Hot cross muffin buns
- Preparation and cooking time
- Including breadmaker and time to rise and bake
- Makes 9 buns
- 450g strong white bread flour
- ½ tsp salt
- 50g butter , cut into pieces
- 7g sachet easy-blend dried yeast
- 2 tsp ground mixed spice
- 50g golden caster sugar
- finely grated zest 1 lemon
- 275ml/9fl oz milk , plus extra to glaze
- 2 eggs , beaten
- 200g luxury mixed dried fruit , cherries halved
For the crosses and glaze
- 2 tbsp plain flour
- golden syrup , to glaze
- STEP 1
Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
- STEP 2
Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
- STEP 3
Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
- STEP 4
For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.