Hot cross buns Recipe

This Hot cross buns recipe is a soft and spicy recipe, which is made with mixed dried fruit and warm spices like cinnamon and nutmeg. It’s the perfect Easter treat, a classic British bake that’s well worth the effort.

Hot cross buns Ingredients

A classic combination for a truly traditional and festive bake.

For the Buns:

• 200ml semi-skimmed milk
• 50ml water
• 55g unsalted butter
• 2 x 7g sachets of dried yeast
• 455g strong bread flour, plus extra for dusting
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• Freshly grated nutmeg
• 55g caster sugar
• 1 teaspoon sea salt
• 1 large free-range egg
• 55g sultanas or raisins
• 30g dried cranberries
• 2 tablespoons mixed peel
• 2 balls of stem ginger, finely chopped

For the Cross & Glaze:

• 2 tablespoons plain flour
• Runny honey, for glazing

How To Make Hot cross buns

A step-by-step guide to these wonderfully soft, spiced, and fragrant buns.

1. Activate the Yeast: Gently warm the milk and 50ml of water in a small pan. In a separate pan, melt the butter. Transfer the warm milk mixture to a bowl and stir in the yeast to activate it.
2. Make the Dough: In a large bowl, sift the flour and mix in the salt, spices, a few good scrapings of nutmeg, the sugar, and the finely chopped stem ginger. Make a well in the center.
3. Combine and Knead: Pour the melted butter, the yeast mixture, and a beaten egg into the well. Mix with a fork until you have a rough dough, then transfer to a floured surface. Knead for about 10 minutes, until the dough is soft and springy.
4. First Rise: Place the dough in a clean, flour-dusted bowl, cover with a damp tea towel, and leave in a warm place for at least an hour, or until it has doubled in size.
5. Add Fruit and Second Rise: “Knock back” the risen dough by punching it down. Sprinkle over the dried fruit and mixed peel and knead them in. Divide the dough into 12 equal pieces, roll each into a ball, and place them on a greased and lined baking tray. Cover and let them rise for another 30 minutes.
6. Add Crosses and Bake: Preheat the oven to 190ºC/375ºF/Gas 5. In a small bowl, mix the 2 tablespoons of plain flour with 2 tablespoons of water to a thick paste. Gently pat down the risen buns, then use a piping bag or a spoon to carefully trace a cross over the top of each one.
7. Bake and Glaze: Bake for 15 to 20 minutes, until the buns are a deep golden brown. As soon as they come out of the oven, transfer them to a wire rack and brush generously with a little honey to give them a lovely sticky glaze.

Recipe Tips

For the most flavorful and perfectly fluffy hot cross buns.

• How to get the softest buns? The enriched dough, made with milk and butter, is key to a soft crumb. Also, be sure not to add too much extra flour during kneading. The dough should be soft and slightly tacky.
• Why isn’t my dough rising? This is usually a yeast issue. Make sure your yeast isn’t expired. The “tepid” milk and water mixture is also crucial—it should be warm to the touch, like a baby’s bath, but not hot, as water that is too hot can kill the yeast.
• Can I make these ahead of time? Yes. You can make the dough and let it do its first rise slowly in the refrigerator overnight. This will develop a deeper flavor. Just let it come to room temperature before shaping the buns. The baked buns are also fantastic the next day.
• How do I get a neat cross on top? A small piping bag with a fine, plain nozzle will give you the neatest and most traditional-looking cross. If you don’t have one, you can use a small plastic food bag with the corner snipped off, or carefully drizzle the paste from the tip of a teaspoon.

What To Serve With Hot cross buns

The classic accompaniment for this traditional Easter bake.

Hot cross buns are an Easter institution. They are famously and most deliciously served:

• Toasted and spread generously with good quality salted butter.
• With a slice of a sharp, crumbly cheese like a mature Cheddar.
• Alongside a hot pot of strong tea.

How To Store Hot cross buns

Keeping your festive buns fresh.

• Room Temperature: Hot cross buns are best eaten on the day they are baked. Store any leftovers in an airtight container or a bread bin at room temperature for up to 2-3 days. They are best when toasted.
• Freeze: These buns freeze brilliantly. Let them cool completely, then place them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature and toast to serve.

Hot cross buns Nutrition Facts

An estimated guide per bun.

• Calories: 280 kcal
• Carbohydrates: 55 g
• Protein: 8 g
• Fat: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Easy flatbreads Recipe
• Breakfast crumpies Recipe
• Deep-pan pizza Recipe