Hot Cross Buns

Val’s Hot Cross Buns

I’ve got a little recipe for you all today. Not by me, don’t worry, we all know that baking is not my speciality! Stannah’s baking expert, Val Stones who is well-known as a Great British Bake-Off 2016 contestant has a lovely recipe for hot cross buns that hopefully you will all enjoy.

val stones

Ingredients

  • 500 g strong whole flour plus extra for dusting
  • 70g caster sugar
  • 2 rounded teaspoons of mixed spice (8g)
  • 1 level teaspoon of cinnamon (2g)
  • 1/4t of freshly grated nutmeg
  • 10g fine sea salt
  • 12g dried yeast
  • 50g of unsalted butter melted and cooled slightly
  • 150ml of whole milk
  • 150ml water (about 10 fl.oz)
  • 1 medium egg lightly beaten
  • 150g sultanas
  • Zest of an unwaxed orange and lemon
  • Light olive oil for greasing the baking sheets and proving bowl

For the crosses

  • 80g plain flour
  • 100ml water

For the glaze

  • 60 ml of half milk half water
  • 30g caster sugar
  • 1 tablespoon of sieved apricot jam
Hot Cross Buns

What else you will need

  • 2 baking sheets lined with parchment and lightly greased with oil
  • A disposable piping bag and a 3 mm nozzle/ tip (if you haven’t got this nozzle you can fill the piping bag with the flour and water cross mixture, then snip off the end to create a small hole for piping)
  • Large tumbler such as a pint beer glass
Hot Cross Buns

Method

  • Sift the flour, caster sugar, mixed spice, cinnamon and nutmeg into a large bowl. Place the salt on one side of the bowl and the dried yeast on the opposite side of the bowl.
  • Melt the butter or margarine in a pan or place the butter in a microwaveable bowl and microwave for one minute on 360, low if you wish.
  • Place the 150ml of milk in a heatproof measuring jug and then add boiling water to bring the level up to 300ml. This will give you a warm, but not hot, liquid. Allow both to cool slightly.
  • Make a well in the flour mixture and pour in the melted butter, egg and half the milk mixture. Use your hand to bring the mixture together, turning the bowl as you bring the mixture in from the edges.
  • Pour in the sultanas and zests. Gradually add more of the milk until you have a fairly soft dough. You may need to add a little more milk.
  • Lightly dust the work surface and knead the dough for about 10 minutes, or until the dough is smooth and elastic.
  • Oil a large bowl, form the dough into a ball and place in the oiled bowl. Cover with cling film and put it in a warm place to rise for about 1-1/2 hours, or until it has about doubled in size.
  • Turn the risen dough out onto a lightly floured surface and knead out some of the larger air bubbles. This is called “knocking back”. Then knead a little more.
  • Divide the dough into 12 equal pieces. If you want 12 identical buns, weigh the dough and divide the weight by 12 to get the exact weight of each bun, then weigh each individual piece of dough.
  • To shape each bun into a round with your hand, turn the dough a quarter-turn, pulling the edge of the dough into the middle. Do this several times. Place your fingertips on the work surface and make a dome with your hand, rotating your hand over the bun to form a nicely rounded smooth bun.
  • Place the bun on the baking sheet and flatten slightly with the palm of your hand.
  • Repeat the process, arranging the buns well apart. Place each baking sheet in a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave to rise for about 40 minutes, or until the buns have doubled in size.
  • Set the oven for 220°c /200°c fan assisted oven/Gas Mark 7. Whilst the dough is rising you can make the paste for piping the crosses.
  • Place the plain flour in a bowl and gradually add the water until you have a not-too-soft paste that will squeeze easily from the nozzle, but not run out freely.
  • Place the disposable piping bag in the large tumbler and spoon in the flour paste. When the buns have risen, remove the polythene bag, snip the end off of the piping bag and pipe a cross on each bun.
  • Place the buns in the oven and bake for 15-20 minutes until golden brown and firm to touch. Make sure you check on the buns half-way through the bake. Turn the baking sheet if the buns are over browning on one side.
  • Whilst the buns are baking, prepare the glaze. Heat the milk and the water with the sugar. Add the sieved apricot jam.
  • When the buns come out of the oven, and whilst they are still warm, brush them twice with the glaze. Finally, leave on a cooling rack to cool.

Disclosure – I have received no compensation for sharing this recipe, I just thought you guys might enjoy it.

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