Classic Hot Crossed Buns

Hello and welcome to my kitchen! Thank you so much for being here. Since I started this journey on my little space of the internet (rather spur of the moment-ly might I add) on Easter Monday, I thought the first thing I share should be my Classic Hot Crossed Buns, as to stay on theme!

These buns are really simple to make, have the perfect balance of festive spices and are guaranteed to make your kitchen smell heavenly! Give yourself plenty of time to make them, as they’re an enriched dough they’re going to take more time to prove than normal bread dough, but it’s so worth it!

They’re (in my opinion) best served toasted warm with laaaaaats of butter, and will keep for 3-4 days in an air tight container. I promise you won’t regret making these!

Happy Baking, Claudia x

Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!

If you’re hungry for more @claudiashomekitchen is full of all things yummy!

Ingredients

450g strong white flour

1 level tsp salt

1tsp ground mixed spice

1tsp cinnamon

1/2 tsp ground nutmeg

7g fast action yeast

50g caster sugar

50g melted butter (make sure it’s not hot when added to other ingredients)

200ml warm milk (not too warm, like baby bath water)

5tbsp warm water (again, baby bath)

1 egg, beaten

75g chopped dried currents/fruit I use a mix but whatever you prefer

To glaze:

2tbsp granulated sugar

2tbsp water

METHOD:

⁃ measure all the try ingredients into a bowl and mix together. Create a well in the middle of this and pour in the butter, milk, water and egg. Mix together until it’s starting to clean the bowl. You can do this by hand or on a stand mixer with a dough hook, whatever works for you!

⁃ Add in the dried fruit and mix until evenly distributed in the dough. This is important! Now turn out onto a lightly floured surface and kneed for around 10 minutes it’s until smooth, elastic and not sticky to tough anymore.

⁃ Transfer to a lightly oiled bowl, cover with a tea towel and leave in a warm place to rise for 1.5-2 hours, or until doubled in size.

⁃ Knock back the dough, and divide the dough until 12 equal pieces and roll into buns. (Weight the dough and divide by 12 for extra precise, pretty buns!) place on 2 baking trays lined with baking parchment and leave for about 30-45 minutes to prove.

⁃ Preheat your oven to 200C Fan.

⁃ While they’re proving, make the paste for the crosses using 75g of plain flour, 1tbsp corn flour and 8tbsp water. It should be a thick but pliable paste. Mix together until smooth and place into piping bag. (This step is optional, but it’s what gives the buns their traditional, distinctive appearance!)

⁃ Once the buns have finished proving, pipe your crosses on top and place in the oven for 15 minutes until risen and gold.

⁃ While the buns are baking, make the syrup by simple dissolving the sugar into the water over a low heat.

⁃ As soon as the buns are out the oven, brush them with the syrup while still hot then allow to cool for a few minutes. And now enjoy!