Winchester City Mill's hot cross buns recipe
Whip up a batch of melt in the mouth hot cross buns this Easter with our special recipe. Traditionally spiced with an abundance of fruit and a sticky glaze, this recipe is just another delicious way to use our stoneground wholemeal flour. Why not watch our volunteer bakers make their own hot cross buns at our family-friendly Good Friday baking demonstration on Friday 30 March? Pick up the recipe along with a bag of flour to enjoy at home.
Hot cross buns
- 225g Winchester City Mill flour
- 225g Strong white flour
- 25g Fresh yeast or 1x7g packet of dried yeast
- 150ml Tepid water
- 50g Caster sugar
- 1 tsp Salt
- 1 tsp Mixed spice
- 50g Butter, melted
- 1 Egg, medium
- 125g Mixed dried fruit
- 50g Short crust pastry
- 30ml Water
- 30ml Milk
- 3 tbsp Caster sugar
- If using fresh yeast, blend together with the milk and water until dissolved.
- In a large bowl, mix together the flour, sugar, salt, mixed spice and dried fruit. Add the yeast mixture (or dried yeast followed by water and milk), beaten egg and melted butter. Stir together to make a soft dough.
- Tip dough on to a lightly floured board and knead until it feels smooth (approx. 10 mins).
- Return dough to mixing bowl, cover with a clean towel and leave in a warm place to rise until nearly double in size.
- Turn dough out on to a floured board and knead again for 2 mins.
- Divide dough in to 12 pieces and roll in to bun shapes. Slightly flatten the top of each bun. Lay buns on a greased and floured baking sheet.
- Thinly roll out the short crust pastry. Cut in to thin strips, moisten the back of each strip and place 2 strips in an X shape on each bun.
- Allow buns to prove for 10 mins. Bake in a 190C (fan 170C/gas 5) oven for 15-20 mins or until golden.
- Whilst the buns are baking, prepare the sugar glaze by putting the milk and water in a saucepan and adding 3 level tablespoons of caster sugar. Heat the mixture gently, stirring all the time, until the sugar has dissolved.
- When the buns are cooked, remove from the oven, place on a wire cooling rack over a sheet of foil and brush immediately with the sugar glaze. Leave to cool
Cook’s Tip: For a fruit loaf, omit stages 6 & 7. Instead, shape dough and place in a bread tin. Allow to rise for 20-30 mins, then bake for 30 mins at 190C (fan 170C/gas 5). To check loaf is cooked, turn out of the tin and knock the bottom with your knuckles - if it sounds hollow, it’s done.