Hot Cross Buns

large baking tray for oven or metal plate, foil or parchment for air fryer and mixing bowls.

25g butter
150g milk
1 egg
300g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
1 tbsp caster sugar
¼ tsp salt
1 tsp mixed spice
50g currants
50g mixed peel, chopped
50g Doves Farm Organic Plain White Flour
3 tbsp water
3 tbsp apricot jam
butter for tray

1. Melt the butter, remove from the heat and add the milk, followed by the egg and beat to combine.
2. Put the flour, yeast, sugar, salt and mixed spice into a mixing bowl, stir to combine then add the milky mixture.
3. Stir to combine and when the dough comes together, knead it in the bowl for 100 presses without adding flour. The dough may be sticky at first then become smooth and pliable.
4. Invert another bowl over the dough bowl and leave in a warm place for the dough to double in size, about 2-3 hours.
5. Rub some butter around the inside of a large baking tray or insert a baking liner.
6. Add the currants and peel to the dough and knead until they are well combined.
7. Cut the dough into 10 pieces, roll each into a ball and place them on the prepared oven tray.
8. Measure the plain flour into a bowl and add enough water to make a very thick paste.
9. Using a brush or teaspoon paint or dribble some paste over the top of each bun to form a cross.
10. Leave the buns to rise in a warm place for 20 minutes then repeat the paste cross over each bun and leave to rise for a further 15 minutes.
11. Oven bake for 18-20 minutes or see note below for baking in an air fryer.
12. Gently heat the apricot jam, mashing any lumps, and brush it over the buns as they come out of the oven.

Air Fryer Baking

1. Preheat the air fryer to 160°C for 3 minutes before baking.
2. Bake on a metal plate, foil or parchment allowing space for the air to circulate.
3. Bake for 12-14 minutes in one or two batches depending on air fryer size.