Hot cross buns

Hot cross buns

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(50 ratings)

Prep: 45 mins Cook: 15 mins Plus rising and proving

More effort

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

  • Freezable

Nutrition: per bun

  • kcal242
  • fat6g
  • saturates3g
  • carbs44g
  • sugars14g
  • fibre1g
  • protein6g
  • salt0.46g
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Ingredients

    For the dough

    • 450g strong white flour, plus extra for dusting
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 2 x 7g sachets 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…

    • 50g caster sugar
    • 150ml warm milk

      Milk

      mill-k

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

    • 1 egg, beaten
      Eggs

      Egg

      egg

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

    • 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
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 100g currant

    To decorate

    • 4 tbsp plain flour
    • 2 tbsp granulated sugar

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    mdej123
    9th Apr, 2012
    4.05
    Very nice texture and not too tricky to make, with the help of my 11 year old. Needed more spice for me though, hence the 4 stars, would use 1 tsp mixed spice next time.
    mrshendo77
    8th Apr, 2012
    I added 1.5 times spices as we liked the spicier flavours. Keeping the cross paste really thin with an icing pen also helped with the cross part. Love them!!
    rebeccafalknerjones
    8th Apr, 2012
    5.05
    a great success everytime and always gone within a day of making them! Perfect!
    mcinnes4
    7th Apr, 2012
    Easter is tomorrow, so i am making t he dough now and cooking them ready fro tomorrow morning. Kids are going to love them, I omit the currants. Happy Easter to All.
    wendywoo1973
    6th Apr, 2012
    3.05
    Tasted great and easy enough to make. Prefer the taste of shop-bought ones though - oops sorry!
    fayscafe
    31st Mar, 2012
    5.05
    I was a bit hesitant at making an "easy" version of hot cross buns but WOW they are great and the white paste beats all the pastry lays.
    littlefarmgirl
    25th Feb, 2012
    5.05
    I made them for the first time for my husband who loved them so mush that i had to make them again 2 days later, I have one question can you use fresh yeast or do you have to use dried.
    esmilky
    8th Jul, 2011
    5.05
    My 4yr old girls and i have made these hotcross buns three times now, and not only are they really easy to make, they are delicious! All the family love them and we will certainly be making them on a regular basis!
    beautifuljulie
    9th Jun, 2011
    5.05
    Very good!
    Julia S
    3rd May, 2011
    5.05
    Made these for Easter using my bread machine. Although the first batch turned out really well, my husband does like them spicy so I increased the mixed spice to 1 tsp and added ½ tsp salt to bring out the flavour further. I had to substitute raisins for currants (these do not appear to be available here in India at the moment) but still had a lot of very happy expatriate Brits! I also batch-baked them in a 23 cm square cake tin, Australian style, rather than making individual buns which everyone also liked. Lovely toasted the next morning and incredibly filling!

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