Hot Cross Bun Recipe

 Unfortunately inflation has meant these are no longer a penny – they are still delicious though!

For the Buns

700g Strong Flour
2tsp Mixed Spice
125g Butter
100g Sultanas
50g Mixed Peel
350ml Milk
2 Eggs
150g Sugar
25g Yeast

For the Top

75g Plain Flour
50g Apricot Jam

Process

Beat together the strong flour, mixed spice and butter, before adding the sultanas and mixed peel.

Slightly warm the milk, then add the eggs, sugar, and yeast. Slowly add the wet mix into the dry, giving a tacky dough. Prove in a warm place until doubled in size.

Divide the mix into 10 balls, then place on a tray with enough room between them. While these prove, mix the plain flour with a little water until you have a thick paste, then pipe crosses onto the top. Once these have doubled in size again, bake at 170C for 15-20 minutes until golden. While the buns are still warm, heat up the apricot jam with a splash of water, then brush over the buns and allow to cool.

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