Spiced sultana and cranberry hot cross buns - recipe
PUBLISHED: 16:43 31 March 2015 | UPDATED: 16:43 31 March 2015
Get the family in the kitchen and have fun making these fruity, spicy, Easter buns. Serve warm or toasted and spread with butter.
Ingredients - Makes 10
• 14g fresh yeast
• 55g caster sugar
• 350g strong white flour
• 1tsp ground nutmeg
• 1 ½ tsp mixed spice
• Pinch of salt
• 170ml milk, warmed
• 1 medium, free-range egg
• 55g butter, melted
• 115g dried cranberries
For the crosses
• 55g plain flour
For the glaze
• 2tbsp caster sugar
• 60ml/4tbsp milk
1 Place the yeast and 1tsp of sugar in a small bowl and mix together with the back of a teaspoon until it turns to liquid. Set to one side.
2 Sift the flour into a large mixing bowl, add the remaining sugar, nutmeg, mixed spice and salt and combine well. Make a well in the centre of the mixture. In a jug beat together the warm milk, egg, melted butter and liquid yeast. Pour into the well and mix together to form soft dough. If too dry add a little more milk, if too sticky add a little more flour.
3 Turn out the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place the dough into a lightly floured bowl, cover with cling-film and leave in a warm place for 45 minutes, until risen and doubled in size.
4 Turn out the dough and knead again, working in the cranberries and sultanas at the same time. Divide the dough into 10 equal pieces and shape into round buns. Place on a non-stick baking tray, spaced well apart.
5 Using a knife, mark a cross on the top of each bun. Cover loosely with cling-film and leave to rise again for approximately 20-25 minutes or until nearly doubled in size again.
6 Pre-heat the oven to 200°C, gas mark 6. Meanwhile make the paste for the crosses. Mix the flour with 60ml/4tbsp water until smooth. Spoon the mixture into a greaseproof paper cone and snip off the end. Pipe a cross onto each bun. Bake for 15-20 minutes or until golden. Transfer to a cooling rack.
7 Make the glaze: Put the sugar and milk into a small pan and place over a low heat, stirring until the sugar has dissolved. Bring to the boil and allow to bubble away for a minute, remove from heat. Brush the glaze over the buns and allow to cool.