One of the major bonuses of Easter time is the emergence of yummy, scrummy hot cross buns in the shops. I don’t know about you but I love their spicy fruitiness. Shop-bought ones are easy and delicious, but in my opinion, there’s nothing quite like homemade. Not only do they tantalise the taste buds, but your house fills up with the sweet scent of cinnamon and cloves as you bake your hot cross buns in the oven.
For the buns
- 500g pack white bread mix
- 2 heaped tsp mixed spice
- 50g butter, chopped
- 50g golden caster sugar
- 50g mixed peel
- 85g currant
- 100ml milk
- 100ml water
- 1 large egg, beaten
For the crosses and the glazes
- 3 tbsp plain flour
- Golden syrup, for brushing
- In a bowl, stir in the bread mix with spice and sugar.
- Rub in the butter with your fingertips, then stir in the peel and currants.
- Mix the water, milk and egg and pour into the dried ingredients, and mix to a very moist dough.
- Leave for 5 mins then cut in to 10 equal pieces. Roughly shape into buns with oiled hands.
- Space the buns apart on 2 greased baking sheets, cover loosely with cling film, and leave in a warm room for approximately one hour.
- When the buns are risen, heat oven to 220C/fan 200C/gas 7 and make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun.
- Bake for 12-15 mins until risen and golden. Trim the excess cross mixture and brush with golden syrup.
- Eat and enjoy.