These buns are made with a generous amount of dried fruit, and flavoured with ground mixed spice, just like all good hot cross buns should be! I use a spring release ice cream scoop to shape the buns and make about 10 with this recipe. Fate Hot Cross Buns freeze well.
For the buns:
500g Fate Low Protein All Purpose Mix
sachet yeast (enclosed with the mix) pinch salt
75g demerara sugar
1½ - 2 tsp ground mix spice
420ml warm water
250g mixed dried fruit
For the cross:
30g Fate Low Protein All Purpose Mix
50ml cold water
For the sugar glaze: 30g caster sugar
Preheat the oven Gas 6. 200˚C 400˚F. Lightly grease a large baking tray.
Place the Fate Low Protein All-Purpose Mix, yeast, salt, demerara sugar and spice into a mixing bowl. Stir well.
Measure the oil and water into a separate jug, and pour it all at once onto the dry ingredients. Using either a balloon whisk, or an electric mixer, immediately start mixing quickly to get everything blended together. It will be runny to begin with, but after 20-30 seconds, the mixture will begin to thicken. Mix for about 1 minute, until the mixture is smooth and silky. Then, using a large metal spoon, stir in the dried fruit.
Half fill a jug with warm water. Dip the scoop into it and shake the excess water off. Take a scoop of the bun mixture and place it onto the baking tray. Dip the scoop again into the water (don’t worry if the scoop has mixture on it) and continue to scoop the rest of the mixture. Use your hands, or a small spoon dipped into the water and use it to neaten the buns if needed.
Take a piece of cling film just a little larger than the tray, and brush or spray it with a little oil. Gently place this on top of the buns. Leave in a warm place to prove until almost double in size.
Then prepare the mixture for the cross Place the Fate All Purpose mix into a small bowl or jug. Add the water and oil. Mix with a fork until smooth. Leave aside until the buns have risen and are ready to go into the oven.
Then, put the cross mixture into a small piping bag and pipe a cross onto the top of each bun, or if you prefer, use a small spoon and dribble the mixture in the shape of a cross onto each of the buns. Straight away, place the buns into the preheated oven for about 30 minutes until golden brown.
Meanwhile, make the sugar glaze
Put the caster sugar and water into a small pan and bring to a boil. Then turn down the heat and simmer for about 3 minutes only.
As soon as the buns are baked, remove them from the oven, and brush the surface with the sugar glaze. Remove to a wire rack to cool.