Hot Cross Buns is a traditional British recipe for a classic yeast and fruit bun topped with a paste cross and glazed, which is traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Cross Buns.
Combine the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.
Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in volume.
Pre-heat your oven to 200°C (400°F/Gas Mark 6) and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatine and water in a saucepan and stir over medium heat for 2 minutes or until gelatine has dissolved. Brush the still-warm buns with glaze.
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