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

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    andrea853
    24th Apr, 2011
    I'm just about to try these Hot X Bun's, just wondering how much milk to use. In the ingredients list it says 150mils, but in the method it says 50 mils, which one is correct please?
    bettybeeatch
    23rd Apr, 2011
    5.05
    i was a homemade hot cross bun virgin till i made these today and they are sooooo much nicer than shop bought i'm never buying them again :)
    mindy64
    22nd Apr, 2011
    5.05
    Made these today (Good Friday). Great recipe, deliciously light - will probably add more spice next time though!!
    memphis07
    22nd Apr, 2011
    I've made these twice now and was really pleased with the result. The second time I added a little more mixed spice and they tasted even better. I don't think I'll be buying shop bought ones again!
    stephie_kay
    22nd Apr, 2011
    5.05
    Absolutely delicious. taste even better than the shop bought
    s0791678
    22nd Apr, 2011
    5.05
    delicious! i used mixed dried fruit and doubled the quantities and it was lovely!
    bronwynkate
    22nd Apr, 2011
    5.05
    Just took these out of the oven and am trying to stop my four-year-old from devouring the lot. Turned out a treat, will definitely be making these again! Only changes were using 20 grams fresh yeast instead of dry because I prefer it and adding sugar to the flour paste. Lovely!
    rzantvoort
    22nd Apr, 2011
    5.05
    Made these yesterday and ate my first Hot Cross Buns in over 20 years (I live abroad). I only used 10g of yeast and made the dough in a bread machine. They were utterly delicious! Very easy to make too. Thanks, James ;-)
    Wonda_Wendy
    22nd Apr, 2011
    4.05
    Made these last night - super yummy! My brand new Kenwood Chef mixer did all the kneading :) I added a little mixed peel and just under a teaspoon of "bread improver" to keep them from being too heavy (home made breads can be) and I got light fluffly buns. After all the "yucky cross" comments by others I decided to make up my own so I winged it with 2 parts flour, 1 part caster sugar and a little water to make a runny paste then put it in a freezer bag, peirced the corner with a skewer and piped on my crosses - occassionally a little lump blocked the hole I just pinched it out and kept going - they turned out really well. So those were the prototypes, I will make a batch for the extended family tomorrow with just a tiny bit more mixed spice :) HAPPY EASTER EVERYONE!
    kej182
    20th Apr, 2011
    3.05
    They taste a bit yeasty so next time I would use less yeast.

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