Sticky Hot Cross Buns

Toasted, buttered and stuffed full of currants is how I enjoy my Easter hot cross bun. And what better way to make my (your) Thursday a happier one than to fill your kitchen with the scent of cinnamon and freshly baked buns!

These are a first for me, I'm usually too impatient to bake hot cross buns from scratch as the smell wafting out of the Post Office Bakery (the best bakery on planet earth) is generally enough to make me cave and treat myself to one someone else has baked! Not this year my friends. All my singing & piano pupils will be treated by yours truly this week (if they've done their practise!)

I've used the assistance of Jamie with this one as it's my first attempt. So, grab your aprons and a bag full of sultanas and let's create something mouth wateringly magical!

What you'll need //

200ml milk
55g unsalted butter
2 x 7g sachet dried yeast
455g strong bread flour
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground ginger
1 egg
55g sultanas
30g dried cranberries or apricots
2 tbsp grated orange & lemon peel
runny honey

serves 12 sticky buns!

Method

Pour the milk and 50ml water into a pan over a low heat until warm (not boiling just warm!)
Whilst this is warming, add the butter to a separate pan on a low heat until the butter is melted.
Pour the warm milk into a bowl and mix in the yeast.
In a separate large mixing bowl sift the bread flour and add the salt, sugar, nutmeg, cinnamon & ginger mmm smells divine.
Make a well in the middle of your flour and pour the melted butter, yeast and a beaten egg.
Mix together until a dough is formed.
Dust a clean work surface with bread flour and knead the dough for about 10 mins until springy! (My arms nearly fell off at this point, jealous of anyone who has a bread kneading machine!)

Place the dough into a lightly floured large bowl and cover with a damp tea towel. Leave in a warm place for about an hour.

In the meantime grease and line a large baking tray.

It's now huge - yay. Beat it with your fists on a lightly floured surface to get rid of the air and knead in the dried fruits & peel for 2 minutes.

Divide the dough into 12 equal pieces, roll into balls and place on the baking tray.
Cover with a tea towel and leave to expand for a further 30 minutes.

Meanwhile, create a thick paste with the plain flour and 2 tbsp of water and preheat the oven to 190 degrees C.

Gently press a cross into the top of your buns with the back of a knife and carefully either pipe or, if you're without piping bag - I rolled mine into long tiny sausages with my hands(!)

Bake in the oven for 15-20 mins until golden brown (texture like sun)
Leave on a cooling rack and brush over a little runny honey.

Slice open your sultana-stuffed buns, spread with butter whilst still warm- maybe a little jam if you're feeling fruity, and tuck into your Easter treat.

Happy Easter my friends (nearly!) Have you tried my Salted Caramel Mini Egg Millionaire Shortbread? Because I advise you do so immediately!

Betty x