If your household's feeling a little fragile over the bank holiday, then the smell of freshly baked hot cross buns is bound to get everyone out of bed.
That's why the expert bakers at Le Pain Quotidien have shared their hot cross buns recipe, so that you can make these classic Easter treats over the long weekend.
Take a look at how the pros do it below, or if you can't wait for your batch to rise then check them out on Deliveroo.
How to make hot cross buns
For the buns
- 1kg white flour
- 180g caster sugar
- 180g butter
- 15g dry yeast
- 10g cinnamon powder
- 10g nutmeg powder
- 30g mixed spice
- 250ml water
- 250ml warm milk
- 150g raisins
- 150g sultanas
- 200g currants
- 3 eggs
- 20g salt
For the cross on the bun
- 160ml water
- 75g flour
For the glaze
- 2tbsp sugar
- 2tbsp water
Making the dough:
- In a jug, mix together yeast, sugar and warm water then set aside for 10 minutes or until the mix turns frothy and then whisk in the egg.
- In a separate bowl, combine the flour, dried fruit, sugar, mixed spice and salt.
- Make a well in the centre of your dry ingredients, then add the yeast mixture. Using a wooden spoon, stir until everything's combined then bring the dough together with your hands.
- Turn the mixture out onto a lightly floured surface and knead it for 10-15 minutes or until it's smooth and feels elastic.
- Put the dough in a greased bowl, then cover it with cling film. Let the dough prove for 1 ½ hours or until it's doubled in size.
Shaping the buns:
- Punch down into the centre of your dough, then knead on a lightly floured surface for 2 minutes. Divide the dough up and shape it into even portions.
- Grease a 16x26cm baking tray with melted butter, then place the portions of dough side by side in the tray. Cover it with a clean tea towel and set aside in a warm, draught-free place to prove for a further 30 minutes or until the buns have doubled in size.
- Preheat your oven to 200°C. In a bowl, combine flour and water to make a paste then transfer it into a sealable bag and snip off a corner to make a small 2mm hole.
- Use the sealable bag to pipe crosses onto the tops of the buns, then bake for 10 minutes.
- Reduce the oven temperature to 160°C and bake for a further 20 minutes or until the buns are golden and cooked through.
There you have it – delicately spiced hot cross buns that are baked to perfection. For even better results, follow Le Pain Quotidien's lead and use organic ingredients to elevate your Easter treats.
Can't wait for the buns to cool? Check out more delicious treats on Deliveroo.