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Weekdays 10am-12:30pm ITV

Phil Vickery's hot cross buns

They’ve been an essential part of Easter for centuries.

With just a few days until the Bank Holiday weekend, Phil Vickery is taking us to a hot cross bun factory to see how everyone’s favourite treat is made.

Phil's Easter hot cross buns

Makes 18-20 small buns 

Ingredients

650g strong flour

Pinch of salt

50g caster sugar

2 tsp mixed spice

1 tsp cinnamon

10g (1½ packets) of 7g sachet dried yeast

60g sultanas

40g currants

60g mixed peel

85g melted salted butter

300ml warm full cream milk approx

80g plain flour

3-4 tablespoons water

For the glaze

150g caster sugar

75ml sugar

½ tsp mixed spice


Method

1. Place the flour, salt, sugar, spices and yeast into a bowl.

2. Mix well then add the fruit and peel.

3. Mix well again, then add the melted butter and ¾ of the milk and mix to a soft dough, add more milk if needed the dough must not be too dry (tight).

4. Knead well for 2-3 minutes, then place in a warmed bowl cover with film and leave to prove until roughly double in size.

5. Gently turn the dough out and just bring together, do not knead vigorously.

6. Cut 18-20 pieces and gently roll into a bun shape.

7. Place on a baking tray equally and cover lightly with film and leave in a warm place. You want them to double in size.

8. Meanwhile preheat the oven to 200C gas 6.

9. Once proved, mix 80g plain flour with a little water to form a pipe-able paste.

10. Using a piping bag, go right across the buns in one direction, then the other way to form a cross.

11. Bake in the pre heated oven for 15 minutes until well risen and lightly browned.

12. Boil the sugar, water and spice until thick and syrupy.

13. Once the buns are cooked, remove from the oven and place on a wire rack with parchment underneath.

14. Paint the hot glaze over the hot buns and leave to cool and set.

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Weekdays 10am-12:30pm ITV