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Bread Ahead Bakery’s Hot Cross Buns

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Prep

3 HR

Bake

15 mins

Serves

8

Difficulty

Medium

About

Bread Ahead, the infamous bakery known to many Londoners has graced us with their classic Hot Cross Bun Recipe. They only produce them for one month over the Easter period but we won't blame you if these become an all year round bake after trying!

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Instructions
Ingredients
Reviews
Step 1

Place the flour, salt sugar and butter into a mixing bowl. Rub in the butter to form a sandy consistency.

Step 2

Mix the yeast and milk together until the yeast has dissolved, then add to the dry ingredients. Use your hand or a dough scraper to bring the ingredients together into a rough dough. Ensure all of the ingredients have come together, there should be no pockets of flour or butter left.

Step 3

Place the dough on the work surface and knead. Hold onto the dough with one hand and with the other hand stretch and fold for around 5 minutes until the dough is nice and smooth.

Step 4

Stretch out the dough into a pizza shape and add your fruit combination and spices in the centre, fold over into a Cornish pasty shape covering your fruit.

Step 5

Gently start to roll and fold the dough until the fruits are evenly distributed. Once distributed, place the dough in a bowl, cover with a damp cloth/plate or shower cap and leave at room temperature for one hour or until doubled in size.

Step 6

Line a baking tray with baking paper.

Step 7

Once proved, place the dough on a lightly floured surface and cut into 65g pieces.

Step 8

Roll each one into a smooth ball and place on the baking tray, leave plenty of room as they will spread out. Cover with a damp cloth and leave at room temperature to double in size.

Step 9

While the buns are proving, make the cross mixture and the glaze.

Step 10

Mix together the flour, salt and 120g water until you have a smooth paste, pour into a piping bag with a 4mm plain nozzle.

Step 11

In a small pan place the sugar, lemon juice and 80g water, bring to the boil to dissolve the sugar or about 5 minutes.

Step 12

Preheat the oven to 200°C/Fan 180ºC/Gas 5.

Step 13

Once the buns have proved, pipe a cross on the top of each one and bake for 16 minutes, until golden brown.

Step 14

Remove from the oven and place on a cooling rack. After 2 minutes, brush with the bun glaze.

Step 15

Serve warm with plenty of butter.

Ingredients – 10 items

Serving

1

For the buns

Flour

strong white bread flour

250 g
Salt-table

Salt

3 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

40 g
Butter

Cold butter, unsalted

30 g
Yeast

Easy-bake yeast

8 g
Milk

Milk

150 g

Mixed spice

2 g
Nutmeg

Nutmeg

3 g
Currants

Sultanas

40 g

Mixed peel

25 g

For the cross

Flour

strong white bread flour

100 g
Water

Water

120 g
Salt

Pinch of fine sea salt

1

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1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
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1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
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Step 2
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Step 4
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Step 6
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
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Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
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Step 2

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Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

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Step 7

Allow to cool before removing from the tin.
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