Hot Cross Buns
- 330g F.G. Roberts Traditional Mix
- 50g caster sugar or to taste
- 2tbsp cinnamon
- 1/2 tsp ginger
- Pinch of nutmeg
- 450ml warm milk or 'milk' made using F.G. Roberts Soy Powdered Milk
- 7g dry yeast
- 5ml white vinegar
- 5ml vegetable oil or olive oil
- 1 cup of dried mixed fruit or to taste (I like to use the mixed fruit with lemon peel included. I find this adds a lovely flavour, to my taste).
- 1tbsp melted butter
- 1 egg
- About 4 tbsp Traditional bread mix or plain flour combined with just enough water so that it is not too thick but not too runny.
- You can use a piping bag, plastic bag or cling film, twisted with a small section cut.
- 2 tablespoons water
- 2 tablespoons caster sugar
- Combine all dry ingredients except yeast and sugar in a large mixing bowl.
- Combine warm milk or soy milk in a measuring jug with dry yeast, sugar, vinegar and oil. You can add the dried fruit to this mix as it both soaks the fruit and the sugars in the fruit help the yeast to take and froth up nicely. Add a tbsp of melted butter to this mix to help enrich the dough. Omit if preferred for dietary requirements.
- Once yeast takes and is frothy on top, pour into flour mix and combine well until all is mixed together nicely. Add a whisked egg at this stage, to further enrich the dough. It adds an extra little richness to the bun. For dietary requirements, you can also omit this is preferable.
- Cover with cling film and allow the dough to rise in a warm spot for about an hour.
- Weigh out the dough and divide to form 6, 8, 10 or 12 even dough balls for the Hot Cross Buns. Choose a size and quantity you prefer. Knead slightly, set these out in a tray and allow to rise for a further half hour or so whilst pre-heating the oven to 210C fan forced.
- Once the buns have risen, brush with a little butter
- When the buns are ready to bake, mix the flour and water together to make a thick paste.
- Fill a piping bag and pipe a cross onto the top of each bun
- Place tin into a pre-heated oven and bake for approximately 12 minutes at 210C then lower the temperature to 180C and bake for a further 35 minutes
- TIP Place a small oven-proof dish of water on the base of the oven to produce moisture while baking
- Turn baked buns onto cooling rack and glaze while still hot
- Remove from the oven and brush with water and sugar glaze, maple glaze or apricot jam glaze.
- In a small saucepan heat the glaze ingredients and cook gently until the sugar is dissolved. The glaze should lightly coat the back of the spoon (approx. 6-8 minutes on a low simmer) **careful it is HOT**
- Gently brush the glaze over the buns with a pastry brush while they are still hot
- Like with the traditional loaf, allow to cool completely before splitting open