Easy hot cross buns

Latest comments and suggestions

Results 41-50

• MOMOJETT

  18 April 2011

  MOMOJETT commented on this recipe

  After reading the comments about these buns, I made the recipe as stated above which I found to be incredibly wet at the leave for 5 minute stage, and found myself adding a lot more flour to get it to a dough stage. After kneading for 10min, I let it prove for an hour, punched it down, and kneaded for another few minutes before proving for another 30min or so where it rose fairly fast. Cutting it into 12 small pieces, I kneaded it again before putting on an oiled tray sprinkled with cinnamon, spacing them out, I covered with cling film and let them prove again on a warm surface for 20min, which changed their size up by about a 1/4. I added icing sugar into the cross mixture of flour and water, and piped it on. Result - well a lot of nom nom noms from my 17 year old niece, and very buttery lips by the end of it for both of us...they were amazingly good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Spuddy67

  20 April 2011

  Spuddy67 rated and commented on this recipe

  

  I used this recipe for my first ever attempt at hot cross buns; it yielded good results, although this is due more to people's suggestions than to the original recipe. I was a little surprised that no kneading was required, so am thankful I checked all the comments. I kneaded the dough for ten minutes and the buns were the perfect texture. Having taken on board some people's comments about the crosses I added a little extra water and a tbsp of icing sugar to the paste - however it must have been too liquid as the crosses have 'faded' in to the buns themselves! Thanks also for the tip about the sugar glaze rather than honey or golden syrup; I felt both would have been too strong a flavour in this case, ALTHOUGH - and this is purely personal preference - I think the recipe can take at least another tsp of mixed spice. Finally - too much dough for just 8 buns - I got 12 from these quantity. I'm trying a different recipe next year!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jukay

  22 April 2011

  jukay commented on this recipe

  I've made lots of hot cross buns in the past (living in the US where I can't get them). I've never had any success if I don't allow a double rising...I can always hear my Grandpa's voice (he was a baker) telling me they have to prove twice! You can make your own mixed spice. Pumpkin Pie spice doesn't contain allspice (or at least the ones I have seen don't). Allspice is the most important part of the spice mix, you need equal parts of Allspice, Nutmeg, Cinnamon, Ginger and Ground Cloves. As for the crosses, I think you just have to make the mixture as runny as you can without it being unmanageable. I'm going to make them now and hope everyone else in my apartments likes the smell as much as I do!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ugm5efk

  25 April 2011

  ugm5efk rated and commented on this recipe

  

  they tasted delicious but were quite heavy, probably due to the fact that they didnt require kneeding.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hitsme

  06 April 2012

  Hitsme commented on this recipe

  I made this recipe yesterday and they were lovely great as easter is on its way i couldn't do the crosses . The flour and water paste just went lumpy. When we did this at school it was ok so why do the crosses not work?. Mine were not heavy so i don't no why other peoples were. I have got a suggestion for people who find them heavy. Kneed for more than five minuites then shape them. Also put oil on the cling film that is what we are taught at school. I don't know why but it works! Love them Thanks for the recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lindsey

  09 April 2012

  Lindsey commented on this recipe

  I can't give this recipe any stars as it is AWFUL! The end result was heavy and dull, and not from my baking skills!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katy24

  29 March 2013

  Katy24 rated and commented on this recipe

  

  This recipe is a great recipe for hot cross buns as its easy and are quick to make for Easter. I decided not to leave them to rest and instead I kneaded for ten minutes or more as I usually do when I'm making bread type products. The cross I thought didn't taste bad as its only flour and water so what do you expect from a flour and water mixture. If you wanted to make it better you could add a bit of sugar for a sweetening. I used golden syrup on the top of the buns and I thought it was really nice and they are meant to be a bit sticky. Overall it's a really good recipe and I don't know what everyone is on about saying they aren't good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• J.Noble

  30 March 2013

  J.Noble rated and commented on this recipe

  

  I just made these today most people said they where a bit heavy mine turned about fine maybe just a bit more flavor was needed but overall they where good oh and also for the glaze instead of golden syrup or honey i just mixed water and sugar on a low heat just before they came out the oven the applied it while they where still warm. Enjoy :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sunshine-fairy

  31 March 2013

  sunshine-fairy commented on this recipe

  After everyone's comments, I made these using the same ingredients, but kneading for ten minutes or so before the first rise, then again for a couple of minutes after knocking back. I left them to rise until doubled in size the first time, which took about two and a half hours, then about an hour the second time. I rolled into 12 buns, rather than the eight suggested, and they were still pretty generously sized. I glazed them with a sugar glaze made with one tablespoon sugar and one tablespoon water - either bring to a simmer in a tiny saucepan or (easier) stick in the microwave for about 20 seconds and then swish it round. Much nicer than glazing with golden syrup or honey, which would taste completely wrong. I added half a tablespoon of sugar to the dough for the crosses and they tasted fine. The buns were lovely and light, and tasted exactly as they should do.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sunshine-fairy

  31 March 2013

  sunshine-fairy rated and commented on this recipe

  

  Forgot to rate - only gets five stars after all the tweaks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10119/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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
• 200g mixed dried fruits
• 7g sachet easy-blend dried yeast
• 200ml milk
• 2 eggs

FOR THE CROSSES & GLAZE

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 8

Preparation and cooking times

Prep 20 mins

Cook 15 mins

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
• 200g mixed dried fruits
• 7g sachet easy-blend dried yeast
• 200ml milk
• 2 eggs

FOR THE CROSSES & GLAZE

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

PER BUN

374 kcalories, protein 10.0g, carbohydrate 71.0g, fat 8.0 g, saturated fat 4.0g, fibre 3.0g, sugar 25.0g, salt 0.49 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.