St Peter's School
These delicious Hot Cross Buns are a tasty treat for our key worker parents to enjoy over Easter (makes 20 portions).
- 1kg strong white flour
- 1tsp salt
- 4 heaped tsp mixed spice
- 100g caster sugar
- 400g mixed dried fruit
- 100g butter, chopped into cubes
- 2 x 7g sachets of dried yeast or 42g fresh yeast
- 400ml milk
- 4 egs
For the crosses and glaze:
- 5 tbsp plain flour
- Honey or gold syrup for brushing
- Measuring scales
- 1 electric mixing bowl or medium mixing bowl
- Measuring jug
- Wooden spoon
- Baking tray
- Parchment paper
- Pre-heat the oven to 200 degrees.
- Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
- Rub in the butter with your fingertips (or electric mixer). Stir in the dried fruit.
- Warm the milk gently so it is hot, but still cool enough to put your finger in for a couple of seconds. Sprinkle the dried yeast into the mix or dissolve the fresh yeast in the milk. Beat the eggs and add to the milk.
- Pour the milk and eggs into the dry mix and mix together to form a moist dough. Leave to soak for 5 minutes.
- Take the mix out of the bowl onto a floured surface and cut into 20 equal pieces.
- Shape the dough into buns and space well apart in floured baking sheets. Cover loosely with cling film and leave in a warm place until half again in size. This will take 45 minutes - 1hr 15 minutes depending on how warm the room is.
- When the buns are risen, mix the plain flour with water to make a thick paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
- Bake for 12 - 15 minutes until risen and golden. Trim the excess cross mixture from the buns then brush with the honey or syrup.