Easter Hot Cross Buns

Martin's once a year special!

Hot Cross buns

For the buns
500g strong white bread flour, plus extra for dusting
10g salt
75g caster sugar
10g instant yeast
40g unsalted butter, softened
2 medium eggs, beaten
120ml warm full-fat milk (I used 2%)
120ml cool water
150g sultanas
2 tsp ground cinnamon

For the crosses
75g plain flour
75ml water

For the glaze
75g apricot jam

1. Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour

4. Tip the dough onto a lightly floured surface and scatter the sultanas and cinnamon on top. Knead in until evenly incorporated. Cover and leave to rise for a further hour.

5. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 pieces and roll into balls. Place, fairly close together, on a baking tray lined with baking parchment or silicone paper.

6. Put each tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 425°F/220°C.

7. For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. Bake for 20 minutes, or until golden brown. Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze. Cool on a wire rack.

Enjoy!

From my quilting friend, Claudine!