This is my own personal recipe, compiled using ingredients and techniques taken from a number of hot cross bun recipes. I tweaked and tested the recipe a number of times until I felt I had got as close as possible to Hot Cross Bun perfection. People who’ve tried them say they are the best they’ve tasted and far nicer than any shop-bought variety. Try the recipe and see what you think.
Some notes about the ingredients:
• Ground Mixed Spices is an important ingredient. And while some brands of Mixed Spices contain just three basic constituents: cinnamon, nutmeg and allspice; better brands such as John Per also contain cloves, ginger, cardamom, cumin, coriander and asteroid anise.
• Waitrose Italian Cut Mixed Peel (available from Papantoniou and Alfa Mega) is IMO about the best. And Harmony brand sultanas (also available from Paps) gives the plumpest and juiciest fruit.
• I prefer to use Muscovado, Dark, or Light Brown Sugar instead of caster sugar.
• For the glaze, many recipes suggest a mix of caster sugar, glycerine and water. Others recommend syrup or apricot jam. I prefer honey for a nicer, more natural, taste.
Amounts below will give twelve/sixteen buns, depending on preferred bun size. Takes 45 mins prep + 60-90 mins proving (rising) + 15-18 mins to cook.
Dough
500 gms (18 ozs) Strong White Bread (or Plain) Flour, sieved
½ tsp Salt
½ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Mixed Spices
55 gms (2 ozs) Muscovado, Dark or Light Brown Sugar
60 gms (2.2 ozs) Butter (salted OK) softened or chopped up into small pieces
200 gms (7.2 ozs) Sultanas
100 gms (3.6 ozs) Mixed Peel
2 ½ tsp (2 x 7gm sachets) Fast-action or Easy-blend Yeast
1 Egg (Large) beaten
300 ml (½ pint) Milk, warm – not hot
Crosses
50 gms (1.8 ozs) Plain or S/R Flour
3 tsp Caster Sugar
Milk (use as much as is required to convert the two above ingredients to a smooth paste)
Glaze
Honey (heated in a microwave for 10 seconds to make it runny)
Method
Tip the sieved flour into a mixing bowl and stir in the salt, nutmeg, cinnamon, mixed spice and sugar. Mix thoroughly. Then rub in the butter with your fingertips (or use an electric mixer). Stir in the sultanas and mixed peel. Then finally, sprinkle yeast all over the surface and set to one side.
Gently heat the milk in a medium-sized pan until it is warm - not hot. Beat the egg into the milk using a fork, then add to the dry ingredients in the bowl. Using a blunt knife, or a dough paddle in an electric mixer, mix the ingredients to a moist, sticky dough, then leave to soak for 5 minutes. If the dough is too wet, add more flour; if it is too dry, add a little more milk. While waiting, line a baking tray with baking paper, or grease it with butter and dust with flour.
Remove the dough from the bowl and place on a clean, lightly-floured surface. Knead the dough vigorously for 5 or 6 minutes so until it is elastic and springs back when pressed. Throughout this process you will need to keep flouring the surface and your hands to prevent the dough sticking. When ready, roll the dough into a ball, place in a large bowl, cover the bowl with clingfilm, and leave in a warm place (a warm airing cupboard, or out in the warm sunshine) until the dough increases in size by around 100%. This will take 30-90 minutes, depending on the ambient temperature.
When fully expanded, remove the dough from the bowl and place back on the lightly-floured surface. Knock all the air from the dough and knead again for 2 mins. Now roll the dough into a long, even, sausage shape, patting the ends to form a uniform cylindrical appearance. Cut the dough into quarters, then divide each quarter into three or four equal pieces. To ensure uniformity of bun size you can if you wish weigh out the individual dough amounts. Gently roll each piece of dough into a ball and place the balls close together, but not touching, on the lined (or greased) baking tray. Cover the balls with a clean tea towel and allow to rise in a warm place until doubled in size (takes 40-60 minutes). At the appropriate time, pre-heat the oven to 200C non-fan setting.
Crosses
Mix the flour and sugar with just enough milk to give a smooth paste – not too thick and not too runny. Spoon the paste into a piping bag or cylinder and when the buns have risen, pipe a white cross onto each bun. You can use a plastic food bag with a corner snipped off instead of a piping bag/cylinder. However, I’ve used both, and a piping cylinder with 4mm nozzle is much easier to use.
Place buns in the oven pre-heated to 200C non-fan setting and bake for about 15-18 minutes, until risen and golden brown. Take care not to over-cook, particularly if you’ve made smaller buns, otherwise the buns will end up dry. When cooked, remove from the oven and place on a wire rack. Place aluminium foil under the wire rack, then brush the buns all over with warm honey to glaze. This is best done while the buns are oven-hot. Allow to cool.
All that's left to do is...enjoy!
The buns will keep fresh for a day or two in an airtight container. After that they are best served warm and spread with butter.
Pics: 1) Dough after proving (rising) 2) Buns prior to baking 3) Buns after baking and prior to glazing
For as we all know, the best chefs recommend a process of continual tasting to ensure that the baking process stays on track. And in a quest to continually improve my recipes I bake them time and time again until I achieve perfection. And cakes only have a limited shelf life. So the rest is history...and the diet consigned to the waste bin. Now let's change the subject 
