How to make hot cross buns

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Who can resist a warm-from-the-oven hot cross bun, smothered in butter? The key to great hot cross buns is generous helpings of spices and fruit, and taking your time with the dough. Don't skimp on kneading or rising time, as this is what makes buns light and airy.

INGREDIENTS

1 1/4 cups milk, warmed to body temperature (37°C)

1 tbsp active dried yeast

1/4 cup brown sugar

4 1/2 cups high-grade flour

5 tsp ground mixed spice

5 tsp ground cinnamon

3 tsp ground nutmeg

1 1/2 tsp ground cardamom

1 1/2 tsp ground cloves

1 tsp salt

2 eggs

2 tsp vanilla extract

100g butter, softened

1 cup sultanas or raisins

1 cup currants

1/2 cup chopped mixed peel

For the crosses and glaze

1/2 cup flour

2 tbsp castor sugar

METHOD

1. Put the warm milk, yeast and sugar in the bowl of a stand mixer (or a large bowl) and stir to combine. Stand for 5 minutes to allow the yeast to activate. Using the dough hook (or a large spoon) stir in the flour, spices, salt, eggs and vanilla extract until it is a shaggy mess.

2. Continue to knead on a low speed, adding the butter a tablespoon at a time (this can also be done by hand on the bench – just try not to add too much flour as you knead). It will be sticky but will come together in a smooth ball as the ingredients combine.

3. Once all the butter has been added, increase the speed a little and knead for 10-12 minutes until the dough is a smooth ball. Stop for 30 seconds every 2 minutes to give the gluten time to rest. To test if it's ready, stretch it – it should stretch a fair way before breaking.

4. Tip the dough into a large lightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise for 2 hours or until doubled in size. Add the dried fruit and use the dough hook to mix well. Cover with plastic wrap and leave to rise for 1 hour in a warm place.

5. Tip the dough on to a lightly floured bench and use a sharp knife to divide into 16 equal lumps (mine were about 105g each). Shape into balls and place on a baking paper-lined baking tray. The balls should be just touching or have just a little space around them.

6. Cover with a clean tea towel and put the tray in a warm place for 30 minutes to rise. To test if the buns are ready to bake, press the top of one gently. If it springs back slowly they are ready. (If it springs back quickly they need a bit longer; if it stays dented they're over-proved so get them in the oven quickly!)

7. Preheat the oven to 200C. While the buns are rising, make the cross paste by putting the flour in a small bowl with ½ cup water and stirring until smooth.

8. Spoon the flour paste into a piping bag (or small sealable plastic bag). Fit a piping tip to the bag or cut a 3mm hole in one corner. Carefully pipe the crosses over the risen buns.

9. Bake for 20 minutes or until risen and golden brown. While they are cooking, make the glaze by dissolving the caster sugar in 2 tablespoons boiling water. Brush over the hot cooked buns then cool on a wire rack for 10 minutes before serving.

Makes 16

Baker's note: You can start the recipe a day in advance if you like – after mixing in the fruit and letting the dough rise again, knock it down gently by folding it in towards itself then cover with plastic wrap and leave it in the fridge overnight. You can then complete the shaping, rising and baking the next day. Just keep in mind that the rising will take a bit longer with cold dough (1 to 1½ hours instead of 30 minutes).

Recipe and food styling by Alice Arndell, Photography and styling by Tamara West.

This article originally appeared at Cuisine.co.nz