Hot cross muffin buns

Hot cross muffin buns

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(12 ratings)

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Cooking time

Prep: 3 hrs Including breadmaker and time to rise and bake

Skill level

Easy

Servings

Makes 9 buns

Try this light and spicy version of everyone's favourite Easter treat

Nutrition and extra info

Additional info

  • Unglazed
Nutrition info

Nutrition per bun

kcalories
352
protein
10g
carbs
65g
fat
8g
saturates
4g
fibre
2g
sugar
8g
salt
0.54g

Ingredients

  • 450g strong white bread flour
  • ½ tsp salt
  • 50g butter, cut into pieces
  • 7g sachet easy-blend dried yeast
  • 2 tsp ground mixed spice
  • 50g golden caster sugar
  • finely grated zest 1 lemon
  • 275ml/9fl oz milk, plus extra to glaze
  • 2 eggs, beaten
  • 200g luxury mixed dried fruits, cherries halved

For the crosses and glaze

  • 2 tbsp plain flour
  • golden syrup, to glaze

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Method

  1. Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
  2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
  3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
  4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.

Recipe from Good Food magazine, April 2004

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Comments

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mrsm51's picture

I think I could have made 12 instead of 9 enormous buns. Nice well flavoured and no too much effort with a breadmaker.

lynnbradhall's picture
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My daughter and I found these messy to make, the dough was very claggy! She thought this was great! I thought the end result was great but worth the effort, I'm not sure!

ashleygerrald's picture

after seeing the bun pics on this page... I was wondering where I did see and taste this, it was on my trip on ferry to france in the dover dunkerque ferry route, thats was really a great experience to me and my friends too.

elizabeth60's picture
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Haven't got a bread maker so made the dough by hand. Was please at how well the paper liners worked. Great flavoured buns

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