Cheat's hot-cross buns

Cheat's hot-cross buns

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(3 ratings)

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Cooking time

Cook: 1 hr - 2 hrs

Skill level

Moderately easy

Servings

Serves 10

A bread mix makes these Easter hot-cross buns a simple treat to knock up

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
298
protein
9g
carbs
54g
fat
7g
saturates
3g
fibre
2g
sugar
8g
salt
1.07g

Ingredients

For the buns

  • 500g pack white bread mix
  • 2 heaped tsp mixed spice
  • 50g butter, chopped
  • 50g golden caster sugar
  • 50g mixed peel
  • 85g currants
  • 100ml milk
  • 1 large egg

For the crosses and the glazes

  • 3 tbsp plain flour
  • golden syrup, for brushing

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Method

  1. Tip the bread mix into a bowl and stir in spice and sugar. Rub in the butter with your fingertips. Stir in the peel and currants.
  2. Pour 100ml/4fl oz water onto the milk, then beat in the egg and pour into the dried ingredients. Mix to a very moist dough (the wetter the better). Leave for 5 mins then cut in to 10 equal pieces and roughly shape into buns with oiled hands (this helps to stop the mixture sticking too much). Even though the mixture is very moist, try not to use extra flour as it will toughen the dough.
  3. Space the buns apart on 2 greased baking sheets, cover loosely with cling film, then leave in a warm room until about half again in size. This will take anything from 45 mins to 1 hr 15 mins, depending on how warm and moist the environment is.
  4. When the buns are risen, heat oven to 220C/fan 200C/gas 7 and make the crosses. Mix the flour with 2½ tbsp water to make a paste. Pour into a plastic food bag and make a tiny nick in one of the corners. Pipe crosses on each bun. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture and brush with golden syrup. They’ll keep fresh for a day, and after that are best toasted.

Recipe from Good Food magazine, April 2005

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Comments

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fiona7421's picture
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I made the mix in my bread maker then rolled it into buns and rested for 30 minutes. The whole family loved them.

laevans's picture

re trouble piping crosses, you can always make the flour and water paste thick enough to take a piece to roll into a 'sausage' and then cut to appropriate length and lay across buns.

hia06av's picture

I have made these making my own 'bread mix'. Just use 500g of strong white flour with a 7g sachet of yeast adding a pinch of salt if you wish then follow the recipe as stated. Having had limited success with piping crosses I just mark the cross with a knife and leave it as that!

chouxy's picture
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lovely recipe BUT.... found that missing out the first rising(ie:before shaping)the buns were not as light as on making them the 2nd time and putting in a warm place for 45mins before shaping.The results were lovely.Letting the dough rise twice certainly made the difference.

adelphi's picture
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no i did what the recipe said,i thought i would try it out before eastetr

adelphi's picture
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it says for this recipe the wetter the better not so, did any one find this as well

tomaxworthy's picture

Are you sure you want us to warm-up the oven at the start?

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