35 minutes
Embrace the essence of Easter and indulge in the warming aroma of freshly baked buns. Our Aromatic Currant Hot Cross Buns are the perfect holiday treat, complete with a blend of spices that will infuse your home with comfort and joy.
Strong White Flour, plus extra for dusting
0 oz
Easy-blend Yeast, 7g each
0 sachets
0 oz
0.25 fluid ounces
Large egg, beaten
each
Unsalted Butter, melted, plus extra for greasing
0 oz
Oil
for greasing
teaspoons
Mixed Spice
teaspoons
teaspoons
Currants
0 oz
Plain Flour, for the cross
tablespoons
Granulated Sugar, for glaze
tablespoons
1. Dough Assembly
In a large mixing bowl, combine 450g strong white flour, 2 sachets of yeast, 50g caster sugar, 1 tsp ground cinnamon, 1/2 tsp mixed spice, 1/4 tsp grated nutmeg, and 100g currants. Stir well. Create a well in the center of the dry ingredients. Add 150ml warm milk, 50ml warm water, 1 beaten egg, and 50g melted unsalted butter. Mix to form a dough, starting with a wooden spoon and transitioning to hands, ensuring a uniform mixture. Adjust with a bit more water or flour if needed to achieve a supple dough consistency.
2. Kneading and First Rise
Knead the dough in the bowl or on a floured surface until it becomes smooth and elastic. Transfer the dough to a clean, lightly oiled bowl, and cover with a damp cloth. Let the dough rise in a warm place until roughly doubled in size, approximately 1 hour.
3. Shaping
Gently deflate the dough on a floured surface and knead briefly. Divide the dough into 12 equal pieces and shape each into a smooth bun. Arrange the buns on a greased baking sheet, allowing space for expansion.
4. Scoring and Second Rise
With a sharp knife, score a cross atop each bun. Cover with a damp cloth and let them rise in a warm place for 20 minutes, until puffy.
5. Preheat and Cross Piping
Preheat the oven to 200°C (180°C fan-assisted, Gas Mark 6). Prepare a thick paste with 4 tbsp plain flour and water. Fill a piping bag and pipe crosses into the scored lines on the buns.
6. Baking
Bake the buns for 12-15 minutes, or until they turn golden and sound hollow when tapped. While hot, dissolve 2 tbsp granulated sugar in 1 tbsp water and brush over the buns to glaze.
This is your starting point. It includes spices like cinnamon and nutmeg, mixed dried fruit such as currants, raisins, and perhaps some mixed peel, and is marked with a cross, traditionally made from a flour and water paste.
Swap the currants and dried fruit for chocolate chips or chunks. You can also add a teaspoon of vanilla extract to enhance the chocolate flavor.
For a decadent twist, add dark or white chocolate chips to the dough. This can be especially appealing to younger family members or those with a sweet tooth.
Replace the dried currants with fresh or dried blueberries and include lemon zest in the dough. A lemon-flavored icing cross can replace the traditional paste.
Incorporate chopped dates into the dough and after baking, glaze with a toffee sauce made from butter, brown sugar, and cream.
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