Easy and Proper Hot Cross Buns

By lpsatchell

Hot Cross buns are very impressive but easy to make with little practice. Put a proper finish on your Easter!

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Brioche

Breakfast Bars

Ingredients

500g Strong White Flour (Plain Flour works with extra as required)
Pinch Salt
10g Yeast
80g Sugar
300 ml Milk (and extra)
Water
1 egg
50g mixed peel
80g Sultanas
1 apple peeled and diced
1 tablespoon cinnamon
Cross
Plain Flour
Water
Finish
Four tablespoons of apricot jam

Details

servings 15
Level of difficulty Average
Preparation time 180mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Mix 5g of sugar and yeast with a little water and leave until it starts foaming.

Step 2

Mix salt and spices and add to flour. Mix in 75g sugar.

Step 3

Add yeast mixture and egg and. Mix well.

Step 4

Slowly add milk until dough is together but sticky. The wetter the dough - the nicer the buns however the dough has to be malleable so you want a dough that is sticky but still forms a ball. If the dough is too wet flour can be added to balance the dough.

Step 5

When dough is ready knead the dough using hands or a machine. During the kneading process add in fruit. Roll dough into a ball and roll the ball in flour and place in a bowl or it to rise. Leave for an hour or more to rise.

Step 6

Split dough into sixteen balls and place in a 3X5 pattern on a tray. Leave to proof for another hour.

Step 7

-The Cross-
Combine flour and water to make a paste that is thick but wet. Pipe mixture in four long lines across the middle of the balls up and across.