Hot cross buns

Hot cross buns

  • 1
  • 2
  • 3
  • 4
  • 5
(77 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 20 mins Plus proving

Skill level

Moderately easy

Servings

Makes 15

Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
226
protein
5g
carbs
41g
fat
4g
saturates
2g
fibre
2g
sugar
14g
salt
0.5g

Ingredients

For the buns

  • 300ml full-fat milk, plus 2 tbsp more
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g sachet fast-action or easy-blend yeast
  • 1 egg, beaten
  • 75g sultanas
  • 50g mixed peel
  • zest 1 orange
  • 1 apple, peeled, cored and finely chopped
  • 1 tsp ground cinnamon

For the cross

  • 75g plain flour, plus extra for dusting

For the glaze

  • 3 tbsp apricot jam

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast (see Tip, below) into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  4. Divide the dough into 15 even pieces (about 75g per piece – see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  5. Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below). Bake for 20 mins on the middle shelf of the oven, until golden brown.
  6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
suzyque54's picture

Am making these now and they proving for second time, not rising as much as they should. Afraid my dough was a little dry as I forgot about the extra milk! Might have just invented Hot Cross Rock Buns. Fingers crossed - as well as buns.

maryrose60's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried this recepie and turned out to be the best hot cross buns so I made another batch today and will give some of them to friends to try. Will continue to do them again !

helensmillie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe makes a wonderful bun, much better than any store bought variety. I took heed of others comments about the lack of spices and added an additional tsp of mixed spice and half a tsp of nutmeg. I think next time I'll up the sultana content though.

katckam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely but very time consuming, feel like they took all day! Mine are a mix of sizes but can only blame myself for that - delicious. Def better than supermarket . I forgot the egg initially so added all water so got very messy and sticky but managed to bring it back together. Didn't bother with the apple and used 2 teaspoons cinnamon added to flour. Also used skimmed milk as was what I had

cathyk2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these today and they were delicious. Was a bit nervous as hadn't baked with yeast for many years. As other reviewers I added a bit more spice and cooked for 15 mins. Really pleased, everyone loved them and I think I'll be making more tomorrow!!

neilll1122's picture

Well, the prep time is a little misleading,there's 3 one hr proving times before you bake the buns!!
I'd be nailed to the cross by then!!!

dgodber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The most amazing buns I've ever made!
They were so delicious, I was unable to speak for 5 minutes after eating one!!

I would recommend watching the Bake Off programme where Paul Hollywood demonstrates the technique for shaping the buns - that's where I was going wrong in the past (mine would spread rather than rise)
Also, I soaked the dried fruit in brandy the night before with cinnamon, ginger, nutmeg and star anise.
Thanks for the tip about the cooking time! (15 minutes)

rachaelyoung's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made these and fairly pleased with the results. I thought 1 tsp cinnamon didnt sound like enough and comments confirmed this so i added a 2 tsp of mixed spice as well. despite this they were still a bit bland i thought so ended up making cinnamon butter to have with them and this did the trick. oddly i found that they took closer to 30 min in the oven to get them baked all the way through but this made the tops very brown. Despite all of this they came out pretty good for a first attempt at HCB

georginakonyves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to say like others that you should definitely keep an eye on them in the oven. Mine were ready by 14 minutes.

georginakonyves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow. A fantastic recipe. They taste and look delicious. You do have to set aside a bit of time to make these but the results are so worth it. I will never buy them from the shop again!

dromin123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After watching Paul make these I had to give them a try. Very pleased with the result. I had to give more time for the first proving, maybe my kitchen was too cold!
I just loved the flavour of the orange coming through. I will definitely make them again.

deeson's picture

I do not understand why on the tv programme the not x buns were made with only two hour proves. One with all the ingredients, then a prove and then divided into buns and a prove again. BUT the recipe asks for three proves, ie 3 hours. The flour, Suva, egg, milk and yeast, then kneaded, left for an hour and then add the fruit etc. I think I prefer the one I watched last night which was much easier. Is the recipe on the Internet wrong.

bacon-n-egg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I watched Paul Hollywood last night (Easter special) and his version of prep with this was completely different. This has 3 rises which I've never done before. I didnt get a decent rise either and mine were heavy and definitely not fluffy like the ones he showed us. Why 3 rises? The second rise should be when the buns are shaped and on the tray.

Added more spice than shown & mixed spice as per other recipes.

Another complaint was the dough crosses there were tough and inedible.

Prefer to glaze with local honey.

karene's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good recipe. Made with a class of 23 5 to 7 seven year olds. They loved the end result. Excellent.

jen-lewis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these today but was short of time so put all ingredients in my bread maker on the dough option just to mix and prove the dough. This worked beautifully, lovely tasty hot cross buns. I added more spice too!

emilycox85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made these twice now! delicious! although i didnt used the apple this time wish i did though as they are a little dry : )

solentgreen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are perfect for celebrating that our Lord Jesus was nailed to a cross and crucified to death for our sins. Yummy! We like to inject one with Raspberry jam, the person who gets the jammy one has to wear a crown of thorns for the whole of Easter, just a silly family tradition!

Ladyratatouille's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed the recipe to the letter or almost...just added extra cinnamon . They turned out perfectly. Easy recipe, simple steps. This was my first attempt so very pleased.

lauriem78's picture

First time making HCBs - these turned out reasonably well. It is very time consuming but that was fine as I managed to bake cookies and tidy the kitchen whilst it was rising. Really wish I'd read the comments here first, next time: more spice, less liquid, and use something else as glaze (no apricot jam so didn't bother with a glaze)

Pages

Questions

Tips