Nothing beats a hot cross bun smothered in butter! They’ll last a few days if you like them toasted – perfect for breakfast or brunch! Enjoy!!
500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
200g mixed dried fruit
7g sachet easy-blend dried yeast
For the crosses/glaze:
3 tbsp plain flour
honey or golden syrup to glaze
Pour the flour into a bowl and stir in the salt, mixed spice and sugar, then rub in the butter by hand. Stir in the dried fruit, then add the yeast and stir in. Warm the milk, beat with the eggs, then pour into the dried ingredients.
Using a blunt knife, mix the ingredients to form a moist dough, and leave to soak for 5 mins. Then, take the dough out of the bowl and cut it into 8 equal pieces. Shape the dough into buns on a floured surface.
Space the buns apart on a baking sheet – they will need room to expand. Cover the tray loosely with cling film, and leave it in a warm place until they have grown in size by about 50%. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
When the buns have risen, heat the oven to 220°C / Fan 200°C / Gas 7. For the top of the buns: Mix the flour with 2 tbsp of water to make a paste. Use a piping bag (or pour the mixture into a sandwich bag with one corner cut) to pipe crosses on top of each bun.
Bake for 12-15 mins until risen and golden. Then brush all over with honey or golden syrup. The buns will keep fresh for a day, but will last a few days if toasted. Yum, yum!