Liam McGee's hot cross buns

    Liam McGee's hot cross buns

    29saves
    1hr25min


    4 people made this

    About this recipe: This hot cross bun recipe was given to me by a local baker from Buncrana, Liam McGee. He's retired now which is the main reason I have to make these hot cross buns instead of buying them from him! The original recipe was for 105 dozen but I've scaled it down to 2 dozen!

    Ita County Antrim, Northern Ireland, UK

    Ingredients
    Makes: 24 hot cross buns

    • 600g bread flour
    • 100g caster sugar
    • 2 tablespoons milk powder
    • 70g bakers yeast
    • 30g soya flour
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 75g unsalted butter, cubed
    • 1 egg, beaten
    • Lukewarm water, about 200ml
    • 150g sultanas, dusted with flour
    • 30g mixed peel, dusted with flour
    • For the crosses
    • 4 teaspoons bread flour
    • pinch baking powder
    • 1 tablespoon softened butter
    • 20ml water
    • For the glaze
    • 2 or 3 tablespoons golden syrup, warmed

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:1hr proofing  ›  Ready in:1hr25min 

    1. Place the flour, sugar, milk powder, yeast, soya flour, salt and cinnamon in the bowl. Mix well.
    2. Add butter; rub in using your fingertips until it resembles fine crumbs. Add egg and mix again. Pour in enough lukewarm water to bind into a dough. Mix in sultanas and mixed peel.
    3. Knead the dough on a floured surface; separate into 24 pieces, shaping each one into a bun. Place on a greased and floured tray, cover and leave to rise in a warm draught-free place for about an hour.
    4. Preheat the oven to 240 degrees C / Gas mark 8.
    5. Make the mixture for the crosses by blending 4 teaspoons flour, pinch of baking powder and 1 tablespoon softened butter. Add 15- 20ml of water and mix until it is a soft smooth paste. Spoon into a piping bag and use to decorate each bun with a cross.
    6. Bake for 10 -15 minutes, or until golden brown. Remove them from the oven and brush with warm syrup. Set on a wire cooling rack. Serve warm with butter.

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    Reviews (1)

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    Delicious! Thanks for sharing! - 06 Apr 2015

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