Nicolas Hot Cross Buns
400g high-grade (bread) flour
5g instant dried yeast
50g caster sugar
2 teaspoon mixed spice
1 teaspoon ground cinnamon
4g salt
200g milk (full fat)
40g butter, softened
1 large egg
100g sultanas
35g mixed peel (optional)
Crosses
50g plain flour (for crosses)
55g water (for cross paste)
40g apricot jam (for glaze)
Glaze
15g water (for glaze)
Here's the method for 8 buns:
- Warm the milk — Heat 200g milk until just lukewarm (about 37°C — body temperature, not hot).
- Mix the dough — Combine all dry ingredients (flour, yeast, sugar, spices, salt) in a large bowl. Make a well and add the warm milk, butter, and egg. Mix until a shaggy dough forms, then turn out onto a floured bench.
- Knead — Knead for 8–10 minutes until smooth and elastic. Stand mixer with dough hook: 6–8 minutes on medium.
- Add the fruit — Flatten the dough, scatter over sultanas and mixed peel, then fold and knead for another 2–3 minutes until evenly distributed.
- First rise — Shape into a ball, place in a lightly oiled bowl, cover with a damp tea towel and leave in a warm spot until doubled in size — about 1 to 1.5 hours. An oven with just the light on works well.
- Shape — Punch down the dough and divide into 8 equal pieces (about 90g each). Roll into smooth balls and place in a greased baking dish, slightly apart.
- Second rise — Cover and prove for 45–60 minutes until puffed and touching. Preheat oven to 200°C (fan 180°C) during this time.
- Pipe the crosses — Mix 50g plain flour with 55g water into a smooth paste. Pipe crosses over each bun using a piping bag or snipped zip-lock bag.
- Bake — 200°C for 18–22 minutes until golden brown and hollow-sounding when tapped on the base.
- Glaze — While still hot, warm 40g apricot jam with 15g water and brush generously over the tops.
Serve warm with butter — enjoy!
