The Best Tear & Share Hot Cross Buns Recipe | Waitrose & Partners (2024)

1. Put the mixed peel and sultanas into a smallbowl, then pour over the tea and leave tosoak for 15 minutes. Melt the butter in a pan,then remove from the heat and add the milkand 125ml warm water. Beat in the egg, thenset aside.

2. Put the flour into the bowl of a stand mixer.Add the sugar, salt, cinnamon and mixed spice.Mix together, then add the yeast and orangezest. Drain the sultanas and mixed peel (discardthe liquid) and add to the bowl. Using thedough hook on medium speed, slowly pourthe milk mixture in and knead for 4-5 minutes,or until a smooth, elastic dough forms. You maynot need all the liquid, or you might need asplash more milk to clean any floury patchesin the bowl. The dough will be sticky, but don’tbe tempted to add extra flour at this stage.

3. When the dough feels soft and silky, placeit in a lightly oiled, covered bowl and leave torise in a warm place (nearthe boiler, next to the oven or in an airingcupboard) for 1-2 hours, oruntil almost doubled in size. Line a baking traywith baking parchment – the maximum size ofthe tray should be 30x23cm, but somethingslightly smaller is preferable so they jointogether as they bake.

4. Tip the risen dough onto a lightly flouredwork surface and fold it over itself to knock out any large pockets of air. Divide the dough into12 even pieces and, using a cupped hand, rollinto balls. Evenly space the dough on theprepared baking tray, setting them about 2cmapart. Cover loosely and leave for 1 hour, oruntil the buns are larger. Just before baking,preheat the oven to 200°C, gas mark 6.

5. For the crosses, mix the 30g plain flourwith 2-2½ tbsp water to make a loose paste.Transfer the paste to a piping bag, then pipea cross shape over each bun and bake for15-20 minutes, until golden brown all over. Usea pastry brush to paint the honey over the topswhile the buns are still hot. Serve warm or cold– they’re delicious toasted too.

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