This hot cross bun recipe was given to me by a local baker from Buncrana, Liam McGee. He's retired now which is the main reason I have to make these hot cross buns instead of buying them from him! The original recipe was for 105 dozen but I've scaled it down to 2 dozen!
Makes: 24 hot cross buns
600g bread flour
100g caster sugar
2 tablespoons milk powder
70g bakers yeast
30g soya flour
1 teaspoon salt
1 teaspoon cinnamon
75g unsalted butter, cubed
1 egg, beaten
lukewarm water, about 200ml
150g sultanas, dusted with flour
30g mixed peel, dusted with flour
4 teaspoons bread flour
pinch baking powder
1 tablespoon softened butter
2 or 3 tablespoons golden syrup, warmed
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Buns: Place the flour, sugar, milk powder, yeast, soya flour, salt and cinnamon in the bowl. Mix well.
Add butter then rub in using your fingertips until it resembles fine crumbs. Add egg and mix again. Pour in enough lukewarm water to bind into a dough. Mix in sultanas and mixed peel.
Knead the dough on a floured surface then separate into 24 pieces, shaping each one into a bun. Place on a greased and floured tray, leave to rise in a warm draught-free place for about an hour.
Preheat the oven to 240 degrees C.
Crosses: Blend 4 teaspoons flour, pinch of baking powder and 1 tablespoon softened butter. Add 15- 20ml of water and mix until it is a soft smooth paste. Spoon into a piping bag and use to decorate each bun with a cross.
Bake for 10 -15 minutes, or until golden brown. Remove them from the oven and brush with warm glaze. Set on a wire cooling rack. Serve warm with butter.