Mini hot cross buns

Mini hot cross buns

Soft, fruity and perfectly spiced, serve them for an Easter breakfast or afternoon tea.

By , 16 March 2016
Mini hot cross buns
  • Ready in: 225 mins
  • Serves: 20
  • Price: 9p per serving
Nutritional Info
Each 65g serving contains
  • Fat 3.4
    5%
  • Sat Fat 1.7
    9%
  • Sugar 12.7
    14%
  • Salt 0.1
    1%
  • Cals 182
    9%
of your reference intake.
Typical energy values per 100g: 1172kJ/280kcal.
Ingredients
  • 500g Asda Organic Bread Flour, plus extra for kneading
  • 1 level tsp Asda Mixed Spice
  • 1 level tsp Asda Ground Cinnamon
  • 1 sachet Asda Easy Bake Yeast, 7g
  • 75g caster sugar
  • 150g Asda Mixed Dried Fruit
  • 250ml semi-skimmed milk
  • 50g butter
  • 1 large egg, lightly beaten
  • 50g plain flour, for the crosses
  • 1 tsp sunflower oil, for the crosses
  • 1 level tbsp icing sugar, for the crosses
  • 40g caster sugar, for the glaze
  • 4 tbsp milk, for the glaze
Method
  • Grease a baking tray. Sift together the flour, cinnamon and a pinch of salt. Stir in the yeast, sugar and mixed dried fruit. Heat the milk and butter together in a pan until the butter melts and the mixture is lukewarm. Test with your finger – if it's too hot it will destroy the yeast. Add the egg and the milk mixture to the flour and mix to form a dough.

  • To knead the dough, fold it in half on a floured surface, then push it away from you with the heel of your hand. Fold it over, turn and repeat for 10 minutes. This develops the gluten (the protein in the flour), which makes the buns nice and light.

  • Knead for 10 minutes. Put the dough in a greased bowl, cover with greased cling film and leave in a warm place until doubled in size. Turn out onto a floured surface and push out the air. Cut into 20 pieces and shape into rolls.

  • To shape the rolls, put a piece of dough on a floured surface and lightly flour the palm of your hand. Using a circular motion, gently roll the dough round and round until you have a ball shape with a smooth top. Put on the baking tray, smooth side up. Place the rolls in a circular pattern (they'll stick together while baking). Cover with greased cling film and leave to double in size.

  • Pre-heat the oven to 220C/200C Fan/Gas 7. For the crosses, mix the flour with the oil, icing sugar and 4 tbsp water to make a paste. Put in a piping bag or use a freezer bag with the corner snipped off. Pipe paste crosses on the top of the buns. Bake for 15 minutes or until brown – if you tap the base of the bun round, it will sound hollow when cooked.

  • While the buns are cooking, heat the sugar and milk for the glaze in a small pan until dissolved and then simmer for 2-3 minutes until sticky. To make the buns shiny, brush the glaze on top of them as soon as they come out of the oven. Eat warm or leave to cool on a wire rack. You can split and toast them when they're cold if you prefer.