Cambridge’s most beloved bakery shares the secret to its Easter favourite
An Easter tradition, hot cross buns were originally made only on Maundy Thursday, the day before Good Friday. In days before they could be bought in supermarkets, Fitzbillies bakers worked double shifts to make enough and there were queues around the block. This recipe is from Fitzbillies: Stories & Recipes from a 100-Year Old Cambridge Bakery, available to buy at Fitzbillies or online at fitzbillies.com
INGREDIENTS
•610g strong white flour
•40g unsalted butter or 
baking margarine
•40g caster sugar
•1/4 tsp salt
•1 egg (medium)
•170g currants
•115g sultanas•30g mixed peel
•1.5 tsp mixed spice
•7g fast-action yeast
•100-150ml hot water
PIPING PASTE
•4 tbsp plain flour
•4 tbsp caster sugar
•1 tsp sunflower oil
•1-2 tbsp cold water
GLAZE
•100g caster sugar
•50ml water
STEP-BY-STEP GUIDE
1. Put the strong white flour, butter or margarine, caster sugar, salt, egg, yeast and 100ml of water into the bowl of a stand mixer, fitted with the dough hook. Mix on medium speed for eight minutes to make a very soft, smooth dough (if the dough seems too stiff, add up to 50ml more water).
2. Add the currants, sultanas, mixed peel and mixed spice and combine for another minute.
3. Turn the dough on a floured surface and knead in a ball.
4. Put into a bowl, cover with film and prove in a warm place for 45 minutes to an hour, or when it has doubled.
5. Turn the dough out on a floured work surface and gently press out into a rectangle to deflate. Divide into 16 pieces and mould each piece into a neat ball.
6. Line a large baking tray with parchment and arrange the balls in lines of 4×4, with gaps between them so that when the buns have doubled in size they will just touch.
7. Leave in a warm place for 45 minutes, or until the buns have doubled in size.
8. Preheat the oven to 180°C.
9. Make the piping paste by mixing together all the ingredients, then put it into a piping bag with a small plain nozzle. Pipe a cross on each bun.
10. Put the Easter buns into the oven and bake for 30 to 40 minutes, until they are golden brown and sound hollow when tapped on the base.
11. To make the glaze, put the sugar and water in a pan and bring to the boil. Brush the hot glaze over the buns.
