Easter Special: Sharing Hot Cross Buns
What’s better than some fresh Hot Cross Buns? An Easter tradition made easy on your AGA! Recipe courtesy of AGA Specialist Dawn Roads.
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Makes 20
500g strong plain flour
50g caster sugar
1 tsp salt
6g mixed spice
7g easy bake dried yeast
100g golden medium sized sultanas
85g mixed peel
50g butter
225ml milk and water mixed
1 free range egg, beaten
Egg wash:
1 egg yolk
2 tbsp milk
Crosses:
25g plain flour
Cold water to mix
Glaze: (optional)
3 tbsp sugar
3 tbsp water
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Step 1: Place the flour in a large bowl and mix in the sugar, salt, spice, yeast, sultanas and peel. Once combined, make a well in the centre.
Step 2: Melt the butter, add the milk and water and gently heat until warm (tepid). Tip the liquid into the flour mixture along with the beaten egg. Mix to a dough and knead for 5 minutes until smooth. Leave to rest for 5 minutes then divide the dough into 20 equal pieces and knead each into a smooth ball.
Step 3: Place the buns into a baking tray. Cover with oiled cling film or a re-usable stretch cover. Leave to rise, or prove, next to the AGA until doubled in size, this could take 45 minutes to an hour and a half.
Step 4: To make the crosses, mix the flour with enough cold water to form a paste. Fill a small piping bag and pipe a cross over each bun.
Step 5: Slide the baking tray onto the third set of runners down in the roasting oven and bake for about 15-20 minutes, turning once, until golden and the buns sound hollow when tapped.
Step 6: If you are making the glaze, dissolve the sugar in the water on the simmering plate. Brush the glaze over the cooked buns and return to the roasting oven for 2 minutes.
Step 7: Cool on a wire rack. Serve warm. These are also delicious served the next day toasted and spread with butter or cream cheese.
Conventional cooking: Bake at 220ºC, fan oven 200ºC, Gas Mark 7 for about 15 minutes, until golden and the base sounds hollow when tapped.
