Hot Cross Buns – Radio Live

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  • 14g Active dry yeast
  • 3 oz (85g) Butter or margarine
  • 3 oz (85g) Castor sugar
  • 1 lb (450g) High grade white flour
  • 1/2 tsp Salt
  • 2 tsp Mixed spice
  • 2 tsp Cinnamon
  • 1 tsp Ground cloves
  • 6 oz (170g) Currants
  • 4 oz (112g) Chopped peel

Cross Paste

  • 1 oz (30g) butter or Margarine
  • 2 oz (60g) Plain flour
  • 4 tbsp Water



  • 2 oz Sugar
  • 4 tbsp Water


Break the egg into a measuring jug. Make it up to ½ pint with warm milk and water. Dissolve the yeast in this liquid and pour into bowl. Ensure the Chopped Peel is very finely chopped by putting it through the food processor. (Many people do not like the feel of chopped peel in their mouth – but they love the taste.)

Add butter, sugar, flour, salt and spices in that order. Mix on minimum speed for a few seconds, increase to speed 1 and kneed for 3 minutes until dough is smooth and elastic and the bowl is clean. (A little extra flour may be added at this stage to obtain the correct consistency.)

Remove the bowl and cover with folded tea towel and leave to rise in a warm place (Eg: Sunny window or airing cupboard), until the dough doubles in bulk. Add the fruit and re-kneed for 3 minutes at speed 1. Divide the dough into 16 pieces and shape into buns on a well-floured board. Place the buns on a greased tray or baking paper so they are just touching. (This ensures they rise and have soft sides. If they are too far apart they just spread out.)

Cover and leave in a warm place until the buns have doubled in size. To make the crosses, mix the margarine, flour and water in a bowl. Pipe the crosses onto the buns having first brushed them with a little milk. Place in centre of oven and bake at 170ºC for 30-40 minutes.

To make glaze, put sugar and water into a small saucepan and heat gently until sugar is dissolved, stirring continuously. Brush with glaze while buns are still hot.

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