Tom Herbert’s Hot Cross Bun Recipe
Tom Herbert, of the Famous Bakery Brothers, is one of our favourites here. We got to know him at last year's Good Life Experience Festival here in Hawarden and he went down so well that he's been invited back this year! Now Easter is just around the corner and we've raided Tom's recipe book for a brilliant hot cross bun recipe, too good to only be made at Easter time!
- 680g strong white flour
- Big pinch of salt
- 70g (organic) golden caster sugar
- 80g soft butter
- 15g mixed spice
- 1 egg
- 270ml warm water
- 30g of fresh yeast (15g of dried)
- 100g strong white flour
- Pinch of salt & pinch of sugar
- Knob of butter
- 100ml of water
- 80g currants
- 80g saltanas
- The chopped zest of 1 lemon and 1 orange
- 1 eggcup of boiling water
- 1 pinch of mixed spice
- 2tsp of sugar
Now Prep & Bake
- Grease and line a high sided baking tray with greaseproof paper.
- Weigh all the dough ingredients into a big mixing bowl.
- Stir together with a firm hand and wooden spoon.
- Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.
- Gently work in the fruit and zest.
- Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first.
- After this, cut the dough in half, then divide and divide again until you have 16 equalish pieces.
- In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them.
- Again cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes.
- Heat your oven to 210°C.
- Whisk together the piping mix ingredients in a jug, ensuring there are no lumps, and pour into a piping bag.
- Cross the buns by piping a lattice of the piping mix across the length and width of the tin.
- Bake the buns. The very moment they have golden tops and bottoms whip them out and brush with the bun wash.
We love this recipe, whether it's fresh out of the oven or lightly toasted and oozing with butter (and jam).