Weekend Recipe | Hot Cross Buns

With Easter now just around the corner, what better time than to share this lovely recipe for Hot Cross Buns from chef and founder of Tom’s Kitchen, Tom Aikens?

Makes 4 hot cross buns

INGREDIENTS

FOR THE BUNS 

270g strong white bread flower

9g mixed spice

7g milk powder

30g caster sugar 

A large pinch fine sea salt 

10g fresh yeast 

110ml water 

2 whole eggs 

23g unsalted butter, softened

30g raisins

20g mixed citrus peel

FOR THE MIXED SPICE

1 tbsp allspice

1 tbsp ground cinnamon 

2 tsp ground nutmeg 

2 tsp ground mace

1 tsp ground cloves 

1 tsp ground coriander 

1 tsp ground ginger 

FOR THE CROSS MIXTURE 

100g strong white bread flower 

20ml vegetable oil

50ml water

pinch of salt 

FOR THE GLAZE

70g caster sugar 

25ml whole milk

25ml water

 

METHOD

  • Prepare the mixed spice, my combining all the ingredients in a bowl.
  • To make the dough, in a mixing bowl, mix together the mixed spice and all the bun ingredients, except the raisins and mixed peel. Work the dough until it comes loose from the sides and becomes smooth and elastic.
  • Transfer to an air-tight container and prove in the fridge over-night.
  • The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.
  • Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.
  • To make the cross mixture, Whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.
  • To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/ dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on a lined tray, brush with egg wash and pipe the cross mixture on top. Bake at 170°C, fan 2 for 16 minutes and turn half way through baking.
  • Once baked, brush with the glace as soon as they come out of the oven.
  • Eat warm, cold or toasted. Delicious served with homemade fruit jam and butter.

Tom Aikens is the founder of Tom’s Kitchen, now located in Chelsea, Canary Wharf, St Katharine Docks, Somerset House and the recently launched Birmingham. Over the Easter period, from 10th-21st April, freshly baked hot cross buns will be available to pre-order from the delis of Birmingham, Canary Wharf and St Katharine Docks.  

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