No image available
Member recipe

Hot Cross Buns

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 12

Taken from Delia Smith online. http://www.deliaonline.com/recipes/type-of-dish/sweet/hot-cross-buns.html If you want to make more distinctive crosses, use a flour-and-water paste made with 4 oz (110 g) plain flour and approximately 3 tablespoons water. Roll out thinly and divide into small strips, dampening them to seal.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 oz (50 g) caster sugar, plus 1 level teaspoon
  • 1 level tablespoon dried yeast
  • 1 lb (450 g) plain flour
  • 1 level teaspoon salt
  • 1 rounded teaspoon mixed spice
  • 3 oz (75 g) currants
  • 2 oz (50 g) cut mixed peel
  • 1.5-2 fl oz (40-55 ml) warmed milk
  • 1 egg, beaten
  • 2 oz (50 g) butter, melted
  • For the glaze:
  • 2 level tablespoons granulated sugar

Method

    1. First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.
    2. Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1 & 1/2 fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).
    3. Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise. It will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.
    4. Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425F (220C).
    5. Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.