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Hot cross muffin buns

Hot cross muffin buns

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A star rating of 4.3 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Including breadmaker and time to rise and bake
  • Easy
  • Makes 9 buns

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

  • Freezable (unglazed)
Nutrition: per bun
HighlightNutrientUnit
kcal352
fat8g
saturates4g
carbs65g
sugars8g
fibre2g
protein10g
low insalt0.54g
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Ingredients

  • 450g strong white bread flour
  • ½ tsp salt
  • 50g butter , cut into pieces
  • 7g sachet easy-blend dried yeast
  • 2 tsp ground mixed spice
  • 50g golden caster sugar
  • finely grated zest 1 lemon
  • 275ml/9fl oz milk , plus extra to glaze
  • 2 eggs , beaten
  • 200g luxury mixed dried fruit , cherries halved

For the crosses and glaze

  • 2 tbsp plain flour
  • golden syrup , to glaze

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2004

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Overall rating

A star rating of 4.3 out of 5.16 ratings
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