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Classic Hot Cross Buns

Writer's picture: Jo AndersonJo Anderson



A classic Easter recipe to make with the kids!


Prep Time: 1 1⁄2 - 2 hours

Cooking Time: 18-20 minutes

Serves: 12


Ingredients

For the dough

  • 450g strong white bread flour (plus extra for dusting)

  • 50g caster sugar

  • 100g dried fruit (you can also add some mixed peel)

  • 14g easy blend yeast

  • 200ml warm milk

  • 1 egg beaten

  • 50g unsalted butter, melted

  • 1 tsp ground cinnamon

  • 1⁄2 tsp mixed spice

  • 1⁄4 tsp grated nutmeg


For decoration

  • 2 tbsp plain flour - for the cross

  • 2 tbsp water - for the cross

  • 2 tbsp demerara sugar - for the glaze (Any sugar will do. You can also use warm apricot jam or shredless marmalade)

  • 1 tbsp water


Method

  • Mix the dry ingredients in a bowl (flour, sugar, spices, yeast and fruit)

  • Gently melt the butter

  • Measure the milk into a jug and warm slightly. You want it to be tepid so that the yeast stays alive and can be activated

  • Make a well in the middle of the flour and add the egg into the centre. Mix a little before adding the butter, milk and up to 30 ml of warm water (you don’t want it too wet). Use a spoon to mix everything and once it starts to come together you can use your hands

  • Knead the dough by hand for 5-10 minutes on a lightly oiled or floured surface, until it becomes smooth and springy

  • Put the dough into a bowl and put it in a warm place. Rise times will depend on how warm it is, but allow at least an hour

  • When the dough has risen, tip it out onto a surface and knock it back (this means to knead and fold it again to remove the air)

  • Divide into 12 and roll into balls

  • Place onto a greased baking tray or one lined with greaseproof paper, making sure to leave a little room between them so they can continue to rise.

  • Cover lightly and leave for about a further half an hour (they may double in size)

  • Preheat the oven to 190 C/170F Fan/375 F

  • Make the crosses by mixing the flour with a little water to create a smooth paste. Pipe it on using an icing bag. If you don’t have one you can roll a triangle of baking paper to create one

  • Bake for 18-20 minutes until they are golden. You’ll know when they are ready because if you tap the bottom, they’ll sound hollow

  • While they are still warm, brush the buns with sugar melted in a little water (or an alternative glaze made from apricot jam or marmalade)

  • Cool on a wire rack - but best enjoyed warm!




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