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Ingredients

How to make it

  • Make the batter: grease a baking sheet. In a large bowl mix together the yeast, sugar and flour. Stir in the milk and mix to a smooth batter. Cover the bowl with a clean tea towel and leave to rise for 25-30 minutes until the surface is covered with large bubbles.
  • Make the dough: sift together the flour, salt, cinnamon and nutmeg. Stir in the orange rind, add the butter and rub into the flour, then stir in the sugar and dried fruit.
  • Add the dry mix and the beaten egg to the batter, and mix to a soft dough; a large salad serving fork is perfect for this. Tip the dough on to a lightly floured surface; knead for five minutes until smooth and no longer sticky. Knead in more flour if still sticky after five minutes.
  • Divide the dough into nine equal pieces and shape each into a ball. Put on the baking sheet, a little apart, in a three by three formation. Oil the inside of a large polythene bag and put the buns and baking sheet inside it, loosely tied. Leave to rise for 1 ½ hours until the buns have doubled in size and spring back when prodded.
  • Preheat the oven to 220C/425F/Gas 7/fan oven 200C. To make the crosses, blend the flour with two tbspof cold water to make a paste. Put the paste in a small food bag and snip off one corner. Pipe a cross on the top of each bun.
  • Bake the buns for 15-20 minutes until risen and golden brown. Make the glaze: pare the orange rind, then cut into fine strips. Put the rind and sugar in a pan with three tbspof water. Bring to the boil, stirring, until the sugar has dissolved, then boil rapidly to make a light syrup (1½-2 minutes). Transfer the buns to a rack, brush immediately with the glaze, then leave to cool.
  • Enjoy!

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    I love Hot Cross Buns & this twist sounds incredible. Thanks & 5 forks
    Was this review helpful? Yes Flag

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