Cherry-and-walnut hot cross buns
The walnuts give flavour and extra texture to these fruity buns, traditionally eaten on Good Friday
Ingredients (Makes 12)
Turn on the oven to 220°C, 425°F, Gas 7. Lightly grease a baking sheet. Combine the bread mix, lemon zest, sugar and spice in a large bowl.
Thoroughly beat the eggs and milk in a measuring jug, then make up to 300ml/1⁄2pt with warm water. Stir the liquid into the dry ingredients along with the butter, currants, cherries and walnuts. Mix into a dough, kneading until it is smooth and elastic. Leave to rest for 5 minutes, knead again for 2 minutes, then divide into 12 equalsized flattish rounds. Place these on the baking sheet, brush with milk and cut a cross in the centre of each. Leave to prove until doubled in size.
Mix the flour to a paste with 3 tbsp cold water, then pipe into crosses on top of the buns. Bake for 20-25 minutes, until golden brown. Remove from the oven and brush with honey. Cool for 5 minutes before transferring to a wire rack. Serve warm with butter.
- 1 x 500g sachet premium white bread mix
- Grated zest of 1 unwaxed lemon
- 2 tsp caster sugar
- 2 tsp ground mixed spice
- 2 large Lion Quality eggs
- 150ml/1⁄4pt warm milk
- 25g/1oz butter, melted
- 75g/3oz currants
- 75g/3oz glacé cherries, quartered
- 50g/2oz walnut pieces, chopped
- A little milk to glaze
- 4 tbsp plain flour
- 2 tbsp clear honey
Turn on the oven to 220°C, 425°F, Gas 7. Lightly grease a baking sheet. Combine the bread mix, lemon zest, sugar and spice in a large bowl.
Thoroughly beat the eggs and milk in a measuring jug, then make up to 300ml/1⁄2pt with warm water. Stir the liquid into the dry ingredients along with the butter, currants, cherries and walnuts. Mix into a dough, kneading until it is smooth and elastic. Leave to rest for 5 minutes, knead again for 2 minutes, then divide into 12 equalsized flattish rounds. Place these on the baking sheet, brush with milk and cut a cross in the centre of each. Leave to prove until doubled in size.
Mix the flour to a paste with 3 tbsp cold water, then pipe into crosses on top of the buns. Bake for 20-25 minutes, until golden brown. Remove from the oven and brush with honey. Cool for 5 minutes before transferring to a wire rack. Serve warm with butter.
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