Recipe: Hot Cross Buns

Step 1

Line one large or two medium baking sheets with parchment paper and set aside.

Step 3

Stir ½ cup milk, 1 tbsp sugar and yeast together in a small bowl and set aside until frothy, about 10 minutes.

Step 5

Cover raisins with boiling water in a small, heatproof bowl. Soak for 5 minutes. Drain and squeeze.

Step 7

Whisk together 5 ¾ cups flour, ½ cup sugar, salt, cinnamon, ginger and nutmeg in the bowl of a stand mixer. Form a well in the centre and add the yeast mixture, butter, remaining milk and eggs. Stir together by hand to form a ragged dough, then place on stand mixer fitted with a dough hook. Knead for 5 minutes on medium-low, adding up to another ¼ cup flour if dough is too wet (dough should be sticky and wet).

Step 9

Stir in raisins and mixed peel and continue to knead on medium for 2 minutes, until combined.

Step 11

Turn dough out into a large, well-oiled bowl; turn to coat. Cover with plastic wrap or a clean, lightly dampened kitchen towel and allow to rise until doubled in size, about 45 minutes.

Step 13

Once doubled, turn dough onto a lightly floured surface. Divide into 20 equal portions. Form into rounds, pinch bottoms and roll gently to form balls. Place balls on prepared baking sheet(s), about 1 inch apart. Cover lightly and set aside until doubled in size and just touching, about 1 to 1 hour 15 minutes.

Step 15

Preheat oven to 375 F.

Step 17

Meanwhile, combine apricots, ⅓ cup water and remaining sugar in a small saucepan. Bring to a boil, then reduce to a simmer. Cook, stirring often, until apricots are softened and mixture is thickened, about 5 - 7 minutes. Pour through a strainer, pressing to extract liquid. Set aside to cool. Reserve apricots for another use.

Step 19

In a small bowl, whisk together remaining ¼ cup flour and 2 ½ - 3 tbsp water. Spoon into a piping bag fitted with a small round tip. Pipe crosses onto each bun.

Step 21

Bake 23 - 26 minutes, until golden brown. If using two baking sheets, switch halfway.

Step 23

Brush apricot glaze onto hot buns.

Step 25

Preparation Time: 30 Minutes