Thyme’s Hot Cross Buns
Traditionally enjoyed on Good Friday, our sweet and sticky hot cross bun recipe is the perfect Easter treat!
Ingredients:
450g plain flour, sifted
20g fresh yeast
50g soft butter
50g caster sugar
2 heaped tsp mixed spice
75g sultanas
50g currants
50g mixed peel
Zest of 1 orange
1 large egg
175ml milk
120g marzipan
For the crosses:
50g plain flour, sifted
4tbsp cold water
For the glaze:
50g Honey
25ml cream
Pinch of mixed spice
Oven : 190°C fan
Method:
Warm the milk and butter until the butter has melted and the milk is tepid. Beat the egg in a bowl and pour the warm milk mixture over. Mix to combine.
Sift the flour into a large bowl and add the yeast, a pinch of salt and the spice.
Pour the liquid into the dry ingredients and mix until it comes together to a dough.
Tip onto a well floured surface and knead until smooth for about 5/10 minutes. Flatten the dough into a rectangle, then scatter over the fruit and zest, and knead briefly to distribute.
Shape into a round and return to the bowl, cover, and allow to prove for one hour, or until doubled in size.
Turn out onto a floured surface. Divide into 12 and roll each into a ball, with a knob of marzipan in the centre.
Place on a lined baking sheet, cover and leave in a warm place for 30 minutes.
To make the crosses, mix together the ingredients until you have a paste, and pipe a cross on the top of each bun.
Bake in a preheated oven for 20-25 minutes.
Remove from the oven and brush with the glaze.
