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
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 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
½ tsp mixed spice
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.