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Dairy Council

Baking + Desserts

Hot cross buns

Makes 12


450g strong plain flour

50g caster sugar

25g fresh yeast or 4tsp dried yeast

150ml NI milk, lukewarm

60ml lukewarm water

1tsp salt

1tsp mixed spice

1/2tsp ground cinnamon

100g currants

50g chopped mixed peel

50g NI butter

1 egg, beaten

50g granulated sugar

45ml NI milk

Citrus butter:

Lemon zest

Lime zest NI butter, softened

Makes 12


Sift 100g flour into a bowl. Add 1 tsp caster sugar.

Blend fresh yeast with milk and water. If using dried yeast, dissolve 1 tsp sugar in milk and water and sprinkle yeast on top. Leave to stand for 10 mins in a warm place until frothy.

Add to sifted flour and sugar.

Mix well and leave for 20–30 mins or until frothy.

Meanwhile, shift remaining flour, salt and spices into another bowl. Add remaining caster sugar, currants and peel. Toss lightly together.

Add to yeast mixture with butter and beaten egg. Mix to a fairly soft dough that leaves sides of the bowl clean.

Turn out on to a floured work surface and knead for 5 mins or until dough is smooth and no longer sticky.

Cover, leave to rise until doubled in size.

Turn out on to a floured surface. Knead lightly and divide into 12 equal–sized pieces.

Shape each into a round bun, Stand well apart on lightly greased and floured baking sheet.

Cover and leave to rise for 30 mins or until dough feels springy when pressed lightly.

Cut a cross on top of each with a sharp knife. Bake at 220/ 200C fan for 20–25 minutes.

Make glaze by dissolving granulated sugar in milk and boiling for 2 minutes.

Transfer buns to a wire cooling rack and brush twice with glaze.

Serve with citrus butter – mix some lemon and lime zest into slightly softened butter to taste.