Hot cross bun ring with spiced honey butter

Hot cross bun ring with spiced honey butter

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 25 mins Plus rising and proving

Skill level

Moderately easy

Servings

Makes 1 ring with 11 buns

Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per bun

kcalories
409
protein
10g
carbs
58g
fat
14g
saturates
8g
fibre
2g
sugar
18g
salt
0.7g

Ingredients

  • 300ml whole milk
  • zest 1 orange
  • 50g butter, cubed
  • 500g strong white flour, plus 140g for the crosses, and extra for dusting
  • 1 tsp cinnamon
  • 85g golden caster sugar
  • 7g sachet fast-action dried yeast
  • 1 large egg, beaten, plus 1 egg to glaze
  • oil, for greasing
  • 100g dried mixed fruit

For the spiced honey butter

  • 200g salted butter, softened
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • 4 tbsp clear honey

Buy Ingredients

Buy the ingredients for this recipe now via:

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

Method

  1. Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
  2. Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic – the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
  3. Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
  4. Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns – this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
  5. Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.

Recipe from Good Food magazine, April 2013

Ads by Google

Comments, questions and tips

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

Comments

Show comments
Hansku's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious! Making them again today, even though it's not Easter, why not! Not going to bother fiddling around to create a ring though. The butter is super yummy, and I was quite happy to enjoy the leftovers on some lovely crunchy wholemeal toast and a cup of coffee.

AdrianT01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Worked really well, although I divided the dough into 16 and used 11 from those for the ring, which filled my largest baking tray. It was my first attempt at anything bread related but was a success, and am pleased with how they look and taste. Hope my work colleagues agree as it's my entry for our Easter bake off!

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

These just didn't work for me. The dough was so sticky, I wasted most of it trying to get it off my hands. I added a lot more flour when kneading thereby changing the recipe. Even so, it was still sticky.

jweg1210's picture

Mine tasted good, but looked nowhere near as neat as the photo... the butter is a lovely extra.

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

Made these on Good Friday and they were very well-received. Dad said it was nicest he'd ever tasted. Although it looked nice assembled as a ring, it was more difficult to find room for when proving second time and once cooked. Far too much butter made, though, for us- I'd make quarter of that next time.

Questions

Tips