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The ingredients needed to make Hot Cross Buns EasterBake:
- Get 450 g (1 lb) strong white flour
- Provide 15 g (1/2 oz) dried yeast or 2 x 7g sachets fast acting yeast
- Get 75 g (3 oz) butter, chilled and cubed
- Prepare 100 g (31/2) oz caster sugar
- Use 225 ml (8 fl oz) warm milk
- You need 2 eggs, beaten
- Provide 150 g (6 oz) mixed fruit, (sultanas, currants and mixed peel)
- Use 1/2 tsp ground cinnamon
- You need 2 tsp mixed spice
- You need 1/4 tsp grated nutmeg
- Get 1/2 tsp salt
- Use 1 pack ready rolled shortcrust pastry
- Take Egg Wash
- You need 2 tbsp milk mixed with 1 egg and 1 tsp caster sugar
Instructions to make Hot Cross Buns EasterBake:
- In a bowl, mix 1 tbsp of sugar with 60ml (2fl oz) of the warm milk and sprinkle in the yeast. Leave in a warm place for approximately 5 minutes until frothy before sifting the flour into a large mixing bowl.
- Rub in the butter until crumbly before adding the mixed spice, cinnamon, sugar, salt and grated nutmeg. Mix well together.
- Make a well in the centre of the dry ingredients and add the eggs, remaining milk and yeast mixture.
- Mix well until all ingredients combined.
- Knead for a couple of minutes until smooth. Add the mixed fruit and continue until the dough is shiny. You can use a food mixer with dough hook if you like.
- Cover the bowl with clingfilm and leave in a warm place until doubled in size. This may take up to 1 1/2 hours. Knock back by kneading the dough for 5 minutes and place on a work surface covered with a clean tea towel and let rest for 5 minutes.
- Unroll the shortcrust pastry and cut 5 mm (1/4 in) wide strips with a sharp knife.
- Shape the dough into small balls of approximately 40g (1 1/2oz) and place 1cm apart onto a greased baking tray. Brush with the egg wash and mark the top of each bun with a cross using the strips of shortcrust pastry. Gently brush again with the egg wash. Leave to stand for 30-45 minutes until the balls have doubled in size.
- Preheat the oven to 220 degrees C (425 F), Gas mark 7. Bake for 5 minutes before reducing the heat to 200 degrees C (400 F), Gas mark 6 and bake for a further 10 minutes or until the buns are golden brown. Remove from the oven and leave to cool on a wire rack before toasting and slathering with a knob of butter. Must be eaten warm with a cup of tea whilst thinking about hot sunny days and contemplating about how good life is…
Hot cross buns are made with an enriched dough. Instead of making the dough with water, the dough gets flavor from milk, butter, and eggs. Put the buns onto the middle rack in the preheated oven and bake them until. Hot Cross Buns served in a Tin Easter Egg! It is to be noted that prior to our Hot Cross Buns being an edible symbol of Christianity, there were similar small cakes made for the Anglo-Saxon goddess Eostre, and as part of the pagan celebration of spring.
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