Pour the milk and water into the mixing bowl, crack in the egg and add the yeast. Next tip in the flour followed by the sugar, salt and finally the mincemeat.
Note: do not add the butter yet.
Mix using the dough hook for 2 mins on speed 1 until the dough has started coming together.
Turn the speed up to full and slowly add the butter in, a knob at a time and let it incorporate before you add the next. This should take a couple of minutes.
Continue mixing on high speed for another 4 minutes and when your dough is ready it should have formed a ball of dough that clings to the dough hook and most of your mixing bowl should be clean.
Scrape your dough out of the bowl and put into a lightly greased bowl, cover with a damp tea towel or plastic bag and leave to prove at room temperature for about an hour until the dough has nearly doubled in size.
Tip the dough out onto your worksurface (no flour required) and divide into 10 pieces. Shape into rolls and place on a baking tray on a piece of baking parchment. Leave to prove again for an hour.
Preheat your oven to 220 degrees Celsius at this stage so it is ready to bake
Brush the buns with egg wash, and then pipe crosses onto each.
Bake for approximately 12-15mins until golden.
Transfer to a cooling rack to cool.
- Line up your buns on the tray so that it is easier to pipe the crosses onto them.
- If you like your hot cross buns to have a nice sticky shine to them, brush them with a little jam let down with some water whilst still warm from the oven.
- If you do follow our secret recipe and use mincemeat, the fruit may end up breaking down into the dough as it is mixed, a handful (30g) of dried fruit added near the end of the mixing will ensure that there is visible, whole fruit in the hot x buns.