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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alissa's picture
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These were easy to make, but mine have a very strong yeasty taste, so I was wondering whether 2 sachets is too much? They were nice, but wouldnt make again.

alicia-foodoholic's picture
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I made these today, they were OK, but will try another recipe next year, to me they were more like rolls than buns!

You no what they say 'you never no I until you try'

sue331828's picture
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I made these today for easter. What can I say there lovely, especially hot from the oven. Light and Yummy.

Easy recipe to do.

damson's picture
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These came out really well. I didn't have currants so I used mixed fruit instead & it worked fine.

I was a bit concerned because the mixture seemed very sticky after the initial kneading however it didn't seem to affect the buns.

Nice recipe

mundrosa's picture
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As I live in Holland there are no Hot Cross Buns at Easter unless I make them. My daughter and I made this recipe yesterday and it is the best we've used. Absolutely delicious!

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