Hot Cross 'Muffins'

This is a hot cross bun recipe-but cooked in muffin tins-they can of course be shaped and cooked in the traditional manner.  Makes 12

You can soak the fruit to plump them-this is optional and not really necessary if you use sultanas-you can soak overnight in water, tea or any fruit juice of choice- be sure to drain the fruit well before adding to the dough.  You can substitute chocolate chips for the fruit if dried fruit is not a favourite.- or add more fruit if it us.

• 525g Strong flour
• 14g Dried yeast (or 28g fresh yeast)
• 160g Sultanas
• 50g Orange peel (or substitute  peel and fruit for 200g bake stable chocolate chips)
• 5tsp cinnamon
• 65g Sugar
• 50g Butter, softened
• 6g Salt
• 70g/ml milk
• 175g/ml water
• 1 egg
• Syrup or honey for glazing
• Mixture for crosses-see options at bottom of post
• egg wash=blend an egg and pinch of salt with whisk or stick blender, set aside.

Add all dry ingredients except the fruit in mixing bowl.  Fit mixer with dough hook.

with motor running on low speed, add the liquid ingredients-you may have to hold back or add some. (don't add the liquid gradually - add all but say 50ml in one swift motion-you add the last 50ml if you need to). If you think you've added too much liquid, don't worry, leave it - any stickiness can be absorbed by the flour when shaping.

As soon as the mix has come together, increase the speed to medium for 7 minutes.

when the time has elapsed, add the fruit on low speed and mix briefly until combined.

cover the dough with cling touching the  surface and leave to double in size (about 40mins-1hr30mins depending on temp.  Or leave rise over night in the fridge-see previous post)

cut in to 100g portions or divide into 12.  cover lightly with cling and leave rest 10mins.  Cut 14x14cm squares of greaseproof if making 'muffins' and push into muffin tins. Dust a surface lightly with flour (too much flour and you won't be able to roll or shape the dough properly) and start to shape:

place dough on surface lightly dusted with flour 

fold in half

turn around

fold in half again

turn around



fold in half



turn around and fold in half again

flip over so seam is down

cup dough with hand, push down on dough while turning in clockwise direction keeping your hand cupped

shape into rounds and either fill the muffin trays or leave to rise on a tray lined with greaseproof in a warm place (use an airing cupboard if you have one).

when doubled in size, brush gently with egg wash and pipe on a cross or attach puff pastry strips or wait til cooked and pipe on icing.

cook at 180c for 35-40 minutes.

10 minutes before done, remove from oven and brush or spoon on honey or syrup. return to oven.
allow to cool on wire rack.  Don't cut open until cold (as with all yeast goods the texture is better when allowed to cool completely when out of the oven)

pipe on  icing cross

For the cross:

Option 1:
Pipe royal icing into a Cross after the buns are cooked and cooled
Option 2:
Sieve 60g icing sugar and mix with 10g (or 2 teaspoons) milk or water, pipe into a cross after the buns are cooked and cooled (this method is quickest and easiest)
Option 3:
If you have puff pastry scraps to use up, you can roll out the pastry thinly and cut into strips, put the pastry on the egg washed buns just before placing the buns in the oven.

Option 4:
Pipe a paste of flour and water mixture over the raised buns before cooking- Personally I prefer the icing method- it tastes better and in my opinion looks better.

Serve with butter