Hot cross buns

Hot cross buns

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(45 ratings)

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Cooking time

Prep: 45 mins Cook: 15 mins Plus rising and proving

Skill level

Moderately easy

Servings

Makes 12

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per bun

kcalories
242
protein
6g
carbs
44g
fat
6g
saturates
3g
fibre
1g
sugar
14g
salt
0.46g

Ingredients

For the dough

  • 450g strong white flour, plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g caster sugar
  • 150ml warm milk
  • 1 egg, beaten
  • 50g unsalted butter, melted, plus extra for greasing
  • oil, for greasing

The spices and dried fruit

  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 100g currants

To decorate

  • 4 tbsp plain flour
  • 2 tbsp granulated sugar

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Method

  1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
  2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
  3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
  4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
  5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Recipe from Good Food magazine, April 2010

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Comments

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stephie_kay's picture
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Absolutely delicious. taste even better than the shop bought

s0791678's picture
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delicious! i used mixed dried fruit and doubled the quantities and it was lovely!

bronwynkate's picture
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Just took these out of the oven and am trying to stop my four-year-old from devouring the lot. Turned out a treat, will definitely be making these again! Only changes were using 20 grams fresh yeast instead of dry because I prefer it and adding sugar to the flour paste. Lovely!

rzantvoort's picture
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Made these yesterday and ate my first Hot Cross Buns in over 20 years (I live abroad). I only used 10g of yeast and made the dough in a bread machine. They were utterly delicious! Very easy to make too. Thanks, James ;-)

Wonda_Wendy's picture
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Made these last night - super yummy! My brand new Kenwood Chef mixer did all the kneading :) I added a little mixed peel and just under a teaspoon of "bread improver" to keep them from being too heavy (home made breads can be) and I got light fluffly buns. After all the "yucky cross" comments by others I decided to make up my own so I winged it with 2 parts flour, 1 part caster sugar and a little water to make a runny paste then put it in a freezer bag, peirced the corner with a skewer and piped on my crosses - occassionally a little lump blocked the hole I just pinched it out and kept going - they turned out really well. So those were the prototypes, I will make a batch for the extended family tomorrow with just a tiny bit more mixed spice :) HAPPY EASTER EVERYONE!

kej182's picture
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They taste a bit yeasty so next time I would use less yeast.

rosehungate's picture

does anyone know how many they last or if they freeze well?
Thanks!

aimee_cm's picture
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Feeling pretty smug right now with a batch of variously sized, very light and bouncy and tasty home-made hot cross buns. Will definitely use this recipe again.

ellie2182's picture
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end result excellent, tastes just like shop brought. Have faith though, the dough felt like glue when i mixed it and i was a little worried how it would turn out. The thing i changed was the yeast, i used 1 sachet, not 2

bobba_dwj's picture
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Great recipe - tried a few, and this was the best.

Works in bread machine as well - I added more water, but not sure if that was necessary. Used machine on basic recipe, dough raisin option. Proved for about 30 mins and then baked in oven.

lindad10's picture
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great recipe, I was impressed how well the buns turned out and had many compliments about the taste of the buns. Definetely will do this recipe again next Easter!!

kerryfranklin's picture
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Great hot cross buns, made these with my three year old and we had a lot of fun. I've made a few different hot cross bun recipes in the past and these are definitely the best. My husband has been asking me to make some more...and I will be! I also plan to try the alternatives suggested

nigellasno1fan's picture
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I followed the recipe exactly and they were perfect! I've tried a few hot cross bun recipes in the past without success. I'm really pleased I've found a recipe that has worked for me!

frenchsonya's picture

Has anyone tried using this recipe in a bread machine??

Ferial's picture
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Only used 1 sachet of yeast as well

Ferial's picture
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Forgot to give it the 5 stars it deserves!

Ferial's picture
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These were fantastic - the best I've ever made - light and with a lovely texture and colour. I followed a tip from Elizabeth David as well and added 1/4 tspn of ground cumin to the spice mix. You can't taste it but it definitely adds that little something!

marywesterback's picture
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Living in Finland where you can't get hot cross buns I've tried a few recipes over the last couple of years was keen to try these. The buns have turned out lovely and soft, without being stodgy and the fruit content seems just right to me. But they don't seem to be spicy enough to me, which is why I only gave them 4 stars. Now it could just be my memory playing tricks on me, but I'll just have to keep tweeking the seasoning a bit until I get the result I want!

beth82's picture
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I made these this morning and they turned out perfectly!!!! I haven't ever bothered to do Hot Cross Buns before but will definitely be making these again. The 4 clean plates were a giveaway that the kids wouldn't mind eating these again too!

abi_2505's picture
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This was my first ever attempt at hot cross buns. I was very pleased with the results and got great feedback from everyone who tried them. I did have to make a couple of changes though (my own fault for not checking the cupboards!) - I used granulated sugar instead of caster and sultanas instead of currants.

On the day I made them they were soft and springy but the next day they had become rather dry and compact and therefore only good for toasting - is that to be expected? Am I just too used to the supermarket stuff?!

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