The origins of hot cross buns go back as far as the 12th century, and are traditionally marked with a cross in honor of Good Friday, so it’s only right that Grazzie, Marketing Manager at Ca’ Pietra, shares her favourite hot cross bun recipe this Easter.
This recipe makes approx. 12 buns
You will need
450g (1lb) strong white flour
1 level teaspoon salt
1 level teaspoon ground mixed spice
1 level teaspoon ground cinnamon
½ level teaspoon of freshly grated nutmeg
7g sachet fast-action yeast
50g (2 oz) caster sugar
50g (2 oz) butter, melted and cooled
150ml (1/4 pint) tepid milk
5 tablespoons tepid water
1 large egg, beaten
75g (3 oz) currants
50g (2 oz) chopped candied peel
2 tablespoons granulated sugar
2 tablespoons water
Steps to follow
- Lightly grease two baking trays. Measure the flour, salt, spices, yeast and sugar into a large bowl and stir to mix. Make a well in the center and pour in the melted, cooled butter, milk, water, and egg, adding the currants and chopped peel to the mixture last.
- Mix to a soft dough, then turn out onto a lightly floured work surface and kneed for 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with oiled clingfilm and leave to rise until the dough has doubled in size, about 1 ½ hours in a warm room. (because this is an enriched dough, it will take longer to rise than a plain dough.)
- Turn the risen dough out onto a lightly floured work surface again and knead for 2-3 minutes. Divide the dough into 12 equal pieces and shape each one into a round bun, make a cross in the top of each bun with a knife, then place on to the prepared baking trays and cover with oiled clingfilm. Leave to rise again in a warm place until doubled in size, about 30 minutes. Pre-head the oven to 220°c/Fan 200°c/Gas 7.
- Bake the buns in the pre-heated oven for about 15 minutes until brown and hollow-sounding when the base is tapped. While the buns are baking, dissolve the sugar in the water over a gentle heat. As soon as the buns come out of the oven, brush them with the syrup to give a sticky glaze.
For a more definite cross on the top of the buns, make up 50g (2 oz) of short crust pastry using 50g (2 oz) plain flour and 25g (1 oz) butter and a little water. Cut into thin strips and lay it over the top of the buns before baking.