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Sliced and buttered Hot Cross Bun.

Easy Fruit Hot Cross Buns

LynnH
Tear and share these Easy Fruit Hot Cross Buns. Glaze with marmalade and eat warm from the oven. 
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Prep Time 20 minutes
Cook Time 15 minutes
Letting the dough rise 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine British
Servings 14

Equipment

  • Large Baking Tray or large baking tin
  • Baking parchment

Ingredients
  

  • 200 ml Milk plus extra for glazing
  • 85 g butter chopped into cubes
  • 400 g strong white bread flour plus extra for dusting
  • 50 g spelt wholemeal flour or any wholemeal flour
  • 3 teaspoons Fast Active Dried Yeast This can be added straight into the flour.
  • 50 g soft brown/or dark brown sugar
  • ¼ teaspoon salt
  • 3 teaspoons of ground mixed spice. or pumpkin spice/Speculaas.
  • 120 g Currants or mixed dried fruits
  • 30 g Dried Apricots. Finely chopped (see ingredient list for alternatives
  • 2 eggs lightly beaten

For the Topping and Glaze (optional)

  • 100 g plain/all purpose flour
  • 4 - 5 tablespoons cold Water
  • 2 teaspoons Marmalade optional

Instructions
 

  • Step 1: Heat (scald) the milk 200 ml Milk plus extra for glazing gently until you see tiny bubbles appear at the side of the pan. Tip: This small amount of heat will kill off the enzyme within milk that affects how yeast works. Take off the heat and add the butter 85 g butter chopped into cubes. Give the milk a gentle stir and leave the butter to melt in the milk. When melted, leave to one side to cool.
  • Step 2: Mix the flour 400 g strong white bread flour plus extra for dusting, 50 g spelt wholemeal flour or any wholemeal flour (dried) yeast 3 teaspoons Fast Active Dried Yeast This can be added straight into the flour. sugar 50 g soft brown/or dark brown sugar, salt ¼ teaspoon salt and spices 3 teaspoons of ground mixed spice. or pumpkin spice/Speculaas. along with the mixed dried fruit 120 g Currants or mixed dried fruits and chopped apricots 30 g Dried Apricots. Finely chopped (see ingredient list for alternatives, in a large mixing bowl and give everything a good mix until all the ingredients are well combined.
  • Add the lightly beaten eggs 2 eggs lightly beaten and enough of the milk & butter mixture to make a soft dough. A food mixer will make the job easier. The dough will be a little sticky, so it helps to scrape down the sides of the bowl as you go along. Note: You may not need to use all the butter and milk mixture.
  • Step 3: As you knead, the fruit and flour will begin to take up more of the liquid, and the dough will become less sticky. Add any remaining liquid if needed. Knead until you have a soft, smooth, firm dough. This could take up to 10 minutes. TIP: If using an electric mixer, knead the last few minutes by hand to achieve a smooth round ball of dough.
  • Place the dough in a lightly floured bowl and cover it with a clean tea towel or large pan lid.
  • Step 4: Leave the dough to rise in a warm place until it has doubled in size. Depending on how warm your kitchen is, this could take a couple of hours.
  • Tip: If your kitchen is very cold, place the covered bowl of dough in the oven with just the light on and the oven door open. Keep checking to ensure the dough does not over-proof.
  • Step 5 and 6: Grease and line a baking tray with baking parchment. Turn out the dough and knead by hand for a few seconds on a lightly floured surface. Depending on how large or small you want the Hot Cross Buns, divide the dough into 12 - 16 equal portions and shape them into small round buns.
  • Step 7: Place each bun on a baking tray, then using a sharp knife, make a cross on the top of each one.
  • Step 8: Cover with a clean tea towel or cling film and leave to rise in a warm place. Mine took about an hour. Tip: If your kitchen is cold, place the covered tray in the oven with just the light on and the oven door open.
  • Step 9: To make the crosses on the top of Hot Cross buns, mix the flour 100 g plain/all purpose flour with enough cold water (about 4-5 tablespoons) to make a smooth, thick paste. Pour the flour paste into a piping bag and cut the end to a ¼-inch opening.
  • Step 10: When ready to bake, preheat the oven (Moderately Hot) to 190c/375f. Gas 5.
  • Brush the tops of the Hot Cross Buns dough with a little milk before piping a cross over the top of each one with the flour paste.
  • Step 11: Bake in the oven for 15 - 20 minutes or until baked with a golden colour on top. Tip: Baking times will differ depending on the size and how many hot cross buns you make.
  • To add the (optional) glaze, soften the marmalade 2 teaspoons Marmalade optional with a splash of cold water in a small pan over low heat and glaze the tops of each Hot Cross bun. Leave to cool before serving.

Notes

Storage
  • Store in an airtight container or bread bin. They are ideally eaten while still warm on the day they are made, and will taste equally delicious when toasted and spread with butter. Turn any leftover buns into a Bread and Butter Pudding.
Tips and Faq
  • Heating milk will kill off the enzymes within milk that can affect how yeast grows and works.
  • If using an electric mixer, knead the last few minutes by hand to achieve a smooth round dough ball.
  • If your kitchen is very cold, place the covered bowl of dough in the oven with just the light on and the oven door open. Keep checking to ensure the dough does not over-proof.
  • Baking times will depend on the size and how many you make.
  • Omit the dried fruit if you want to make hot cross buns without fruit.
Keyword Hot Cross Bun