Hot cross buns

Hot cross buns

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(106 ratings)

Prep: 30 mins Cook: 20 mins Plus proving

More effort

Makes 15
Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal226
  • fat4g
  • saturates2g
  • carbs41g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.5g
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Ingredients

    For the buns

    • 300ml full-fat milk, plus 2 tbsp more

      Milk

      mill-k

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

    • 50g butter
      Butter

      Butter

      butt-err

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

    • 500g strong bread flour
    • 1 tsp salt
    • 75g caster sugar
    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 7g sachet fast-action or easy-blend yeast
      Yeast

      Yeast

      yee-st

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

    • 1 egg, beaten
      Eggs

      Egg

      egg

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

    • 75g sultana
    • 50g mixed peel
    • zest 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 1 apple, peeled, cored and finely chopped
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 1 tsp ground cinnamon

    For the cross

    • 75g plain flour, plus extra for dusting

    For the glaze

    • 3 tbsp apricot jam

    Method

    1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast (see Tip, below) into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

    2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

    3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

    4. Divide the dough into 15 even pieces (about 75g per piece – see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

    5. Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below). Bake for 20 mins on the middle shelf of the oven, until golden brown.

    6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

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    Comments, questions and tips

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    nmaslin
    14th Mar, 2016
    5.05
    Made these for my godparents , added more cinnamon as suggested below so worth the time to make. Forgot to add the mixed peel but still tasted amazing
    sonya80
    6th Apr, 2015
    Lovely, light buns. Made these yesterday after reading all the comments. Did the three proves and baked for 12 mins which was perfect. I added 2 tsp cinnamon, 1.5tsp mixed spice and a grating of nutmeg to the flour mix at the beginning. Used golden caster sugar, 125g wholemeal/375g white flour and unsweetened almond milk. Left out the apple and orange zest and used seedless raisins and currants as had some in the cupboard with some lemon zest. Glazed with 2tbsp golden caster sugar to 1tbsp water, melted together. Didn't bother with the crosses so were just fruit buns.
    Cinny
    5th Apr, 2015
    5.05
    I've just made two batches and followed previous comments : added more spice, including Mixed Spice and Nutmeg, mixed the spices and fruit (only had sultanas in Spain, didn't bother with the zest and apple) into the flour before adding the liquid. Proved it, re-kneaded, shaped the buns then proved again. Having mixed everything at the start I didn't see much point in proving three times and sure enough, turned out fabulous! Keep a sharp eye on the baking times though, the 2nd batch took less than 15 minutes. I also used icing sugar as suggested for the cross (should have seen the mess when my piping bag burst!) and used my home made lemon and ginger marmalade as a glaze as that was all I had. Both batches turned out delicious and with all the tweaking of the recipe I give it 5 stars.
    MrsDarbs
    5th Apr, 2015
    3.8
    I just made these and very glad I read all the comments about the lack of flavour before I began. I made the following changes; increased the amount of cinnamon Added 1.5tsp mixed spice Grating of nutmeg Vanilla Orange essence More butter More flour as the milk made it like a cake texture. My electric whisk has a kneading attachment so used that I only proved once for 1 hour 15 mins under hot radiator in blankets. I turned the temperature down to 175C and left for the same 15 mins as they caught at 190C. I also added some icing sugar to the flour mix for the cross. I didn't have any apricot jam so I used orange marmalade. It does seem a lot of changes are made by everyone, but as any recipe it is a guide and just one person's taste. For my first try ever at HCB, it worked a treat!
    KateB
    4th Apr, 2015
    5.05
    Made these yesterday and they were absolutely delicious! Stuck exactly with the measurements and they turned out perfect, I will definitely be making them again very shortly!
    keiferYYC
    4th Apr, 2015
    5.05
    Made these yesterday and they turned out great! I followed the suggestions to up the cinnamon, so I used 1 1/2 tsp which I though was just right after tasting one; after all, these aren't cinnamon buns. I also don't drink full fat milk and I'm not going to buy a litre just for this, so I used 200 ml of 33% cream and he rest with skim milk. I wasn't too worried about my ratio as this is an enriched dough, so the extra fat wasn't going to hurt. I also upped the sultanas a bit as well as the peel, as I like some bits in every bite. My complaint is the supermarket is always stingy with it, hence making my own, and with this recipe, from now on. When all was said and done I think each bun was around 80 g, which is big, but you only need one to toast! I too questioned not putting the cinnamon in with the flour to get an even mix, because it won't - at least for me it didn't - evenly distribute during the folding in with the fruit without over handling the dough. After cutting open and toasting a few, I rather like the unevenness, which isn't drastic if you have done a good job of working the fruit in. It suggests the complete opposite of a store bought bun. I did all three rises, as I felt it might give better flavour and I wasn't in a hurry, so perhaps next time I will try two to see if there's a difference. I also took the other suggestion to make the cross with 2/3 flour to 1/3 confectioners sugar - which is basically a two to one ratio - so 1/4 cup of flour and two tablespoons of confectioners sugar was the perfect amount to dress all the buns. Note that it will spread when baking, so a 1/4" piping will look just about right on these buns. Lastly, yes, keep an eye on these babies, as you don't want to over bake them, as they are abit of work, but so worth it.
    marychef
    3rd Apr, 2015
    Love these. Just made them and they are gorgeous but agree with the cooking time comments. I had problems with the cross bit, so 6 of them are hot cross buns and the reat are just buns!
    janaskar
    3rd Apr, 2015
    5.05
    Oops forgot to rate! Well worth 5 stars!
    janaskar
    3rd Apr, 2015
    5.05
    First attempt at making hot cross buns. Read all the reviews before I started. Added mixed spice, nutmeg and more cinnamon and added it to the dry ingredients in the beginning. Used sultanas, dried cranberries and dried blueberries( left from previous recipes) together with the apple and orange peel. Didn't have jam or golden syrup so made a glaze from 45g caster sugar, 25ml boiling water and half a teaspoon of vanilla. Made 15 rolls and took 15 min to bake. Delicious and moist and very yummy!!!
    kak
    3rd Apr, 2015
    Quite disappointed in this recipe - definitely lacking a lot of spice!!! Wish I had read all the comments before I started. Also, I found it quite difficult to really mix in the fruit and cinnamon thoroughly so found the final result kind of "streaky".

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