Hot Cross Buns

Name: Hot Cross Buns
Cuisine: Irish
Ingredients: 450 g baker’s or strong white flour; 225–300 ml tepid milk; 1 level teaspoon salt; 450 g baker’s or strong white flour; 110–125 g caster sugar; 25 g fresh yeast; 75 g currants; 2 eggs; 25 g candied peel, chopped; 50 g sultanas; ¼ teaspoon ground cinnamon; 3 teaspoons mixed spice; 75 g butter, diced; ¼ teaspoon ground nutmeg; 1 tablespoon melted butter; egg wash; bun wash; 50 g plain white flour; 4–5 tablespoons cold water

Preparation info

Makes
14

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Hot cross buns were traditionally eaten in Ireland on Ash Wednesday and on Good Friday, but nowadays you can get them throughout Lent and over the Easter period.

Ingredients

25 g fresh yeast
110–125 g caster sugar
225–300

Europe
Ireland
Vegetarian
Bread

Method

Dissolve the yeast with 1 tablespoon of the sugar in a little tepid milk and set aside. After 4–5 minutes, it will have a creamy, slightly frothy appearance on top.

Put the flour in a large bowl with the salt, mixed spice, cinnamon, nutmeg and the rest of the sugar. Mix well, then rub in the butter.

Whisk the eggs and the remaining milk together. Make a well in the centre of the