Oliver's Hot Cross Buns

These spiced buns commemorate Christ’s crucifixion on Good Friday but appear to be pagan as well. Are they English, Bohemian or Jamaican? They were made famous by the one a penny, two a penny nursery rhyme but most importantly, they are an utterly delicious annual treat, well worth the effort of home baking.

Ingredients for 16 buns
500gm strong bread flour 
75g Sugar  
1 tablespoon Ground Cinnamon 
1 teaspoon Ground Cloves 
1 teaspoon Nutmeg
Pinch of Salt   
1 x 7g sachet fast action Dried Yeast    
275ml full fat Milk
2 Eggs   
50gm Butter, softened
 
Fruits to add after kneading  
1 zest of Orange
1 x crisp Apple, cored and diced 
75g Sultanas  
50g Mixed Peel  
 
For the cross and glaze
50g white Self-raising Flour  
20g Sugar 
Water, added to make a thick paste
3 tablespoons Apricot Jam

Method

Sift the flour, sugar, spices, salt and dried yeast into the bowl of an electric mixer. Whisk the eggs and milk together in a jug. Using the mixer dough hook, slowly incorporate the liquid into the dough a little at a time.  

Continue to knead the dough on level 2 for 5mins. Once the gluten is fully developed, add the soft butter until fully incorporated.  Now add the fruits.

Transfer the dough to an oiled bowl, cling film and leave at room temperature for at least an hour to rise until the dough doubles in size.  

Turn the dough out onto a floured surface, cut into even 50g pieces. Roll them into tight balls and space them out on a baking tray. Cover with a tea towel and leave to rise for another 45mins. The buns should again double in size.  

Cut a cross on the top of the buns with a serrated knife.. Mix the extra flour and sugar with a little water to form a smooth paste. Transfer the paste to a piping bag and carefully pipe it into the grooves of the cross.  

Bake the buns in a preheated oven at 180°C for 20 minutes until golden brown. Take them out of the oven and glaze with melted apricot jam. Store in an airtight container or freeze until Good Friday!