I know making your own hot crossed buns is a bit of ‘ball-ache’ but I have no balls and I can’t stand candied peel. Most shop bought buns are riddled with the horrible things. Tiny white bitter tasting pieces of hell!
Now, if you’re a baking novice I probably wouldn’t bother making these, in fact, I probably wouldn’t make these unless you loathe one of the classic ingredients like myself – although my buns are tasty.
I do however, still like to give a nod to candied peel by adding the zest of a lemon but I couldn’t today because my lemon rolled out the window and on to Camden Road. So let’s pretend I used a lemon. Happy Easter!
Hot crossed buns
Makes 16 buns / Hands on time 1 hr / Total time 2 hrs 45 mins / V ❄
You’ll need: Baking paper 1 large or 2 smaller deep baking trays
680g strong white bread flour
100g golden caster sugar
10g sea salt flakes
10g mixed spice
80g soft butter
175ml tepid water
175ml semi-skimmed milk
1 large egg
1 lemon, zested
100g strong white bread flour
Pinch of salt
1 tsp of soft butter
2 tbs boiling water
2 tsp sugar
¼ tsp mixed spice
1. Mix together the flour, sugar, yeast salt and mixed spices together in a large mixing bowl until well incorporated. Add the butter, tepid water, milk, egg and combine well with a wooden spoon until you have a thick dough.
2. Turn the dough out onto a clean lightly floured surface and knead by hand for 15 mins or transfer to a standing mixer with a dough hook and knead on a medium speed for 10 mins.
3. Incorporate the sultanas and lemon zest by kneading it into the dough and folding before placing back in the bowl and covering with a tea-towel. Leave in a warm place for ½ an hour.
4. Meanwhile, line a large, deep baking tray with baking paper and spray with a little oil. Put to one side.
5. Turn the dough out and cut it in half. Divide it again and again until you have 16 equal-ish buns. Using your hands, shape each bun into a nice round shape and place them on your tray a finger space apart (my tray was a little small so could only fit 12 so I used an extra small baking tray for the final 4).
6. Cover with a tea towel and leave in a warm place for 30-40 mins. Meanwhile, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
7. Once your buns have risen, mix the crossing mixture together and put to one side. Make a quick piping bag out of baking paper – click here to see a video. Fill with the crossing mixture and pipe a line along each row of buns, then repeat in the other direction to create crosses.
8. Bake in the oven for 20-30 mins or until golden brown. Meanwhile make the bun wash by combining all the ingredients together in a small bowl. Remove from the oven and immedietly brush over the wash generously. Leave to cool in the tin for 10 mins before turning out and cooling on a rack.
f you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
❄ – The buns are suitable for home freezing once cooled. Wrap each bun individually well in cling film and freeze fore up to 3 months. Defrost fully before enjoying toasted with butter.