Hot Cross Buns

Method

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1. Warm the sultanas and peel with the orange juice for 1 minute in a small pan, then set aside to plump while you make the dough.

   Mark done Start 1 min timer

2. Whisk the flour, yeast, sugar, salt, spices and orange zest in a mixer bowl.

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3. Add the milk and egg and mix to a rough dough, then knead 6 minutes.

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4. Add the butter a third at a time, kneading until absorbed, then knead 6 minutes more until smooth and elastic.

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5. Drain the fruit and knead it in on the lowest speed, or by hand, just until distributed.

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6. Cover and prove 90 minutes until doubled.

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7. Knock back and divide into 12 pieces of about 95 g. Shape each into a tight ball by cupping it against the worktop, and arrange them just touching in a lined 20 x 30 cm tin.

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8. Prove, covered, for 45 minutes until puffed and touching properly.

   Mark done Start 45 min timer

9. Whisk the plain flour and water to a thick, pipeable paste, load it into a piping bag with a 5 mm nozzle, and pipe lines across the buns in both directions.

   Mark done

10. Bake at 200°C / 400°F for 20 to 22 minutes until deep gold and hollow-sounding.

    Mark done Start 20 min timer

11. Warm the apricot jam with the tablespoon of water, sieve it, and brush it over the buns the moment they leave the oven.

    Mark done

Chef’s Tips

• Fruit last, on low speed. Fruit kneaded in from the start gives you a dense, torn crumb.
• Glaze them hot. On a cold bun the glaze sits in a sticky film instead of soaking in.
• Day-old buns split, toasted and buttered are arguably the point of making them.

Pairing Suggestions

• Salted butter
• A pot of strong tea
• Marmalade

Storage & Reheating

Airtight at room temperature for 3 days; they are best toasted from day two. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.