Easy hot cross buns

Easy hot cross buns

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(23 ratings)

Prep: 20 mins Cook: 15 mins Plus rising

More effort

Makes 8
Delicious warm from the oven, or lightly toasted for tea or breakfast

Nutrition and extra info

Nutrition: per bun

  • kcal374
  • fat8g
  • saturates4g
  • carbs71g
  • sugars25g
  • fibre3g
  • protein10g
  • salt0.49g
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Ingredients

For the buns

  • 500g strong white bread flour
  • ½ tsp salt
  • 2 heaped tsp mixed spice
  • 50g caster sugar
  • 50g butter, chopped into cubes

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g mixed dried fruit
  • 7g sachet easy-blend dried yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the crosses & glaze

  • 3 tbsp plain flour
  • honey or golden syrup, for brushing

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.

  2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.

  3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.

  4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.

  5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.

  6. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

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Comments, questions and tips

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Comments (48)

farahh's picture

I wanted to make these buns but was so glad that I read the other comments. The problem everyone had was that they were too heavy. I used the ingredients stated in the recipe but let them rise before adding the fruit. I left them for 2 hours. I then added the fruit and let them rise again. They were fantastic. Would make them again for sure.

biggles's picture
5

My daughter took this recipe to school and made the buns in her cookery class. They turned out very well though next time she would make 10 or even 12. They were a big hit with everyone in her class, not many came home. We also did not like the flour and water crosses - they are rather chewy but easy to peel off so that was OK!

lisahamadi's picture

Really tasty, but could do someone an injury as they are so heavy! Absolutely need to knead these buns to make them lighter!

blackcat2's picture
3

Tasty buns but quite heavy and large. Would knead more and make smaller buns next time.

jellycake's picture
4

Have just made these and they turned out brilliantly. I melted the butter and added it with the wet ingredients. I also waited the 5 minutes after mixing then turned it out and kneeded it for about 5 mins, managed to get 12 good size bun out of the mix. They rose nicely and taste great!

spearson's picture

Have made them again, with better success. (Canadians should look for pumpkin pie spice in the grocery store, which is the same as mixed spice). Kneaded in the bowl for 5 minutes or so, and easily got a bakers dozen, rather than the eight buns the recipe suggested, and they're still a good size. Dispensed with crosses, and they're a big hit.

marywesterback's picture
3

I made this today from the April 09 GF mag, and wouldn't say they were any easier to make than other recipes I've tried, apart form not having to knead them. I guess that's why they come out quite heavy. Instead of messing about rubbing in the butter it's easier to just melt it and stir it in with the other liqiuds. All in all quite average really.

spearson's picture

Made these on the weekend, and while very easy, found them very heavy. Will try again, but will knead the dough for a bit to see if that lightens them up. Crosses were horrible and had to peel off. I've not had much luck with crosses though - any tips out there?

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