Hot Cross Buns Recipe
It would be rude not to be tucking into a warm hot cross bun whilst writing this post and I cannot believe how much I have missed these.
If you haven’t ever had a hot cross bun, they are a sweet bread dough with dried fruits (such as raisins) and topped with a cross to represent Jesus on the crucifix. Now, for those looking at this recipe and thinking that it is easier just to pop to the supermarket, just imagine the smell that fills your home and the taste of fresh bread to tempt you otherwise.
As I am no longer able to buy these delights, it gave me more of a reason to make a recipe to have to hand when easter comes around (or I simply fancy them). Although there are a number of ingredients, please just think of it as adding the wet to the dry ingredients and making a dough (as it really is much simpler than it may seem).
As always, my recipe is based on an amount that isn’t going to mean any going to waste and with 6 I am sure you’ll polish them of in a few days maximum (says the guy who has already ate one before even finishing the recipe post)!
Hot Cross Buns
Equipment
- kitchen machine with dough hook (optional)
- microwave (optional)
- sieve
Ingredients
- 150 ml milk (lukewarm) I microwaved for around 30 seconds
- 30 g sugar
- 5 g dried yeast
- 300 g flour, plain
- 1 good pinch salt
- ½ tsp cinnamon
- ½ tsp vanilla sugar optional
- ½ tsp mixed spice I use lebkuchengewürz
- 30 g butter, soft I microwaved for 15 seconds
- 1 large egg, beaten
- 2 tbsp juice from an orange
- 100 g raisins/cranberries I used 85g raisins & 15g cranberries
- 1 tsp oil
paste for cross
- 2 tbsp flour, plain around 30g
- 2 tbsp water around 30ml
glaze
- 1 tbsp apricot jam, warm I microwaved for 20 seconds
Instructions
- Place milk, sugar and yeast into a jug and leave for 5 mins for yeast to activate.
- Sift into bowl/kitchen machine bowl the flour, salt, cinnamon, allspice and vanilla sugar.
- Add butter to the bowl and rub into the flour mix or place the machine onto a medium setting.
- Add the egg, juice and yeast mix to the bowl and mix together (continue on a medium setting) until all the ingredients are combined and a dough is forming.
- Add the raisins/cranberries to the dough and knead for 5-10 minutes until like elastic.
- Form a ball and brush the oil all over the ball and leave it in the bowl to rest (covered with clingfilm) for an hour.
- Once doubled in size, punch the dough to release the air and divide the dough into 6.
- Roll each amount into a ball and place it onto a tray with baking paper leaving some space in between so you have 2 rows of 3.
- Preheat the oven to 180 degrees c (fan) and leave the buns covered with clingfilm or a clean tea towel for 15 mins.
paste for cross
- Whisk/mix together the flour and water to create a thick paste and pipe (I used a freezer bag and snipped the corner) the cross over the buns.
bake the buns!
- Place the tray into the oven for 10 minutes and then reduce the temperature to 160 degrees c (fan) and bake for a further 15 minutes.
glaze
- Take out the oven and brush the warm jam over the tops and sides of the buns whilst hot.
I wanted to thank you for this wonderful read!! I definitely enjoyed every bit of it. I have got you book-marked to check out new things you postÖ