Easter is approaching which means hot cross buns are appearing in the shops. I am not sure about anyone else but I love hot cross buns but I find shop brought lack enough spices for my taste so I enjoy baking my own.
I don’t sacrifice anything in these, I still use full fat ingredients because low fat just don’t come out as good, and we have the syns to use so there is no need in missing out.
I use wholemeal bread flour in this recipe but you can also use white bread flour if you prefer it, just adjust the syns accordingly as all flours vary.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Cake cooling racks, so handy to have.
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Hot Cross Buns
Makes 18 – 7½ syns each
- 450g strong wholemeal bread flour – 72 syns
- ½ teaspoon salt
- 50g caster sugar – 10 syns
- 7g sachet fast action dried yeast – 1 syn
- 150g dried mixed fruit – 24 syns
- 2 teaspoons ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground all spice
- ½ teaspoon ground nutmeg
- 50g unsalted butter – 19 syns
- 200ml whole milk – 6 syns
- 1 large egg, beaten
- 5 teaspoons plain flour – 2.5 syns
- 1 teaspoon no added sugar apricot jam – 0.5 syn
- In a large mixing bowl sift the flour (leave a tablespoon of the flour aside for now) and stir in the sugar, spices, salt, yeast and mixed fruit.
- In a small pan melt the butter, once melted add the milk and heat until tepid.
- Make a well in the flour mix and tip in the egg and melted butter and milk mix and stir to form a soft dough.
- Sprinkle the reserved tablespoon of flour onto a clean worktop and kneed the dough for around 10 minutes until smooth and elastic.
- Weigh the dough to get the full weight, divide the full weight into 18, this will give you a rough idea on how much each bun should weigh. Divide the dough into 18 even weight balls.
- Lightly grease 2 baking trays and place the buns with a little space between them to allow them to grow, gently press each ball down to lightly flatten them while still remaining in a circular shape.
- Grease 1 side of cling film and place the greased side down covering the buns. Leave in a warm place for 1½ hours to double in size.
- Preheat the oven to 180°C fan.
- Mix the plain flour with a little cold water and make a smooth thick paste that can be easily piped.
- Pipe a cross on each bun, then bake in the oven for 20 – 25 minutes.
- To test they are cooked tap the bottom of the bun and they should sound hollow.
- Place the jam and 1 teaspoon cold water into a little dish and warm in the microwave until runny.
- Take the buns out the oven once baked and place on a baking tray, brush the melted jam over the tops of each bun until glossy.
Enjoy fresh from the oven with a little butter and jam (syn accordingly).
These buns will keep in an airtight container for up to 4 days.