These familiar spiced buns are a popular Easter treat, traditionally eaten on Good Friday to mark the end of Lent.
Sweet, lightly spiced and studded with mixed fruits such as sultanas and dried apricots, it is difficult to resist the allure of these delicious and sticky buns - especially when they are fresh from the oven!
So why not try making home-made Hot Cross Buns a part of your Easter tradition with our delicious recipe from the kitchens of The Merchant Hotel?
(makes approximately 16)
For the buns:
· 300g plain flour
· 30g caster sugar
· 5g dry yeast
· 300ml milk
· 2 eggs
· 140g cubed butter
· Mixed fruit consisting of – 15g mixed peel, 15g sultanas, 15g dried apricots
· 5g ground cinnamon
· 5g ground mixed spice
For the topping:
· 75g plain flour
· 15ml water
· 3tbsp warm apricot jam to glaze
1. Add dry yeast to milk and stir until combined.
2. Combine the flour, sugar, spices, milk and yeast mixture and eggs in a mixing bowl. Mix with a wooden spoon and then knead with your hands to form a dough.
3. Add cubed butter gradually and continue to mix and knead
4. Leave to rest for 30 minutes
5. Weigh 45g portions of the dough and roll into balls
6. Allow to prove by resting in a warm location until the dough balls have doubled in size.
7. Whilst you are waiting for the dough to prove, create a flour and water mixture for the crosses by mixing the flour and water to a piping consistency.
8. Pipe a cross on to each bun using the flour and water mixture
9. Brush with a little egg wash
10. Bake at 180°C for 8 minutes before turning the tray and baking for a further 8 minutes.
11. Remove from the oven and leave to cool. Once cool, brush with the apricot jam and serve.