sovegan.com
Hot Cross Buns
I love making hot cross buns from scratch, especially when I’ve got a bit of time to slow down in the kitchen. They’re soft and lightly spiced and finished with a glossy apricot glaze.
Ingredients
Ingredients
- strong white bread flour
- sachet fast action yeast
- golden caster sugar
- salt
- ground cinnamon
- ground ginger
- ground nutmeg
- large orange, zest only
- lemon, zest only
- sultanas
- unsweetened plant-based milk
- coconut oil
- apricot jam
For the icing cross:
- plain flour
- water
Method
- 1
In a large bowl, combine the flour, yeast, sugar, salt, spices, orange zest, lemon zest and sultanas.
- 2
In a small saucepan, gently heat the milk with the coconut oil until melted and just warm, not hot.
- 3
Pour the milk mixture into the dry ingredients and bring together with a spatula to form a dough.
- 4
Transfer to a work surface and knead for 7-10 minutes until smooth and elastic. The dough should feel soft and slightly springy.
- 5
Lightly oil the bowl, return the dough and cover with a cloth. Leave to prove for 1 hour, or until doubled in size.
- 6
Knock back the dough, divide into 12 equal pieces and roll into balls.
- 7
Arrange the balls on a 35cm x 25cm (14” x 10”) baking tray, leaving a little space between each one. Cover and leave to rise for 45 minutes, or until puffed up.
- 8
Preheat the oven to 200C fan / 220C / 425F.
- 9
Mix the flour and water to form a thick paste, then transfer to a piping bag (or use a spoon) and pipe crosses over the buns.
- 10
Bake for 15-20 minutes, or until golden brown.
- 11
Meanwhile, gently heat the apricot jam until melted.
- 12
Brush the warm buns with the melted jam to glaze, then leave to cool slightly before serving.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 5 out of 5 from 1 review
- billy
“tastes so good!”