Hot Cross Buns

From Daniel Stevens’s River Cottage Bread Handbook.

"The best hot cross buns I've ever tasted" (Dave, April 2011)


"mmmmmmmmmmm" (Reuben, anytime)

Makes 8

250g strong white bread flour, plus extra for dusting
250g plain white flour
125ml warm water
125 warm milk
5g powdered yeast
10g salt
50g caster sugar
1 medium free-range egg
50g butter
100g mixed fruit
finely grated zest of an orange
1 tsp ground mixed spice

For the crosses:
50g plain white flour
50ml water

To finish:
1 tbsp apricot or other jam, sieved
1 tbsp water

Combine the flours, water, milk, yeast, salt and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough. Now add the dried fruit, orange zest and spice and knead on a low speed until silky and smooth. Cover the dough and leave to rise for about an hour, or until doubled in size.

Knock back the dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board and leave to prove, covered with a linen tea towel (or in a large plastic bag) for about 30 minutes until doubled in size.

Preheat the oven to 200°C and make the paste for the crosses by beating the water into the flour until smooth (add enough flour to make a fairly thick piping consistency – mine was too liquid). Transfer the paste into a piping bag or plastic food bag and snip off a corner to make a small hole.

Pipe crosses on to the risen buns and bake for 15–20 minutes.

In a small saucepan, melt the jam with the water. Brush over the buns to glaze them while they are still warm. Allow them to cool on a wire rack and serve warm, cold or toasted (and, ideally, spread with decent butter).