CST @ HOME #26

HOT CROSS BUNS

What you’ll need:

FOR THE BUNS
250ml – 300ml whole milk
50g unsalted butter
500g strong white bread flour
1 tsp table salt
75g caster sugar
7g dried yeast
1 egg
200g sultanas
50g mixed peel
Zest of 1 lemon
1 tsp ground cinnamon
1 tsp mixed spice

FOR THE CROSS
75g plain flour
Cold water

FOR THE GLAZE
Golden syrup (or apricot jam or marmalade)

METHOD

1. Melt the butter in a pan. Remove the pan from the heat and pour in the milk. The residual heat should take the milk up to 37 degrees within 1-2 minutes. Pour the milk and butter mix into a jug or bowl and mix in the yeast.
2. Allow to stand for 15-20 minutes to activate the yeast. It should start to froth on the surface.
3. Sift the flour, salt and sugar along with the spices into a bowl. Add the rest of the ingredients and mix lightly before slowly adding the milk mixture. NOTE you may not need all the liquid so add a bit at a time.
4. I use a stand mixer with a dough hook attachment but if you don’t have one then start the process off with a wooden spoon, stirring and squashing the dough until enough liquid is added to form a light and very slightly sticky dough. Then remove from the bowl onto a very lightly floured surface and knead for 8-10 minutes.
5. Transfer the dough back to a large bowl and cover loosely with a damp tea towel. Leave in a warm spot to at least double in size, this can take anything up to 3 hours. I put mine in the airing cupboard.
6. Once doubled in size remove from the bowl and knead again for 5 minutes to knock the dough back.
7. Shape into 14-15 75g balls using the palm of your hand and lay on a parchment lined baking tray with enough space for them to rise up and prove. Prove a further 1-2 hours until they double in size, this is crucial for a light and airy dough.
8. When they’ve proven make the paste for the cross. In a bowl add the flour and around 4tbsp of cold water. Mix well with a spoon or small whisk until a thickish paste is achieved. It may take a touch more water but add little by little. Transfer to a piping bag with a 3mm plain nozzle fitted and pipe over the buns. If you don’t have a piping bag to hand you can drizzle over with a spoon.
9. Bake for 15-20 minutes at 200c.
10. Remove from the oven and melt the golden syrup (or jam/marmalade if using) over a low heat and brush very generously over the buns. Repeat the glazing process 3 times allowing it to set a little between basting.
11. Transfer to a wire rack to cool completely before storing in an airtight tin or resealable bag.