Prep
2 HRBake
20 minsServes
12Difficulty
Medium
About
Buns are typically hot and cross at Easter. But a soothing helping of Lyle's Golden Syrup should calm them right down!
Hot Cross Buns Recipe
Pour the milk a saucepan and bring to a simmering point. Add the butter and golden syrup and allow to cool for 15 minutes or until luke-warm.
Place the flour, salt, sugar, yeast, cinnamon and mixed spice in a bowl, mix in.
Pour the liquid into the bowl of dry ingredients, add the beaten egg mix well and bring together to form a ball of dough.
Tip onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl and cover with oiled cling film; and leave in a warm place to rise until doubled in size, for approx. 1 hour.
Knead the fruit into the dough and distribute evenly, cover again with the cling film. Allow to rise for a further 45 minutes
Heat oven to 200c/180c Fan Gas mark 6.
Divide the mix into 12 even sized pieces and roll into a smooth ball. Arrange in rows of four, on a large baking tray lined with baking parchment, leaving a little space between each one. Cover with the oiled cling film again and leave for a further 45-60 minutes.
Before cooking, mix the flour and water together to pipe over the cross, spoon into a piping bag with a small plain nozzle. Pipe along each row of buns once, and repeat the other way to form a cross.
Bake for 20 minutes in the middle of the oven or until golden brown.
Lightly heat the syrup and marmalade, in the microwave for 20-30 seconds and once the buns are cooked brush over and leave to cool on a cooling rack.
Ingredients – 13 items
1
For the buns
Milk
Whole
Butter
Lyle’s Golden Syrup
Egg
Plain flour
Salt
Caster sugar
Active dry yeast
Cinnamon
Mixed spice
Raisins
Mixed peel
Dried apricots, finely chopped
For the cross piping
Plain flour
Water
For the glaze
Marmalade
Orange
Lyle’s Golden Syrup
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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