How to make the perfect hot cross buns
French chef Richard Bertinet makes these in his Bath bakery at Easter and they're always a bestseller
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Ingredients
- 3 tablespoons mixed spice
- 75g chopped mixed peel
- 175g sultanas
- 250g whole milk
- 500g strong bread flour, plus a little extra for dusting
- 60g soft unsalted butter
- 1 x 7g sachet fast-action dried yeast
- 40g caster sugar
- 2 large eggs, at room temperature, lightly beaten together
- 1 large egg
- 50g plain flour
- a few drops of vegetable oil
- 50g caster sugar
- 1-2 teaspoons dark rum (optional)
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