Hot cross buns
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- 50g butter
- 495g pack Hovis White Bread Mix
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 75g caster sugar plus 50g caster sugar for the glaze
- 125g mixed dried fruit
- 275ml whole milk (approximately) plus 5 tbsp whole milk for the glaze
- 1 large free-range egg
- A little plain flour, for kneading
- 100g Asda Ready Rolled Shortcrust Pastry
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Cut the butter into small cubes and rub into the bread mix. Add the mixed spice, cinnamon, sugar and fruit, and stir into the bread mix with a wooden spoon. Ask an adult to warm the milk slightly - they should be able to dip their finger in it.
Break the egg into a measuring jug. Add enough warm milk to the egg to measure 300ml and beat with a fork. Pour into the bread mixture and stir with a wooden spoon until it starts to form a dough. Then finish mixing with your hands.
Sprinkle a little flour onto the work surface, put the dough on it and knead, by pushing it away from you firmly with the heel of your hand and then pulling it towards you. You will need to do this for about 10 minutes .
Grease a baking tray. Divide the dough into 12 even-sized pieces and shape each one into a round bun. Put them on the baking tray, leaving a gap between each.
Cut the shortcrust pastry into short strips and lay two on each bun to make a cross-shaped pattern. Cover with a piece of greased cling film and leave in a warm place until they have doubled in size.
Pre-heat the oven to 220C/200C Fan/Gas 7. Remove the cling film and cook the buns for 15-18 minutes until golden brown.
While the buns are cooking, ask an adult to make the glaze - put the sugar and milk in a small pan and heat until the sugar melts, then simmer for 3-4 minutes. Pour it into a bowl and leave to cool slightly. Brush over the hot buns.