in the microwave for a few seconds or the 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℃ (160℃ fan)/350°F/gas mark 4 for 5 minutes. Nutrition information is approximate and is meant as a guideline only.