Glazed Hot Cross Buns

Soft, spiced, and irresistibly sticky, these marmalade-glazed hot cross buns are a delicious twist on the traditional favourite. The glossy citrus glaze adds a bright, zesty finish that perfectly complements the warm spices and fluffy dough.

Difficulty Medium

Serves 12

Prep time 60 mins

Cook time 10 mins

Ingredients

625g/1lb 6oz strong white flour, plus extra for dusting

1 tsp salt

2 tsp ground mixed spice (or a combination of ground spices such as cinnamon, allspice, nutmeg, cloves and ginger)

45g/1½oz unsalted butter, cubed, plus extra for greasing

85g/3oz caster sugar

1 unwaxed lemon, finely grated zest only (alternatively use finely grated zest of ½ orange or 1 tangerine/satsuma)

1½ tsp dried fast-action yeast

1 free-range egg

275ml/9½fl oz tepid milk (non-dairy milk are also suitable)

125g/4½oz dried mixed fruit of your choice

2 tbsp plain flour

1 tbsp La Vieja Fábrica Marmalade

Method

For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to form a soft, pliable dough.

Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for 1 hour to prove.

Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten it slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes.

Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place it inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in (if using) and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8.

Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons of cold water (you may need to use slightly less or more water to get the right consistency). When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.

Transfer the buns to the oven and bake for 8–12 minutes or until pale golden brown. As soon as you remove the buns from the oven, brush them with La Vieja Fabrica marmalade, then set them aside to cool on a wire rack.