Hot cross buns

Hot cross buns

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(77 ratings)

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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

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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

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Comments

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usfoodlover's picture
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Perfect hot cross buns. I followed the recipe exactly, even weighing each ball of dough and they turned out perfectly. The only thing that I would change would be to use a sugar glaze. I found the apricot glaze messy and difficult to make look neat.

joblogs's picture

Buns are beautiful & suprisingly easy to make....more spice needed though & a little less time in the oven - will definately make again.

sr3zuhause's picture

I made these today and was very pleased with the result. The buns are light and well-textured and size was just right. However, next time I would add the spices and fruit to the dry ingredients before kneading to ensure better distribution through the dough. I would also increase the spices to 2 teaspoons ( mixture of cinnamon and nutmeg and/or mixed spice.

Best hot cross bun recipe I have tried - wil definitely make again.

angelalpiggott's picture
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This was my first attempt at hot cross buns and they have turned out well. I also took mine out after about 13-15 minutes

jocjoc's picture
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They were cooked after about 12 minutes. I used golden syrup to glaze the buns as I'd run out of apricot jam which worked well. These were really good and I'll be making another batch next week.

cowen84's picture
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I made these early last month when my subscription came through. This was the 1st time I have ever made hot cross buns and for my 1st attempt I was very impressed with them. I think they could do with a little more spice, and I made a sugar glaze to go over them rather than the apricot jam with 50ml water and 50g sugar dissolved in a saucepan then brushed over the warm buns. They freeze really well and we finished off the last of them yesterday with the in-laws. Will definitely be making again.
Check out my baking blog
http://bumblebakery.blogspot.co.uk

thejollybaker's picture

Will be trying this recipe on Eater Sunday.
I can't wait to bake them!

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