Hot Cross Buns

Ingredients and Weight:

• Strong bread flour: 500g
• Caster sugar: 50g
• Dried active yeast: 7g
• Milk, warm: 250ml
• Butter, unsalted, softened: 50g
• Eggs: 2
• Mixed spice: 1 tsp
• Ground cinnamon: 1/2 tsp
• Raisins: 100g
• Currants: 100g
• Candied lemon peel, chopped: 50g
• Candied orange peel, chopped: 50g
• Salt: 1 tsp
• For the cross:
  • Plain flour: 2 tbsp
  • Water: 1 tbsp

Preparation Time:

30 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, sugar, yeast, milk, butter, eggs, spices, and salt.
2. Knead for 10 minutes until the dough becomes smooth and elastic.
3. Fold in the raisins, currants, lemon peel, and orange peel.
4. Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces.
6. Shape the pieces into buns and place them on a baking sheet lined with parchment paper.
7. Mix the flour and water for the cross to form a paste.
8. Pipe or spread the paste onto the buns to form a cross.
9. Cover the buns and let rise for 30 minutes, or until almost doubled in size.
10. Preheat the oven to 200°C (400°F).
11. Bake the buns for 25-30 minutes, or until golden brown.

Nutritional Information:

• Calories: 250 per bun
• Total Fat: 5g
• Saturated Fat: 3g
• Carbohydrate: 50g
• Sugar: 20g
• Protein: 5g

Dish Characteristics:

• Soft and fluffy
• Sweet and spicy
• Studded with raisins, currants, and candied fruit
• Topped with a traditional cross

User Comments:

• "These Hot Cross Buns are absolutely delicious! They are the perfect combination of sweet and spicy, and the candied fruit adds a touch of elegance."
• "I love that these buns are made with whole wheat flour, which makes them a healthier option."
• "These buns are so easy to make, and they always turn out perfect."

Special Precautions and Tips:

• If you don't have any mixed spice, you can substitute a combination of cinnamon, nutmeg, and ginger.
• To make the cross paste, use a piping bag or a plastic zip-top bag with a small tip cut off.
• Let the buns cool completely before slicing and serving.