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 give the same outcome.
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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- 450g strong wholemeal bread flour
- ½ teaspoon salt
- 50g caster sugar
- 7g sachet fast action dried yeast
- 150g dried mixed fruit
- 2 teaspoons ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground all spice
- ½ teaspoon ground nutmeg
- 50g unsalted butter
- 200ml whole milk
- 1 large egg, beaten
- 5 teaspoons plain flour
- 1 teaspoon no added sugar apricot jam
- In a large mixing bowl sift the flour 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 a little 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.
- These are delicious fresh from the oven with a little butter and jam.
- These buns will keep in an airtight container for up to 4 days.