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hot cross buns

perfect fresh, or toasted with loads of butter! These are the 

lightest buns i have ever tried. using the oil makes it easy to make the dough as you don't need to work butter into the flour. using honey for the glaze adds a sweet, sticky and slighty crunchy bite. delicious!


for the buns

  • 200ml milk

  • 55ml Mountain produce welsh cold pressed rapeseed oil

  • 2 x 7g sachets of fast acting yeast

  • 455g strong white flour

  • 1 tsp salt

  • 1 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1 whole nutmeg 

  • 55g caster sugar

  • 2 balls stem ginger

  • 1 large egg

  • 55g sulatanas and 30g dried cranberries (or 85g of mixed dried fruit)

  • 2 tbsp mixed peel

for the cross

  • 75g plain flour

for the glaze

  • 2 tsp local honey


  • add the milk and 50ml of water to a pan and put it on a low heat to warm it up

  • add the yeast and the oil to the milk

  • in a mixing bowl, add the flour, salt, sugar, spices and nutmeg

  • finely chop the stem ginger and add to the flour and mix it all together

  • pour the milk mixture into the flour 

  • in a separate bowl, beat the egg and then add it to the flour and milk

  • mix it all together to make a sticky dough

  • turn the dough out onto a lightly floured surface and knead it for 10 mins until the dough is smooth and elastic (or use a stand mixer with a dough hook on the knead setting)

  • put the dough into a lighly oiled bowl, cover it and put it in a warm room or airing cupboard to prove for at least 30 mins, until it has doubled in size

  • once proved, turn the dough out onto a lightly floured surface, knock the air out of it, then sprinkle the dried fruit over the dough and it into the dough for 1 to 2 mins. (or put the dough and fruit into the stand mixer with a dough hook on the knead setting)

  • divide the dough into 12 equal pieces and make them into a ball, placing them on a baking parchment on a baking tray. space them out so that they will just touch each other once risen

  • cover them and place them in a warm room to prove again for 30 mins

  • while they are proving, mix the paste for the cross. add the plain flour to a small jug or bowl, adding water one tablespoon at a time while mixing. add enough water to make a thick paste.

  • pre heat the oven to 190 celcius

  • put the flour paste into a piping bag with a small nozzle on ( or use a sandwich bag with a corner cut off)

  • pipe the flour paste onto the buns to make the cross

  • place the buns in the oven and bake for 15 to 20 mins, until golden 

  • place on a rack to cool, while they are still warm brush them with the honey glaze

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