CHRISTMAS OFFER Subscribe to Dorset Magazine today CLICK HERE

Spiced sultana and cranberry hot cross buns - recipe

PUBLISHED: 16:43 31 March 2015 | UPDATED: 16:43 31 March 2015

Photo by Katharine Davies

Photo by Katharine Davies

Katharine Davies

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

***

Method

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.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Dorset visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Dorset staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Dorset account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

Most Read

Latest from the Dorset