The hot cross bun recipe has been adapted from the recipe in The Great British Book of Baking and this makes quite a sticky dough so you may prefer to use dough hooks if you have them rather than kneading by hand.
Ingredients - makes 12
450g strong white bread flour
50g caster sugar
1 tsp salt
2 tsp mixed spice or speculoos spice mix
7g sachet fast action yeast
50g unsalted butter, diced
125g dried cranberries
100g white chocolate broken into small chunks
200ml lukewarm milk
2 medium eggs, lightly beaten
For the crosses mix 4 tbsp flour with enough water to make a paste that can be piped.
For the glaze you need 2 tbsp caster sugar and 4 tbsp milk
- Mix flour, salt, spices, yeast and sugar in a large bowl, rub in the butter until you get a fine crumb texture. Stir in the cranberries and chocolate chunks. Make a well in the centre and add the milk and eggs. Work into a dough and knead for 10 minutes by hand until smooth and elastic or use dough hooks on mixer instead for about 4 minutes. Cover the bowl with clingfilm and prove for at least an hour or until doubled in size. NB due to the weight of the cranberries and chocolate in the dough you will probably find that it takes 2 hours or more to rise.
- Knock back the dough and divide into 12 pieces and shape them into balls. Arrange on a baking tray, cover with clingfilm and leave for around 45-60 minutes to double in size.
- Preheat the oven to 200°C. Make the paste for the crosses and pipe a cross onto each bun. Bake for 15 minutes until golden brown. Make the glaze by heating the milk and sugar together in a small pan and bring to the boil then remove from the heat. Brush the glaze over the buns as soon as they come out of the oven and leave to cool on a rack.