Gail’s hot cross buns - delicious. magazine

Name: Gail’s hot cross buns - delicious. magazine
Ingredients: 20g fresh yeast (or 7g sachet regular or fast-action dried yeast); 200ml whole milk, plus 1½ tbsp; 70g caster sugar, plus 1 tsp; 400g plain flour, plus extra to dust; ½ tsp ground cinnamon; ½ tsp freshly grated nutmeg; 1 tsp ground mixed spice; 2 large free-range eggs, plus 1 yolk; 70g soft unsalted butter (cut the cold butter into 2cm cubes and leave at room temperature for an hour before using); ½ tsp salt; 40g sultanas; 40g currants; 40g dried unsweetened cranberries; 70g dried mixed peel; For the cross topping; 100g plain flour; 115g icing sugar; 2 tbsp olive oil; 3 tbsp milk; For the syrup; 50g caster sugar; 1 whole nutmeg; 1 whole star anise; 1 whole clove; ½ vanilla pod split in half lengthways, seeds scraped; You’ll also need…; Plastic piping bag; Dough scraper

www.deliciousmagazine.co.uk

The recipe for these hot cross buns comes from high-end bakery chain Gail's – each step is accompanied by a photo to make it easy to follow.

View Original

Share this recipe:

Ingredients

20g fresh yeast (or 7g sachet regular or fast-action dried yeast)
200ml whole milk, plus 1½ tbsp
70g caster sugar, plus 1 tsp
400g plain flour, plus extra to dust
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
1 tsp ground mixed spice
2 large free-range eggs, plus 1 yolk
70g soft unsalted butter (cut the cold butter into 2cm cubes and leave at room temperature for an hour before using)
½ tsp salt
40g sultanas
40g currants
40g dried unsweetened cranberries
70g dried mixed peel
For the cross topping
100g plain flour
115g icing sugar
2 tbsp olive oil
3 tbsp milk
For the syrup
50g caster sugar
1 whole nutmeg
1 whole star anise
1 whole clove
½ vanilla pod split in half lengthways, seeds scraped
You’ll also need…
Plastic piping bag
Dough scraper