Hot Cross Buns are such a traditional Easter bake and I can never resist them every time they hit the shelves! Making your own at home does take a little time, which makes them perfect for a lazy Sunday bake. The results are definitely worth the effort – warm, sticky, spiced buns full of fruit. They are great slathered with butter or your favourite spread, and you can add jam too.
I started by stirring together strong white bread flour, yeast, salt, cinnamon, mixed spice and caster sugar in a large bowl.
In a small pan I melted the butter with the milk. Then I left it to cool for 10 minutes.
I made a well in the flour mixture, and poured in the milk and butter as well as an egg. Using my food mixer fitted with a dough hook I kneaded the dough for 10 minutes, then I put it into an oiled bowl, covered it with cling film, and left it in a warm place to rise for 1 hour.
Then I added the mixed dried fruit and split the dough into 12. I rolled them into balls and placed them on lined baking trays. Then I covered the trays again with cling film, covered with a tea towel and left for 1 hour.
Just before the hour was up, I made the flour paste for the cross on the buns. I mixed strong white bread flour with water until a thick paste formed then I put it in a piping bag and snipped off the end.
I used the piping bag to draw the crosses along the shaped dough buns.
Then I baked the Hot Cross Buns for 25 minutes until dark golden brown on top. Just before they came out of the oven I warmed up some golden syrup in a pan on the hob then when the Hot Cross Buns came out of the oven, I brushed the golden syrup on top to give them a lovely shiny and sticky sweet glaze.
The Hot Cross Buns tasted delicious! I scoffed one right after they came out of the oven warm with butter on.
Hot Cross Buns are such a lovely bake to make for your family over Easter. You could also add different kinds of dried fruits, citrus zest, or even chocolate chips if you wanted, to this recipe for a variety of flavours!
Products from Amazon.co.uk
Hot Cross Buns
For the dough
- 500 g Strong white bread flour
- 1 x 7g Sachet dried fast action yeast
- 1/4 tsp Salt
- 2 tsp Cinnamon
- 1/2 tsp Mixed spice
- 60 g Caster sugar
- 285 ml Semi skimmed milk
- 75 g Butter
- 1 Egg large
- 250 g Mixed dried fruit
For the 'cross'
- 75 g Strong white bread flour
- 4-5 tbsp Water
For the glaze
- 2 tbsp Golden syrup
In a small pan heat up the milk and butter, once the butter is melted take it off the heat and leave to cool for 10 minutes
Put the flour, fast action yeast, cinnamon, mixed spice, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together
Beat the egg in a bowl and mix it into the milk and butter mixture
Make a well in the flour mixture, and pour in the milk mixture. Mix it until a dough forms
Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment
Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour until doubled in size
Tip the dough out onto a floured surface and add the mixed dried fruit. Knead the dough until all the fruit is mixed well
Cut the dough up into 12 equal pieces, weigh them for accuracy if you like. Roll them into balls and place them onto a baking tray. Cover the tray with cling film, then a tea towel and leave to prove in a wamr place for 1 hour
15 mins before the dough is finished proving, pre-heat your oven to 200C Fan/220C/350F/Gas Mark 4, and make the flour paste for the cross on the buns by mixing the strong white bread flour with the water until a thick paste forms. Put it in a piping bag and snip off the end
Use the piping bag to draw the crosses along the dough buns
Bake the buns on for 20-25 minutes until dark golden brown on top
Warm the golden syrup on the hob in a small pan, and brush on top of the buns as soon as they come out of the oven to give them a lovely shiny and sticky sweet glaze
Serve immediately, store leftovers in an airtight container for up to 2 days
Pin for later!