Easy hot cross buns

Easy hot cross buns

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(23 ratings)

Prep: 20 mins Cook: 15 mins Plus rising

More effort

Makes 8
Delicious warm from the oven, or lightly toasted for tea or breakfast

Nutrition and extra info

Nutrition: per bun

  • kcal374
  • fat8g
  • saturates4g
  • carbs71g
  • sugars25g
  • fibre3g
  • protein10g
  • salt0.49g
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Ingredients

    For the buns

    • 500g strong white bread flour
    • ½ tsp salt
    • 2 heaped tsp mixed spice
    • 50g caster sugar
    • 50g butter, chopped into cubes
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g mixed dried fruit
    • 7g sachet easy-blend dried yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 200ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the crosses & glaze

    • 3 tbsp plain flour
    • honey or golden syrup, for brushing
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    Method

    1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.

    2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.

    3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.

    4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.

    5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.

    6. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

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    Comments, questions and tips

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    sue_davies
    25th Mar, 2016
    0.05
    Disappointed, although they looked great they were heavy and not pleasant.
    adnamabrown
    3rd Apr, 2015
    3.8
    Made these this morning. Didn't read the comments before I did though. I used the ingredients as stated, but kneaded the dough for 5 mins in my mixer, before leaving for approx 20 mins. I then divided into 8, shaped and left to prove under cling film for nearly 2 hours. End result was lovely buns that my husband kids have absolutely loved.
    jaynepearson
    31st Mar, 2013
    5.05
    Forgot to rate - only gets five stars after all the tweaks.
    jaynepearson
    31st Mar, 2013
    5.05
    After everyone's comments, I made these using the same ingredients, but kneading for ten minutes or so before the first rise, then again for a couple of minutes after knocking back. I left them to rise until doubled in size the first time, which took about two and a half hours, then about an hour the second time. I rolled into 12 buns, rather than the eight suggested, and they were still pretty generously sized. I glazed them with a sugar glaze made with one tablespoon sugar and one tablespoon water - either bring to a simmer in a tiny saucepan or (easier) stick in the microwave for about 20 seconds and then swish it round. Much nicer than glazing with golden syrup or honey, which would taste completely wrong. I added half a tablespoon of sugar to the dough for the crosses and they tasted fine. The buns were lovely and light, and tasted exactly as they should do.
    noble1234
    30th Mar, 2013
    4.05
    I just made these today most people said they where a bit heavy mine turned about fine maybe just a bit more flavor was needed but overall they where good oh and also for the glaze instead of golden syrup or honey i just mixed water and sugar on a low heat just before they came out the oven the applied it while they where still warm. Enjoy :)
    katy_styles24
    29th Mar, 2013
    5.05
    This recipe is a great recipe for hot cross buns as its easy and are quick to make for Easter. I decided not to leave them to rest and instead I kneaded for ten minutes or more as I usually do when I'm making bread type products. The cross I thought didn't taste bad as its only flour and water so what do you expect from a flour and water mixture. If you wanted to make it better you could add a bit of sugar for a sweetening. I used golden syrup on the top of the buns and I thought it was really nice and they are meant to be a bit sticky. Overall it's a really good recipe and I don't know what everyone is on about saying they aren't good.
    lindsey77
    9th Apr, 2012
    I can't give this recipe any stars as it is AWFUL! The end result was heavy and dull, and not from my baking skills!
    hitsme
    6th Apr, 2012
    I made this recipe yesterday and they were lovely great as easter is on its way i couldn't do the crosses . The flour and water paste just went lumpy. When we did this at school it was ok so why do the crosses not work?. Mine were not heavy so i don't no why other peoples were. I have got a suggestion for people who find them heavy. Kneed for more than five minuites then shape them. Also put oil on the cling film that is what we are taught at school. I don't know why but it works! Love them Thanks for the recipe
    ugm5efk
    25th Apr, 2011
    3.05
    they tasted delicious but were quite heavy, probably due to the fact that they didnt require kneeding.
    juliebirchall
    22nd Apr, 2011
    I've made lots of hot cross buns in the past (living in the US where I can't get them). I've never had any success if I don't allow a double rising...I can always hear my Grandpa's voice (he was a baker) telling me they have to prove twice! You can make your own mixed spice. Pumpkin Pie spice doesn't contain allspice (or at least the ones I have seen don't). Allspice is the most important part of the spice mix, you need equal parts of Allspice, Nutmeg, Cinnamon, Ginger and Ground Cloves. As for the crosses, I think you just have to make the mixture as runny as you can without it being unmanageable. I'm going to make them now and hope everyone else in my apartments likes the smell as much as I do!

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