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Hot Cross Buns
2 recipes Sticky Bun Dough 2 cups sultanas/golden raisins, raisins, currants or dried apricots finely grated zest of ½ a lemon (optional) 2 tbsp mixed spice 1 tbsp ground cinnamon ½ tsp ground cloves 24 dark chocolate buttons or squares (optional) 1 recipe Syrup Glaze Piping Crosses ½ cup flour ½ cup water 2 tsp neutral oil a pinch of salt
© Annabel Langbein Media
Make the Sticky Bun Dough, adding the dried fruit and lemon zest, if using, to the wet ingredients after you’ve added the butter, and combining the mixed spice, cinnamon and cloves with the flour and salt. Leave to rise for about 1 hour 20 minutes or overnight in the fridge.
When risen, divide into 24 small balls and press a piece of chocolate into the middle of each, if desired. Line a large roasting dish or 2 slice tins with baking paper and arrange buns in rows in prepared dish/es, leaving a 2cm/¾in gap in between them for rising. Cover with a clean teatowel and leave to rise in a warm place for 20-30 minutes.
While the buns are rising, preheat oven to 200°C/400°F fanbake. Make the Piping Crosses by whisking all ingredients together until smooth, placing in a piping bag and using to form crosses on the buns. Bake buns until golden and cooked through (15-20 minutes). Brush with hot Syrup Glaze as they emerge from the oven.
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