Hot cross buns

“I love hot cross buns. They really say Easter to me – it’s the smell, the taste and the nostalgia of them. Sometimes I make them even more delicious by halving the amount of raisins and adding 60g chopped dark chocolate to the dough.” Edd Kimber

  • Preparation time: 30 minutes, plus rising
  • Cooking time: 25 minutes
  • Total time: 55 minutes 55 minutes

Makes: 9

Ingredients

450g strong white bread flour, plus extra for dusting
1 x ½ tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
50g caster sugar
7g sachet easy bake yeast
250ml whole milk
30g unsalted butter
1 orange, zest
120g raisins
1 large egg
1 x Olive oil, for greasing
50g plain flour
2 tbsp golden syrup

Method

1. Mix the bread fl our, salt, spices, sugar and yeast in a large bowl. In a small pan, warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins and leave to cool for 2 - 3 minutes until just warm, then beat in the egg. Make a well in the flour mixture and pour in the milk mixture, stirring to make a soft dough.

2. Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic. Form into a ball and put in a lightly oiled bowl; cover with clingfilm. Leave in a warm place to rise for 1 hour, or until doubled in size.

3. Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide it into 9 pieces (around 100g each) and roll into balls. Place about 2cm apart on a baking tray lined with baking parchment; lightly cover with greased clingfilm. Leave to rise for about 40 minutes.

4. Preheat the oven to 200˚C, gas mark 6, and remove the clingfilm. For the crosses, mix the plain flour and 5 tbsp water into a thick paste. Spoon into a piping bag fitted with a small nozzle (or use a plastic food bag with a bottom corner cut off ) and pipe on the crosses. Bake for 20 - 25 minutes. Gently heat the golden syrup in a pan and brush over the warm buns. Cool a little before serving.