WARNING: Steenbergs Ltd has become aware that an identity fraudster is falsely using the Steenbergs name and head office address to offer employment and business opportunities to unsuspecting people and businesses. The fraud originates in Nigeria and is in no manner connected to Steenbergs Ltd. There is no Garry Walker or pharmaceuticals or similar business at 6 Hallikeld Close. If you are in the UK, notify Action Fraud at 0300 123 2040.

Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Hot Cross Buns

Traditionally made for the Easter holiday's, but i think they should be available all year as they are fantastic toasted with butter melting down your fingers as you eat

Ingredients

For the hot cross buns:

For the pastry crosses:

Tip: you can cheat by using 50g / 2oz shortcrust pastry from the freezer section in a local shop, which you then cut into narrow strips, or add enough water to make it runny enough so that it can be piped as below

For the glaze:

Stage one – making the dough

  1. Pour the organic milk and free–range egg into the bowl of the breadmaker.  Reverse the order if your bread machine tells you so to do.  Sprinkle over the white bread flour, ensuring that it covers the liquid.  Add Steenbergs organic Fairtrade mixed spice and the organic cinnamon powder.  Then place the sea salt, caster sugar and butter in separate corners of the bread pan.  Finally, make a small indent in the centre of the flour and put the yeast into there.
  2. Set the bread machine to the dough setting; use the basic raisin dough setting if that option is available on your machine.  Press start.   Lightly grease 2 sheets of baking paper.
  3. When the machine beeps or 5 minutes before the end of the kneading period, add the organic mixed peel, organic currants and organic sultanas.

Stage two – making the hot cross buns

  1. When the dough is made, remove the dough from the bowl and place it on a lightly floured surface.  Knock it back gently, then divide into 12 pieces.  Cup each piece between your hands and shape into a ball.  Place these balls on the prepared greased baking sheets, and cover with oiled clear film, and leave for 30 – 45 minutes or until it has doubled in size.
  2. Preheat the oven to 200oC / 400oF.
  3. Make the pastry crosses either cheating by using some frozen shortcrust pastry cut into strips or making your own pastry.  In a bowl, rub together the plain flour and butter until the mixture resembles breadcrumbs.  Bind together with a little bit of water to make a soft pastry which can be piped.  Spoon the pastry into a piping bag fitted with a plain nozzle and pipe a cross onto each bun.
  4. If you want to be more ”ye olde breadmaker” about it, you could cut into the buns rather than put on the pastry crosses.  You do this by cutting into each pastry ball through the surface by not all the way down.
  5. Bake the hot cross buns for 15 – 18 minutes, or until golden brown.
  6. While the hot cross buns are in the oven, heat the milk and sugar together in a small pan to make the glaze.  Stir thoroughly until the sugar has dissolved.  Brush the glaze over the top of the baked hot cross buns, turn them onto a wire rack to cool, then serve immediately or leave to cool, reheating them when you want to eat them.

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

Christmas recipes part 3 – Festive Tipples
8 December 2017, 2:41 pmWith all the baking and cooking going on over the holiday season, there also needs to be time to relax…... Read more
Niki’s Hot Wings
2 December 2017, 11:40 amInspired by visions of tasty chicken wings with Steenbergs Smoked Hickory Rub, please find all the recipe details here from…... Read more
Christmas Recipes Part 2 – Festive Baking
1 December 2017, 12:58 pmIn the run up to Christmas, it's always handy to have a delicious cake at the ready for unexpected visitors,…... Read more
Decoration