Hi Everyone! When Gemma was growing up, I used to bake these Hot Cross Buns at Easter time. They are a traditional thing here in Ireland and in the UK. They definitely are a labor of love but the results are great.
These Hot Cross Buns are traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.
- 4¼ cups (625g/21¼oz) bread flour, plus extra for dusting
- 1 teaspoon salt
- 2 teaspoon ground mixed spice
- 3 tablespoons unsalted butter, cut into cubes, plus extra for greasing
- (85g/3oz) sugar
- 1 lemon, zest only
- 1½ teaspoon dried yeast
- 1 egg, plus extra for egg wash
- 1 ¼ cup (300ml/10floz) tepid milk
- ⅔ cup (120g/4oz) mixed dried fruit
- In a large bowl sieve the flour, salt and ground mixed spice. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Make a well in the center of the mixture then add the sugar, lemon zest and yeast.
- Beat the egg with the tepid milk then add to the dry ingredients. Mix together to a form a soft, pliable dough.
- Turn out the dough onto a lightly floured work surface. Sprinkle over the mixed dried fruit then knead the dough lightly for about 5 minutes. The dough should be smooth and elastic with dried fruit throughout.
- Grease a large bowl with butter. Shape the dough into a ball and place it into the prepared bowl. Cover with cling wrap and set aside in a warm place for one hour to proof.
- After about one hour the dough should have doubled in size. Turn out the proofed dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball.
- Grease a baking tray with butter and transfer the buns to the tray about 1 inch apart. Cover with cling wrap and return to a warm spot to proof for another hour.
- After the second proof preheat the oven to 400oF (200oC). Brush the buns with a little bit of egg wash for a shiney finish.
- Transfer the buns to the oven and bake for 15-20 minutes, or until golden-brown and shiny.
- As soon as you remove the buns from the oven, brush them with a little golden syrup or honey then set aside to cool on a wire rack.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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