Hot Cross Buns

Hot Cross Buns

Celebrate Easter by baking a batch of classic hot cross buns to share with family. They're surprisingly easy to make and these seasonal spiced treats can be mastered in just a few easy steps with our Easter recipe.

Servings: 12 people

Preparation

Make the Dough

Put 225ml milk in a small pan and gently heat until just below boiling point. Stir 50g diced butter into the hot milk until melted. Leave to cool for 5 mins, then stir in 2 beaten eggs. Sift 500g strong white bread flour, 50g caster sugar, 7g (1 sachet) fast-action dried yeast, 1 tsp cinnamon and ½ tsp mixed spice into a mixing bowl with a pinch of salt; stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.

Knead

Tip the dough out onto a floured work surface and knead for 10 mins, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hr, or until doubled in size.

Add the fruit

Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter 150g raisins and 75g mixed peel into the centre; bring up the sides to enclose the fruit. Knead, on a floured surface, for 5 mins more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.

Shape the dough

Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with nonstick baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and leave to prove for about 20 mins, or until a fingertip leaves a small impression in the dough.

Pipe the crosses

Preheat the oven to gas 6, 200°C, fan 180°C. Mix 100g plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 mins, or until golden with the bases sounding hollow when tapped.

Glaze

Leave the buns to cool a little on the baking tray. Meanwhile, heat 2 tbsp shredless orange marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun

Enjoy!

Enjoy warm, from the oven or toasted, and spread with butter, if you like. 

Ingredients

For the crosses and glaze:

Shop ingredients

Ingredients

For the crosses and glaze:

Shop ingredients Shop ingredients

Preparation

Make the Dough

Put 225ml milk in a small pan and gently heat until just below boiling point. Stir 50g diced butter into the hot milk until melted. Leave to cool for 5 mins, then stir in 2 beaten eggs. Sift 500g strong white bread flour, 50g caster sugar, 7g (1 sachet) fast-action dried yeast, 1 tsp cinnamon and ½ tsp mixed spice into a mixing bowl with a pinch of salt; stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.

Knead

Tip the dough out onto a floured work surface and knead for 10 mins, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hr, or until doubled in size.

Add the fruit

Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter 150g raisins and 75g mixed peel into the centre; bring up the sides to enclose the fruit. Knead, on a floured surface, for 5 mins more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.

Shape the dough

Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with nonstick baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and leave to prove for about 20 mins, or until a fingertip leaves a small impression in the dough.

Pipe the crosses

Preheat the oven to gas 6, 200°C, fan 180°C. Mix 100g plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 mins, or until golden with the bases sounding hollow when tapped.

Glaze

Leave the buns to cool a little on the baking tray. Meanwhile, heat 2 tbsp shredless orange marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun

Enjoy!

Enjoy warm, from the oven or toasted, and spread with butter, if you like.