Cotswold Churchill strong white flour 375g, plus 75g for piping Salt 9g Fresh yeast 25g Butter 60g, softened Whole milk 160ml Mixed spice 1 tbsp Mixed dried fruit 80g, soaked in orange juice for 2 hours Mixed peel 25g Apricot jam 1 tbsp

Using a stand mixer on a medium speed, combine the flour, salt, yeast, butter, milk and mixed spice until smooth. Remove the mixed fruit from the orange juice and give it a good squeeze to remove any excess liquid before adding it to the dough along with the mixed peel. Mix for 5 minutes at a medium speed then rest the dough for 5 minutes. Split the dough into 12 x 50g balls and place on a large baking tray lined with parchment, making sure there is a good amount of space between each ball. Cover with clingfilm and leave the dough to prove for at least 1½ hours at room temperature. While the dough is proving, make a paste by mixing 75g of flour with 5 tbsp of cold water until smooth. Preheat the oven to 200°C / gas 6. Once proved, pipe a cross on each ball using the flour and water mixture. Place in the oven and bake for 20‑25 minutes until golden brown. While the buns are baking, heat the jam with a little water. When the buns are cooked, remove the buns from the oven and brush with the warm apricot jam. Leave to cool. Serve toasted with lashings of salted butter.

Baking

Hot cross buns

Serve these classic hot cross buns toasted with lashings of salted butter

Added on March 22, 2023

The team at Matthews Cotswold Flour near Chipping Norton share their traditional recipe for hot cross buns

cotswoldflour.com

Makes 12

Oven temp 200°C / gas 6

You will need

Cotswold Churchill strong white flour 375g, plus 75g for piping
Salt 9g Fresh yeast 25g
Butter 60g, softened
Whole milk 160ml
Mixed spice 1 tbsp
Mixed dried fruit 80g, soaked in orange juice for 2 hours
Mixed peel 25g
Apricot jam 1 tbsp

Method

Using a stand mixer on a medium speed, combine the flour, salt, yeast, butter, milk and mixed spice until smooth.
Remove the mixed fruit from the orange juice and give it a good squeeze to remove any excess liquid before adding it to the dough along with the mixed peel. Mix for 5 minutes at a medium speed then rest the dough for 5 minutes.
Split the dough into 12 x 50g balls and place on a large baking tray lined with parchment, making sure there is a good amount of space between each ball. Cover with clingfilm and leave the dough to prove for at least 1½ hours at room temperature.
While the dough is proving, make a paste by mixing 75g of flour with 5 tbsp of cold water until smooth. Preheat the oven to 200°C / gas 6.
Once proved, pipe a cross on each ball using the flour and water mixture. Place in the oven and bake for 20‑25 minutes until golden brown.
While the buns are baking, heat the jam with a little water. When the buns are cooked, remove the buns from the oven and brush with the warm apricot jam. Leave to cool.
Serve toasted with lashings of salted butter.

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You will need

Cotswold Churchill strong white flour 375g, plus 75g for piping
Salt 9g Fresh yeast 25g
Butter 60g, softened
Whole milk 160ml
Mixed spice 1 tbsp
Mixed dried fruit 80g, soaked in orange juice for 2 hours
Mixed peel 25g
Apricot jam 1 tbsp

Method

Using a stand mixer on a medium speed, combine the flour, salt, yeast, butter, milk and mixed spice until smooth.
Remove the mixed fruit from the orange juice and give it a good squeeze to remove any excess liquid before adding it to the dough along with the mixed peel. Mix for 5 minutes at a medium speed then rest the dough for 5 minutes.
Split the dough into 12 x 50g balls and place on a large baking tray lined with parchment, making sure there is a good amount of space between each ball. Cover with clingfilm and leave the dough to prove for at least 1½ hours at room temperature.
While the dough is proving, make a paste by mixing 75g of flour with 5 tbsp of cold water until smooth. Preheat the oven to 200°C / gas 6.
Once proved, pipe a cross on each ball using the flour and water mixture. Place in the oven and bake for 20‑25 minutes until golden brown.
While the buns are baking, heat the jam with a little water. When the buns are cooked, remove the buns from the oven and brush with the warm apricot jam. Leave to cool.
Serve toasted with lashings of salted butter.