My favourite time of year… Spring!
The days are getting longer, warmer and the blossoms are starting to bloom. When this time of the year comes around and think of the type of bakes to make, I immediately go to Hot Cross Buns! They are such a classic and family favourite what’s not to love?!
I know it is easier to buy Hot Cross Buns from the supermarket, but I seriously recommend you making them! I know they may be a bit of an extra effort but so worth it. There is nothing better than a freshly baked bun with lashings of butter, its such a treat!For the flavourings I kept everything fairly classic, lots of spice and dried fruit but you could switch things up just by using dried cranberries and pistachios for example, instead of the traditional raisins and currants, but as always use whatever you prefer. I’ve chosen to glaze my buns with marmalade as I love the additional flavour it brings, however feel free to use the traditional apricot jam.
Since we are stuck at home right now and hard to offload any extra bakes, these buns also freeze brilliantly. Once the buns are fully cooled, place them onto a tray that will fit in your freezer and freeze until solid. At this point you can put them in a ziplock bag or box and they wont stick together. Defrost them and serve them warm with butter and you’ll have an incredible breakfast or snack waiting for you.
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In a small pan, heat the milk and butter together until the butter has melted, then leave to cool down until room temperature.
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Weigh all the rest of the dough ingredients into the bowl of a free standing mixer with the dough hook attachment. On a medium speed, slowly add the warm milk mixture to the bowl and continue to mix for about 5 minutes until the dough is elastic and soft. Place into a clean dry bowl and cover with cling film. Leave to prove until doubled in size, it should take around 45mins-1hr.
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Once the dough has doubled in size. Divide the dough into 10 pieces. They should be around 70g. Roll them into balls and place onto a lined baking tray. Leave to prove again for 45 mins until grown in size.
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Preheat the oven to 175 degrees celsius (fan). In a small bowl, mix together the flour and water for the crosses. It should be a thick paste. Lightly brush the buns with milk. Fill a piping bag with the paste and carefully pipe crosses onto the buns.
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Bake in the oven for 12-15 minutes until golden brown. You may need to turn the tray half way through baking.
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Heat the marmalade slightly until more liquid. Immediately out the the oven, brush the buns with the marmalade.
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Leave to cool slightly and serve toasted with loads of butter!
