Here is a quick post for all those listening to Overnights with Trevor Chappell – Check this page Hot Cross Buns for some history of these buns, Perhaps you will agree with the Tudor law banning their sale, except on certain days. They are traditionally eaten on Good Friday. Below is my favourite recipe from the wonderful Elizabeth Baird. Hot Cross buns are at their best toasted and topped with lashings of good butter
Makes 16 buns.
65 g granulated sugar
125 ml warm water
1 package (8 g) active dry yeast (traditional)
175 ml whole milk
60 g butter
1 teaspoon sea salt
2 large eggs plus 1 egg yolk
2 teaspoons ground cinnamon
3/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
500g plain flour
125 g dark raisins
40 g mixed peel
3 tablespoons corn syrup
Add 1 teaspoon of the sugar to the warm water, then stir in yeast. Leave until the yeast has softened and bubbly and yeast.
Meanwhile, heat the milk, butter, remaining sugar and salt over low heat until the butter melts and sugar has dissolved. Let cool to lukewarm.
In the bowl of a stand mixer, using the paddle, mix the eggs, egg yolk, and spices, then, add the yeast and milk mixtures.
Add half the flour and mix at medium speed to make a smooth batter, about 3 minutes. Add the raisins and peel and then with a wooden spoon mix in enough of the remaining flour to make a soft sticky dough. Turn the dough into a greased bowl, cover with a tea towel and leave in a warm spot until doubled, about 1 hour.
Line a large baking sheet with parchment paper.
Knock the dough down and leave for 10 minutes. Then tip the dough onto a lightly floured surface and divide in two. Flour your hands and roll each piece into a log, the cut each log into 8 pieces (I use a scale to make my buns equal in size).
Form each piece into a ball and place onto the baking sheet, leaving space around them. Cover with a towel and leave to rise, in a warm place, for 45 minutes or until doubled in size.
Preheat the oven to 180C.
Meanwhile, hone your sharpest knife. With light but deft strokes, cut a shallow cross in the top of each bun. Let stand for 10 minutes.
Bake for about 15 minutes or until evenly browned and sound hollow when tapped on the bottom. Brush the top of the buns with the corn syrup and place the pan to a rack and leave to cool.