Hot cross buns

50g reduced-fat spread

150ml semi-skimmed milk

2 x 5ml spoon fast action fast action yeast (or 1 sachet)

400g strong wholemeal flour

1 x 5ml spoon salt

1 x 5ml spoon mixed spice

½ x 5ml spoon cinnamon

½ x 5ml spoon nutmeg

75g golden caster sugar

150g currants

100g mixed peel

2 eggs

Glaze

1 x 15ml spoon granulated sugar

2 x 15ml spoons water

Baking tray, weighing scales, measuring jug, measuring spoons, saucepan, mixing spoon, sieve, large mixing bowl, pastry brush, cooling rack.

1. Mix the spread and milk in a saucepan and warm until the spread has melted.
2. Sift the flour, salt and spices into a mixing bowl.
3. Add the yeast to the mixing bowl. 
4. Add the currants and peel to the bowl next and stir to ensure they are well coated; then add the sugar.
5. Crack and beat the eggs in a separate bowl before adding to the mixing bowl. 
6. Stir in the liquid and beaten eggs to the dry ingredients to form a soft dough.
7. Turn onto a floured surface and knead for 6-8 minutes until smooth and no longer sticky.
8. Divide the dough into 12 and shape into buns.
9. Place the buns well apart on greased baking tray.
10. To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2 x 15ml spoons each of plain flour and water.
11. Cover the buns and leave to rise in a warm place until double in size - about 1 hour.
12. Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown.
13. Whilst the buns are baking, gently melt the sugar and water in a saucepan until the sugar has dissolved and the mixture has become syrupy.
14. Turn out onto a cooling rack and brush the buns with a sugar/water syrup.

• Turn up the flavour: Add dried cranberries and orange zest instead of currants and mixed peel.
• Focus on fibre: Use wholemeal flour to boost the fibre content of this dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves makes 12 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?