Hot cross buns are an Easter tradition for my family. They will forever hold a special place in my heart. Every year my lovely British grandparents would bring us these delicious buns from the British pantry at Easter time. They have exactly the right amount of sweet yeastiness and they just look so darn cute. This year I tried a twist on the "original" hot cross bun. I am definitely a fan of this recipe and will make it again. Happy Easter to all! Christ is Risen indeed :D
Spiced Cranberry Hot Cross Buns
Adapted from London Bakes
- 300ml (1 1/4 cups) milk
- 50g (a little under half a stick) unsalted butter
- 500g (4 cups) strong bread flour
- 1 teaspoon salt
- 75g (1/3 cup) unrefined caster/granulated sugar
- 1 sachet (7g) dried yeast
- 1 egg, beaten
- 100g (4 oz) dried cranberries
- Zest of 1 small lemon
- 1 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- Olive oil, to grease the cling film
- 1 cup powdered sugar
- 1-2 Tbsp milk
For the syrup:
- 2 tablespoons unrefined caster/granulated sugar
- Heat the milk in a pan over a low heat until it is just about to boil, stirring to prevent any scorching. Add the butter and stir until it has all melted and leave to cool until it is warm (the same temperature as your hand ie the temperature at which yeast is activated).
- Meanwhile, put the flour, salt, sugar, and yeast in the bowl of your stand mixer with the dough hook attached. Make a well in the middle and add the warm milk/butter and then the egg. Bring everything together with a wooden spoon and then knead the mixture on a low setting for about 5 minutes until smooth and elastic.
- Cover the ball of dough loosely with an oiled piece of cling film. Set aside in a warm place for an hour or so until it has doubled in size.
- When it has risen, put the bowl back on your stand mixer. Add the cranberries and spices and knead again for a couple of minutes until combined. Re-cover with cling film and allow to rise again for an hour or so until doubled in size.
- Divide the dough into equal pieces weighing 75g (3oz). I usually get between 12 and 14 from the mixture.
- Place the balls of dough on a baking tray lined with parchment leaving room for them to expand cover, again, with a piece of oiled cling film. Let them rise again for an hour until they have, you've guessed it, doubled in size.
- Finally, you're ready to bake! Heat the oven to 200C/375F (fan).
- Bake for 15-20 minutes until golden brown.
- While they are cooking, melt the sugar in 2 tablespoons of water. When the hot cross buns are cooked, take them out the oven and brush with the syrup so that they look all shiny and appetising.
- While buns are cooling, mix together powdered sugar and milk into a thick frosting. Put in a plastic bag, cut the tip off, and when buns are cool pipe crosses onto the buns.