- Makes 20 small hot cross buns – Ready in 2.5 hours -
Gather together...
500g strong white bread flour.
1/2 tsp salt.
85g brown sugar.
2 tsp ground cinnamon.
1 tsp mixed spice.
1/2 tsp grated nutmeg.
7g instant dried yeast powder (or use 1 tbsp from a tub of yeast and re-hydrate it with the warm water / milk mixture, according to the manufacturer’s instructions).
50g butter (chilled or room temperature), cut into small pieces.
140g mixed dried fruit.
150ml milk.
150ml water.
Gather together for the white cross topping...
9 tbsp (90g) plain flour.
7 - 8 tbsp (125ml - 140ml) cold water.
Get making...
1. Mix the 500g of strong white bread flour, the ½ tsp of salt, the 85g of brown sugar, the 2 tsp of ground cinnamon, the 1 tsp of mixed spice and the ½ tsp of grated nutmeg in a large bowl (preferably use the bowl of a food mixer which has a dough hook attachment).
2. Into the stirred dry ingredients, add the 7g of instant dried yeast powder (it is important the dry ingredients have been stirred, so the yeast doesn't get added directly onto the salt, which would inhibit it.)
3. Add the 50g of cubed butter, rubbing it in with your fingertips for about 1 minute and then use a handheld food chopper for about 30 seconds more, until the mixture resembles very dry breadcrumbs.
4. Stir in the 140g of mixed dried fruit. REMEMBER TO DO THIS STEP!
5. Microwave (in one jug) the 150ml milk and the 150ml of water for approximately 30 seconds on HIGH, until lukewarm NOT hot or it will kill the yeast!), then stir the liquid into the spicy flour mixture with a metal spoon, to make a soft (very dry) dough.
6. Clump the dough into a ball and knead for at least 5 minutes by hand OR for 5 minutes with a food mixer dough hook attachment, until it is smooth and it stretches when you try and pull it apart.
7. Next, set the oven to a cool 100 C (80 C fan) or Gas 1 (you'll turn it off before actually using it) for the dough to rise in.
8. Dust the dough with a handful of flour and (on a clean and floured work surface) divide the dough into 20 (roughly) equal-sized pieces (mine were approx. 45g - 55g each if you'd rather weigh them) and shape each into a small ball (using a bit more flour if needed, on sticky patches). I do this by halving the dough, then halving again and then by dividing these ¼ amounts into 5 balls, adjusting the sizes by eye until fairly equal.
9. Set the balls out in rows, 1cm to 2cm apart, in 4 rows of 5, on a greaseproof-lined and lightly buttered, baking tray (or better still use an Eco Living reusable silicone baking sheet. I use my regular large oven tray (35cm x 37cm). Photo below shows the 20 fairly-equal dough balls, from the year that I forgot to add the dried fruit!
10. Turn the oven OFF. Place the tray in the cooling oven, move an oven shelf so it is just above the tray of dough and drape a damp tea towel over the oven shelf just above, so the tea towel keeps the dough moist but doesn't get dough stuck to it as the buns rise.
11. Leave the dough balls to rise for 60 min until they are risen to double their size and are touching each other. REMOVE the risen dough balls from the oven. Photo below shows the risen dough balls, from the year that I forgot to add the dried fruit!
12. Preheat the empty oven to 200C (180C fan) or Gas 6.
13. For the white crosses; use a fork to whisk the 9 tbsp (90g) of plain flour in a bowl with 7 - 8 tbsp (125ml - 140ml) of cold water. Then use a handheld chopper to make a smooth paste (or just keep mixing it with the fork to remove the lumps).
14. Spoon the white paste into a piping bag with a small, circular nozzle (or use a small plastic food bag and snip a TINY bit off the corner).
15. Pipe a cross on top of each bun by drawing long lines of flour paste up / down the whole tray and then across the whole tray. Photo below shows my eldest child's piping on the risen dough balls, from the year that I forgot to add the dried fruit!
16. Bake the hot cross buns for 20 minutes until they are nicely browned. Do not overbake them or they will be rock hard! Photo below shows the nicely-browned baked buns, from the year that I forgot to add the dried fruit!
17. Remove the baked buns to a wire rack IMMEDIATELY or they will go soggy.
18. Eat straight away (with butter and cheddar cheese) as they will be hard and rather stale by the next day, or freeze once cooled - they defrost and reheat well. Or use the leftovers for the Easter Hot Cross Bun Pudding - yum!