Traditional Hot Cross Buns

So Coronavirus has definitely thrown a spanner into the works with life recently, and this may be a good thing. Since I am now working from home, and quickly discovering that I am not very good at working from home, I have a 1000% more time to bake. I mean another reason to procrastinate from working? Sign me up. Fortunately I am in a position where I can work from home, and I know that many people are struggling during these times.

With this free (procrastination induced) time, I have started to get back into the baking which, as you can see from how often The Baker’s Voyage has been updated, has been a long time coming. The sourdough starters have been made, the breads have been baked, and the gym has been shut so my Partner and I’s waistbands have been getting larger.

During all of this Covid-19 madness, I completely forgot that Easter was coming up. Once my partner reminded me, and before I could be stopped, Hot Cross Buns were in being kneaded, shaped and baked, before quickly being devoured warm with lashings of soft butter. There is something about a warm Hot Cross Bun. The way the spices, fruit and butter come together to create one of the best things ever.

Although this recipe is for the more traditional Hot Cross Bun, there are so many variations, from Chocolate (keep a look out for this one), to soaking the fruit in brewed tea.

I can never remember what day during Easter you are meant to eat them, so I tuck in everyday!

Ingredients

• 550g White Bread Flour
• 85g Caster Sugar
• 2 tsp Ground Nutmeg
• 2 tsp All-spice
• 1 tbsp Ground Cinnamon
• 10g Salt
• 10g Dried Yeast
• 45g Butter, melted
• 150ml Water, lukewarm
• 150ml Milk
• 1 Egg
• 300g Dried Mixed Fruit
• 80g All-purpose Flour

Directions

• In a bowl, combine the water, yeast and 10g of sugar. Leave for 15 minutes to allow yeast to activate.
• In a separate bowl, soak the dried fruit in warm water. Leave to soak for 15 minutes.
• In a large mixing bowl, mix together the flour, sugar, salt and spices. Whisk to combine the dry ingredients together.
• Add the melted butter, milk and egg to the activated yeast. Whisk to combine. Add to the dry ingredients and combine until a dough has formed.
• Tip the dough onto a floured surface and knead for 10 minutes until the dough has become pliable and smooth.
• Drain the fruit and incorporate into the dough.
• Transfer the dough into an oiled bowl and cover with cling film. Leave the dough to rise in a warm place for 50 minutes. Knock back the dough after 50 minutes and let rise again for another 30 minutes.
• Turn the dough out onto a floured surface and leave to bench rest for 10 minutes. Divide the dough into 12 balls and roll into bun shapes.
• Place balls close together onto a lined baking tray, and let prove for 50 minutes, until doubled in size.
• Preheat oven to 200ºC.
• For the crosses, mix the 80g Flour with 120g Water, until a smooth paste is formed.
• Using a piping bag, pipe the crosses onto the proved buns.
• Bake for 20 minutes, until golden brown.
• Remove from the oven and glaze with a simple sugar syrup.