These extra-special Hot Cross Buns from chef and baker Laura Scott make the perfect Easter tea-time treat.
-
500
g
strong white flour
-
300
ml
milk
-
10
g
fast action dried yeast
-
1
tsp
salt
-
1
tsp
mixed spice
-
50
g
butter
-
85
g
caster sugar
-
100
g
chopped white chocolate
-
50
g
sultanas
-
For
the
Crosses
-
4
tbsp
plain flour
-
small
amount of
water
- Pour the milk into a small saucepan. Place on a gentle heat until warm, then allow to cool to to temperature
- Tip the flour, mixed spice and salt into a large bowl. Add your cubed butter and rub in with your fingertips until the mixture resembles breadcrumbs
- Make a well in the middle and add the milk and the egg. Mix until you have a sticky dough
- Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes
- Pop the dough into a greased bowl, cover with a tea towel and leave to rest in a warm place for about 1½ hours or until doubled in size
- Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the white chocolate and sultanas then knead until the fruiting chocolate is evenly distributed
- Take the dough and divide into 14 portions, weighing 80g each. Shape each piece into a ball and roll until it has a smooth top surface. Place onto a large baking tray or trays leaving a small gap to allow them to prove and grow in size. Leave in a warm place, covered with a tea towel for about one hour or until doubled in size
- Pre-heat the oven to 200 degrees, pip the buns and bake for 18-20 minutes
- For the crosses: Put the flour into a small bowl with enough water to make a thick, pipeable paste - no more than a few tablespoons will be needed
Spoon into a piping bag. Pipe a cross on each bun before baking
For the glaze:
Warm the golden syrup in a small saucepan then brush it over the tops of the buns to form a shiny glaze.
Place the buns onto a cooling rack and when cool enough to handle eat them with plenty of butter.
