Hot Cross Buns

Makes 12

Hands-on Time 1 hour (plus overnight for soaking the fruit)

Proving Time +2 hours

Baking Time 12-15 minutes

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Ingredients

• 325ml + 2 tbsp full-fat milk

• 2 chai teabags

• 100g raisins and currants

• 500g strong white bread flour (plus extra for dusting)

• 2 tsp fast-action yeast

• 50g caster sugar

• 1 tsp fine sea salt

• 1 tsp ground mixed spice

• 2 tsp ground cardamom

• 70g unsalted butter (softened)

• 1 medium egg (beaten)

• 40g candied peel

• Oil for greasing (e.g., olive, sunflower, or vegetable)

• 1 medium egg yolk

• 30g plain flour

• 30ml water

Equipment

• Saucepan

• 2 mixing bowls

• Clingfilm

• Small sieve

• Measuring jug

• Kitchen paper

• Large bowl

• Dough scraper

• Baking parchment

• 2 baking sheets

• Pastry brush

• Spatula

• Piping bag with 5mm nozzle

• Wire rack

Method

1. Infuse the milk

• Heat 300ml milk in a saucepan until nearly boiling. Remove from heat, add chai teabags, and steep for 15 minutes.

• Squeeze the teabags to extract maximum flavour, then pour the milk over the raisins and currants in a bowl. Cover and refrigerate overnight.

2. Prepare the dough

• Strain the fruit, reserving the milk. Press the fruit gently to extract excess milk without mashing it. Set the fruit aside and top up the milk to 300ml if needed.

• In a large bowl, combine the flour, yeast (on one side), sugar, salt, mixed spice, and cardamom (on the other). Add the butter and beaten egg.

• Gradually add the chai milk, mixing with one hand until a dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic.

• Place the dough in a lightly oiled bowl, cover with clingfilm, and leave to rise for 1 hour or until doubled in size.

3. Shape the buns

• Line two baking sheets with parchment.

• Add the soaked fruit and candied peel to the dough, folding repeatedly to distribute evenly.

• Divide the dough into 12 equal pieces. Shape each into a smooth ball by dusting your hand with flour and cupping it around the dough, rotating it in a circular motion to tuck the edges underneath.

• Place 6 buns on each baking sheet, spaced about 3cm apart. Cover with lightly oiled clingfilm and prove for 1 hour or until doubled in size.

4. Bake the buns

• Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 7.

• Mix the egg yolk with 2 tbsp milk and brush over the buns. Let rest for 10 minutes.

• Combine the plain flour and water into a thick paste. Pipe crosses onto each bun using a piping bag with a 5mm hole.

• Bake one tray at a time on the middle shelf for 12–15 minutes until deep golden. Transfer to a wire rack to cool.

Serving

• Serve toasted or at room temperature.

Enjoy!