Hot cross muffin buns

Hot cross muffin buns

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(13 ratings)

Prep: 3 hrs Including breadmaker and time to rise and bake

Easy

Makes 9 buns
Try this light and spicy version of everyone's favourite Easter treat

Nutrition and extra info

  • Unglazed

Nutrition: per bun

  • kcal352
  • fat8g
  • saturates4g
  • carbs65g
  • sugars8g
  • fibre2g
  • protein10g
  • salt0.54g
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Ingredients

  • 450g strong white bread flour
  • ½ tsp salt
  • 50g butter, cut into pieces
    Butter

    Butter

    butt-err

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

  • 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…

  • 2 tsp ground mixed spice
  • 50g golden caster sugar
  • finely grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 275ml/9fl oz milk, plus extra to glaze

    Milk

    mill-k

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

  • 2 eggs, beaten
    Eggs

    Egg

    egg

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

  • 200g luxury mixed dried fruit, cherries halved

For the crosses and glaze

  • 2 tbsp plain flour
  • golden syrup, to glaze

Method

  1. Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.

  2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.

  3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.

  4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.

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Comments, questions and tips

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AmadeoVampire's picture
AmadeoVampire
13th Oct, 2016
3.8
Tried this recipe today, and the reasults were wonderful! I don't have a bread maker, so I mixed the dough in my mixer and had it sit in a warm area for an hour before kneading and adding the fruit (which worked really well). The dough is exceptionally sticky which made it a bit of a challenge to work with, but in the end it was worth the effort.
birdsam
18th Apr, 2014
I have made this using my thermomix. They mixture is very sticky but I think I will proceed and see how they turn out. Will add in later after the tasting is done. These are really delicious. I didn't add anymore flour to the mix so it stayed very sloppy. I stirred the fruit in, then put half cup amounts into the pans. There is no way you could put balls of dough. I will definitely make them again.
marmiteetponpon's picture
marmiteetponpon
16th Apr, 2014
check this mega simple and delicious brioche recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/16/my-moms-mega-simple-brioche-recipe/
marmiteetponpon's picture
marmiteetponpon
16th Apr, 2014
check this mega simple and delicious brioche recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/16/my-moms-mega-simple-brioche-recipe/
zaraclarke
30th May, 2013
I this recipe is really good as i am going to be doing this for my food tech at school... It looks really nice.
abikinsey
2nd Apr, 2013
5.05
FANTASTIC!! After reading the comments I decided to put the 2 eggs in a jug and make up to 300ml with the milk as this is the usual ratio for a regular loaf, added the fruit after the programme finished (the next morning) then also kneaded a bit to mix them thoroughly through, so easy and so tasty, young & old alike were very happy on Easter Sunday morning!!
dollmakers
25th Apr, 2012
5.05
Sorry - keep forgetting to say things, last post - it made 12 instead of 9 quite happily and I used orange zest instead of orange. Tasty tasty tasty.
dollmakers
25th Apr, 2012
5.05
Oh and I made the dough by hand, let it prove for an hour, then split into buns and allowed to prove again.
dollmakers
25th Apr, 2012
5.05
Fantastic recipe - absolutely delicious and looked really lovely and rustic. I used dried cranberries, dried cherries and chocolate chips, which I had soaked in orange juice overnight (try to stop yourself eating it before adding to mixture!!) then glazed them with maple syrup rather than golden - delectable! Great re-warmed in the oven for 5 mins.
DianaB
7th Apr, 2012
5.05
Made exactly as per the recipe and they were huge but lovely.

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MrsEarlSummers
31st Mar, 2015
If you don't have a bread maker what are the instructions for doing that bit manually?
AmadeoVampire's picture
AmadeoVampire
13th Oct, 2016
3.8
The best way I find is to mix the ingredients in a mixer (using a dough hook) until all the ingredients are combined. Tip the dough onto a lightly floured surface and knead it, form it into a ball and, in a bowl, let it sit for an hour in a warm place to rise. After that simply follow on from step two.
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