Hot X Bunz


Ingredients (makes 32):


1 oz dried yeast

8 fl oz tepid water

2 Lbs strong bread flour

9 fl oz water mixed with
2 fl oz [almond] milk

4 oz sugar
½ oz salt

3 oz unsalted butter

1 egg
1½ oz ground mixed spice
4 oz sultanas

3 oz dried cranberries

3 oz chopped mixed peel

Pre-oven Glaze

1 egg

1 tbsp milk

Piping paste

4 tbsp flour
the excess glaze mix

Final Glaze

Warmed Seville orange marmalade (fine shred or shredless)


Pre-heat oven to Gas Mark 6

Mix the tepid water with the yeast, cover and place in a warm place to rise for about 20 minutes or until there is a good head on it.

Place the dry ingredients in the Kenwood Chef’s bowl and, when the yeast mixture is ready, add this and the other wet ingredients.

Mix with a dough hook on speed 1 for about 10 minutes or until the mixture looks glossy. (Be careful: the bowl will be very full and the dough might try to ‘climb’ over the top of the dough hook and onto the planetary hub. If you own a ‘Major’ you won’t have this problem.)

Cover and leave to rise for 45 minutes.

Knock back the dough (speed 1 for 30 seconds) and, on a lightly floured surface, roll and stretch the dough into a rope about 18 inches long.

Cut into 24 even pieces and roll each into a ball.

Arrange the balls on baking trays covered in baking parchment and leave to rise for about 20 to 30 minutes. (I used 12” x 8” baking trays and fitted 4 rows of 3 buns onto each tray)

Mix together the ingredients for the glaze and lightly brush over the top of each bun. There will be some glaze left over – you will need it next!

Mix together the ingredients of the piping mix and place the mixture into a piping bag fitted with a small round nozzle. Pipe the paste over the buns to form the crosses.

Bake in an oven preheated to Gas Mark 6 (approx 200oC fan) for about 30 minutes.

Brush over melted marmalade as soon as the buns come out of the oven.