Hot cross bun recipe from Tom Aikens

The top London chef shares his ultimate recipe for making the perfect hot cross buns
Tom Aikens27 March 2016

Ingredients (makes 4)

For the buns

270g strong white bread flour

9g mixed spice

7g milk powder

30g caster sugar

A large pinch fine sea salt

10g fresh yeast

110ml water

2 whole eggs

23g unsalted butter, softened

30g raisins

20g mixed citrus peel

Easter cakes - in pictures

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For the mixed spice

1 tbsp allspice

1 tbsp ground cinnamon

2 tsp ground nutmeg

2 tsp ground mace

1 tsp ground cloves

1 tsp ground coriander

1 tsp ground ginger

For the cross mixture

100g strong white bread flour

20ml vegetable oil

50ml water

Pinch of salt

For the glaze

70g caster sugar

25ml whole milk

25ml water

Method

1. Prepare the mixed spice, my combining all the ingredients in a bowl.

2. To make the dough, in a mixing bowl, mix together the mixed spice and all the bun ingredients, except the raisins and mixed peel. Work the dough until it comes loose from the sides and becomes smooth and elastic.

3. Transfer to an air-tight container and prove in the fridge over-night.

4. The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.

5. Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.

6. To make the cross mixture, Whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.

7. To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/ dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on a lined tray, brush with egg wash and pipe the cross mixture on top. Bake at 170°C, fan 2 for 16 minutes and turn half way through baking.

8. Once baked, brush with the glace as soon as they come out of the oven.

9. Eat warm, cold or toasted. Delicious served with homemade fruit jam and butter.

Fresh hot cross buns can be baked to order for collection the following day at Tom’s Kitchen Deli in St Katharine Docks and Canary Wharf (£6 for four, £10 for eight); tomskitchen.co.uk

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