Hot Cross Buns
Today’s recipe, Hot Cross Buns, is a family favourite at this time of year, and something not to be missed. There are many variations, some people add dried cranberries or blueberries instead of currants, others add saffron and make them more of a Saffron Bun. However you make them, there’s nothing like a cup of tea and one or two hot cross buns to make it feel like Easter!
Make your Hot Cross Buns
Here’s my favourite hot cross bun recipe for you to try. You can find this and many more recipes in Delia Smith’s Complete Cookery Course.
450g / 1lb strong plain flour (bread flour)
1 teaspoon caster sugar
150ml / 1/4 pint hand-hot water
1 level teaspoon of salt
50g / 2oz chopped mixed peel
50g / 2oz melted butter
40-50ml / 1 1/2 – 2fl oz warmed milk
1 level tablespoon dried yeast
1 rounded teaspoon mixed spice
75g / 3oz currants
50g / 2oz caster sugar
1 beaten egg
2 tablespoons granulated sugar
2 tablespoons water
- Pre-heat the oven to gas mark 7, 425°F, 220°C
- First, stir 1 teaspoon of cater sugar into the 150 ml / 1/4 pint of hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy ‘beer head’ forms.
- Meanwhile, sift the flour, salt and mixed spice into a mixing bowl and add the sugar, currants and mixed peel. Then make a well in the centre, pour in the east mixture plus 40 ml / 1 1/2fl oz milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a bit more milk if necessary).
- Then transfer the dough onto a clean surface and knead it until it feels smooth and elastic – about 10 minutes. Now put it back into the bowl, cover with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its size. Then turn it out and knead it again.
- Divide the mixture into 12 round portions, arrange them on a greased baking tray, allowing room for them to expand. Then make a deep cross on each one with a knife. Leave them to rise once more, covering again with the oiled bag for about 25 minutes. After that, bake the buns for about 15 minutes.
- Finally, while they are cooking, melt the sugar and water over a gentle heat, and brush the buns with it as soon as they come out of the oven. This will make them nice and sticky.
If you prefer, you can make crosses with small strips of dampened shortcrust pastry lightly pressed on to each bun before baking.
Enjoy your buns
I hope you’ll enjoy making these hot cross buns and sharing them with your family and friends, now that we are allowed to meet outside.
Have a very happy Easter!