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Hot Cross Buns

A different take

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  • 340g Strong white flour
  • 5g sea salt
  • 7g dried yeast
  • 50g demerara sugar
  • 40g unsalted butter (softened)
  • 8g mixed spice
  • 100ml milk
  • 75ml water
  • 50g sultanas
  • 50g dried blueberries and cranberries
  • zest of 1 lemon and 1 orange


  • 50g strong white flour
  • pinch of salt
  • pinch of vanilla sugar
  • knob of butter
  • 50ml water


  • Splash of boiling water
  • 1tsp apricot jam
  • pinch mixed spice


  1. Activate the yeast in a little water and leave to sit for a few minutes.
  2. Add the dough ingredients to a bowl and mix to form a rough dough.
  3. Turn out and knead for between 10-15 minutes.
  4. Add the fruit and knead to disperse throughout the dough.
  5. Put the dough back into the bowl, cover and leave to rest for aout 30 minutes, or until doubled in size.
  6. Divide the dough into 8 equal pieces, form into rounds and place on a baking tray about 1cm apart.
  7. Cover and leave to prove for 30-60 mins - until doubled.
  8. Heat oven to 220oC.
  9. Mix the crossing ingredients in a jug until smooth, spoon into a piping bag and pipe crosses on each bun.
  10. Bake the buns until golden.
  11. Immediately when baked, brush the tops of the buns with the wash.
  12. Enjoy.

Added by: Timmons

Tags: Buns SweetBread

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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