Originally posted last Easter, I thought I’d repost this as I will for sure be using my hot cross bun recipe again this week – and I hope you will too!
There’s nothing better than a hot cross bun to me. They’re sweet, they’re buttery and they remind me of spring like nothing else does. With Easter next weekend, this easy and delicious recipe is just what you need to make it special. I have used a traditional recipe, with the addition of dried dates which we had left over from another dish. However, you could simply use sultanas and raisins, or if you’re feeling adventurous, you could add chocolate chips, dried cranberries – anything you wish really. Once you’ve mastered the basics of the recipe, it’s easy to get experimental and create new flavours.
How to make hot cross buns:
Ingredients (makes 12)
- 450g strong white flour
- 1tsp salt
- 4tsp yeast
- 3tsp ground mixed spice
- 1tsp ground cinnamon
- 50g caster sugar
- 120g sultanas
- 50g dried dates
- 50g butter
- 150ml warm milk
- 75ml warm water
- 1 large egg
- 5tbsp strong white flour
- 2tbsp water (for the crosses)
- 1tbsp granulated sugar
- 2tbsp water (for the glaze)
- Tip the flour into a large mixing bowl and add the salt, yeast, mixed spice and cinnamon. Mix together well.
- Add the caster sugar and your dried fruits, mix again and make a small well in the middle.
- Add the butter, warm milk and water. This shouldn’t be boiling, but should be hot to the touch. I simmered mine whilst mixing my dry ingredients.
- Beat one large egg and add this to the water and milk in the centre of the bun mixture.
- Mix everything together to form a dough consistency. Begin with a spoon or spatula and then finish with your hands. The mixture should stick together and form a ball, and leave the bowl relatively clean.
- Cover the bowl with cling film and place a tea towel over top. Leave the bowl at room temperature for the dough to prove for 1.5 – 2 hours. Pop the oven on to 190 degrees. (Use this time to wash everything up, shower, clean your home!
- Your mixture should’ve doubled in size. Now divide the mixture into half, and half again. Divide each quarter into 3 balls the same size. Place on a greased baking tray and cover with a tea towel again. Leave for a further 30 minutes.
- Depending on the size of your baking tray, your balls may have swelled in size to the point where they are now touching – that’s okay! They’re easy to pull apart once baked. Pat each ball down slightly to create a hot cross bun shape.
- Mix the 5 tablespoons of strong white flour and 2 tablespoons of water in a small bowl. Either using a spoon or a piping bag draw a cross on to each bun.
- Place your tray of buns into the pre-heated oven for 15- 20 minutes, or until golden brown in colour.
- Mix together the sugar and water in a pan on a very low heat. When you take your buns out of the oven, brush them with the glaze immediately whilst they’re hot.
- Leave to cool for a couple of minutes, before transferring them to a cooling rack to cool completely.
- Cut your buns in half and lightly grill or toast, spread with butter and serve!
Enjoy with a cup of tea, and relax on the sofa. You deserve it after all that baking! 🙂