Isn’t it tradition that you should eat hot cross buns on Good Friday? Well, it might be tight but you may just get these done in time!
I love making hot cross buns, i think it’s the warm spices that make the house smell heavenly whilst they’re baking. Besides, I think there is also something a bit special about seasonal bakes. You need to make the most of them whilst they’re around, so it’s hot cross buns for breakfast and tea all weekend! Ok, I know you can probably buy hot cross buns all year these days, but somehow that feels wrong – why not make them special and only make and eat them at Easter time, then you’ll appreciate them far more.
All of my hot cross bun recipes are great, have you tried the sticky toffee ones or the vanilla and spice, they’re both super special. But this recipe takes the texture and longevity up a notch. I’m using a technique i’ve recently learnt about creating a moister, brioche type dough. I’ve adapted the recipe to give a good double dosing of spice, easy measurements and an option of chocolate or sultanas (for some reason my family hate sultanas so I always have to make a choc chip version instead!) The resulting texture is so perfect, i’d definitely recommend giving these a go. Besides, the added fat gives a better shelf life and they keep loosely covered for a good 4 or 5 days (and they also freeze brilliantly). I know it’s already Good Friday, but i won’t tell anyone if you want to keep having these for the next few weeks too 😉
Best Ever Hot Cross Buns
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian, and vegan)
500g strong bread flour
7g instant dried yeast
75g caster sugar
1 tsp salt
2 tsp mixed spice
1 tsp cinnamon
340ml dairy-free milk
75g dairy-free butter (the one in paper rather than a tub)
75g chocolate, chopped or 75g sultanas
25g dried mixed peel.
- Place the flour, yeast, sugar, salt and spices into a bowl or a tabletop mixer bowl. Add the milk and bring to a dough. Knead for 10-20 minutes until you have a lovely elastic dough.
- Cut the butter into cubes and gradually knead into the dough. Make sure each bit is fully incorporated before adding the next bit. You should end up with a glossy elastic dough.
- Add in the chocolate/sultanas and mixed peel, make sure they’ve evenly spread.
- Cover with cling film and prove in the bowl for 30 minutes.
- Then line two baking sheets with parchment. Knock back the dough and divide into 18 even sized pieces. Roll into balls and place well spread on the baking sheets.
- Cover and prove at room temperature for 4-5 hours until about doubled in size.
- Preheat the oven to 160 degrees fan/170 degrees non-fan
- Make a batter for the crossed (equal flour and water) and pipe onto the top of the buns.
- Bake for 15 minutes until risen and golden.
- Remove from the oven and immediately brush with a hot sugar syrup (equal sugar and water, briefly brought to the boil)
- Enjoy fresh or keep loosely covered for up to 5 days.