Hot Cross Buns
This hot cross buns recipe will give you delightfully soft and delicately spiced buns. Easter just isn't Easter without hot cross buns!
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Makes: 12 Buns
  • 450 g (16 oz) flour
  • 250 ml (8 fl oz) lukewarm milk
  • 50 g (2 oz) caster sugar
  • 50 g (2 oz) butter, cut into pieces
  • 75 g (3 oz) raisins
  • 30 g (1½ oz) sultanas
  • 1 egg, beaten
  • 1½ tsp dried yeast
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2-3 pinches ground cloves
  • 2-3 pinches ground ginger
For the cross
  • 75 g (3 oz) plain flour
  • 4-5 tbsp water
For the glaze
  • 2 tbsp milk
  • 2 tbsp caster sugar
  1. Add the yeast to the milk and stir. Leave it to stand for 10 minutes to allow the yeast to activate.
  2. Put the flour in a large bowl and sift in the spices. Add the salt and mix well.
  3. Rub the butter into the flour until you get a nice fluffy mixture. Add the sugar and mix well.
  4. Make a well in the centre of the mixture. Add the beaten egg and the milk/yeast and fold to produce a sticky dough.
  5. Place the dough on a floured surface and knead the dough for around 10 minutes. The dough should become tacky but not stick to your fingers.
  6. Spread out the dough, pour on the raisins and sultanas and knead them into the dough for a couple of minutes.
  7. Place the dough in a lightly-greased bowl, cover and put in a warm place until the dough doubles in size.
  8. Turn the dough out onto a lightly floured surface and knock it back. Re-shape into a ball and place it back in the bowl. Cover and allow to rise in a warm place until it almost doubles in size.
  9. Turn the dough out once more and knock it back. Divide the dough into 12 pieces.
  10. Make each piece into a ball and place on a greased baking tray. Cover and leave in a warm place for another 30 minutes.
  11. Prepare the pastry for the cross by mixing the flour with the water. Add more water as needed to produce a slightly sloppy dough.
  12. Put the dough in a piping bag or syringe and pipe a cross onto each bun.
  13. Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 12-15 minutes.
  14. Prepare the glaze. You may need to heat the milk slightly to get all the sugar to dissolve.
  15. When the buns are cooked, remove them from the oven and brush them liberally with the glaze while they are still hot. Place on a wire rack to cool.
You can add whatever dried fruit you wish into your hot cross buns. Don't soak the fruit beforehand!

Split in half, toast if you wish, then spread with butter, margarine or cream cheese.