Hot Cross Buns

For the first time ever I decided to make Hot Cross Buns as a little Easter treat. They are not known here in Spain and Mr. P, being German, doesn't know them either. They are traditionally eaten on Good Friday.

Hot cross buns! Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If ye have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns

I made the dough for these yesterday and let it have a slow second rise in the refrigerator overnight. You could, of course, do a quick rise if you want to have them the same day. Twelve buns are a lot for just the two of us so I popped eight into the freezer to enjoy another time. I suppose the best way to go then will be to leave them to thaw on the counter overnight, cut them open and lightly toast. Served with lots of butter of course! The buns turned out really well, a lovely light texture and a nice spicy taste. The only thing I would change is the amount of yeast, I think 10g would be enough, as the dough was a little too yeasty for my taste. Otherwise definitely something I'll do again and much easier to make than I thought.

Hot Cross Buns - Makes 12

500g bread flour
1/2 teaspoon salt
350ml luke warm milk
15g easy blend yeast
55g sugar
1 tspn mixed spice
2 tspn cinnamon
60g soft butter
1 egg
180g sultanas

Crosses:
65g plain flour
60ml water
1 tspn sugar

Glaze:
1 tspn sugar
1 tspn honey
20ml hot water

Combine all the ingredients for the buns in the bowl of an electric mixer with a dough hook. Mix on slow speed for 1 minute, then on medium speed for about 8 minutes. The dough should be soft, smooth, and a little bit sticky. Tacky is most probably a good description. (I needed to add an additional 25g of flour to get the right consistency.)

Turn the dough out onto a lightly floured board and knead for a minute or so by hand. Wash out the mixer bowl, grease it lightly, and place the dough back in the bowl. Cover with clingfilm and leave in a warm spot for anywhere between ¾ hour and 1½ hours until double in size.

Punch the dough down and lightly knead by hand until smooth. Divide into 12 equal pieces. Knead each piece into a round shape and place on a large greased, or baking paper lined, tray about 1 cm apart. Slip the tray with the buns into a large plastic bag, greased on the side that will be on top of the buns, and close loosely. Now place the tray in the refrigerator overnight for a slow rise.

Take the buns out in the morning and let come to room temperature whilst the oven is heating up. Mix flour, water and sugar together for crosses and place in a sandwich bag. Snip the corner off the bag and pipe crosses on the buns. Place buns in 200 ºC oven for about 20 mins or until cooked.

Mix glaze ingredients together and brush over buns as soon as you take them out of the oven.

Cook's Note: The size of the tray I used was 30 x 23 x 3.5cm, a tad on the small side but just okay. You could use a flat cookie sheet but I think a tray with sides is better to keep the buns from spreading.