Break the egg into a bowl, add the milk and beat together.
Stir in the melted butter.
Put the flour, yeast, sugar, salt and mixed spice into a bowl and mix together.
Add the egg and milk mixture and stir into a sticky dough.
Knead the dough in the bowl for 100 presses, if possible, without adding flour. The dough will be sticky at first then become smooth and pliable.
Invert a bowl over the dough bowl and leave in a warm place to double in size, about 2 hours.
Rub some butter around the inside of a large baking tray or insert a baking liner.
Add the currants and peel to the dough and knead until they are well combined.
Divide the dough into 10 pieces, roll each into a ball and place them on the prepared oven tray.
Hot Cross Topping
Put the plain flour into a bowl and add just enough water to make a very thick paste.
Using a brush or teaspoon paint or dribble some paste over the top of each bun to form a cross.
Leave the buns to rise in a warm place for 20 minutes.
Pre-heat the oven 20 minutes before you are going to bake.
Repeat the paste cross over each bun and rise for a further 15 minutes.
Bake for 18-20 minutes.
Gently heat the apricot jam, mashing any lumps, and brush it over the buns as they come out of the oven.
large baking tray and 2 x mixing bowls
200°C, Fan 180°C, 400°F, Gas 6
I feel, I need to join in the praises of these Hot Cross Buns.
I have found this recipe a few years ago being desperate to nurture the English part of my soul. I have had to stay abroad for a few years and there are hardly any English mainstays available in Germany.
I tried other recipes for Hot Cross Buns before but found them all too sweet.
These Hot Cross Buns are p e r f e c t and in season all year round. They always turn out perfect. I always keep a supply in the freezer.
Thank you very much for them.
08 Apr 2020
Absolutely amazing! I made these for the first time this morning, and I know these are going to become a household favourite. Recipe is very easy to follow/do, which was a real surprise. I did find that the mix was a little sticky throughout, so we had jagged shaped buns, but it really isn’t a problem, especially as they are so delicious . Thank you Doves Farm for making our tummies so happy!
By Sandy L
19 Mar 2020
Made these for my 8 yr old who is coeliac. The verdict -"yummmmmm!!" when they first came out of the oven and then "very tasty especially with apricot jam". That'll do for me. Shes giving it 5 stars.