Hot cross buns

Toasted hot cross buns with butter are the ultimate Easter treat, so try making your own at home.

Serves: Makes 20

Preparation time:  40 minutes

Cooking time:  15 minutes

Cooling time: 1 hour and 30 minutes (rising time)

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You will need

  • For the buns:
  • 3 level teaspoons fast action dried yeast
  • 75g caster sugar
  • 250ml milk, warmed
  • 600g plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 80g butter, cubed
  • 160g sultanas
  • 2 tablespoons cut mixed peel
  • 1 medium British free range Woodland egg, beaten
  • For the flour paste:
  • 35g plain flour
  • 2 teaspoons caster sugar
  • For the glaze:
  • 1 tablespoon sugar
  • 1 teaspoon powdered gelatine
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Recipe Information

Step by step guide to making Hot cross buns

  1. Combine the yeast with 1 tablespoon of the sugar and the milk in a bowl; whisk until the yeast is dissolved. Cover and stand in a warm place for 10 minutes or until frothy.
  2. Sift the flour, spices and salt into a separate bowl; rub in the butter until the mixture resembles breadcrumbs.
  3. Stir in the remaining sugar along with the fruit, yeast mixture, egg and 80ml warm water, or enough to make a soft dough.
  4. Turn the dough onto a lightly floured surface; knead for 10 minutes until smooth and elastic. Return to the bowl, cover loosely with oiled clingfilm. Leave in a warm place for 1 hour, until doubled in size.
  5. Tip onto a lightly floured surface and knead well to knock out all the air, then cut into about 20 pieces and shape into balls.
  6. Place, almost touching, in a circular pattern on a greased oven tray. Stand in a warm place for 20 minutes or until the dough is almost double in size.
  7. Preheat the oven to 220°C, fan 200°C, gas mark 7.
  8. Make the flour paste; sift the flour into a bowl, add the sugar then gradually stir in 3 tablespoons of cold water to make a smooth paste. Put the paste in a piping bag and pipe crosses onto the buns.
  9. Bake the buns for 15 minutes or until they sound hollow when tapped.
  10. Meanwhile combine the ingredients for the glaze with 1 tablespoon of water in a small pan and stir over a low heat, without boiling, until the sugar and gelatine are dissolved.
  11. Transfer the buns to a wire rack and brush the tops with the glaze.

Cook's tip: Hot cross buns freeze well so why not get ahead for Easter, or make a double batch for later. Brush the glaze on after defrosting, then warm through in the oven.

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Nutritional information for Hot cross buns

Nutritional information for Hot cross buns

Nutrition type per serving
Calories 205 kcal
Total Fat 4.3g
Saturated Fat 2.4g
Salt 0.29g
Sugar 13.0g

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