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Hot cross buns

Name: Hot cross buns
Total time: 40 min
Ingredients: strong white bread flour 450g; easy bake yeast 7g sachet; cinnamon 1 tsp; mixed spice 3 tsp; nutmeg a good grating; caster sugar 3 tbsp; flame raisins or golden sultanas 100g; chopped mixed candied peel 50g; whole milk 225ml, warmed; butter 50g, melted; egg 1 large, beaten; plain flour 50g; marmalade 3 tbsp

40 minutes + proving
makes 12
Easy

One a penny two a penny Hot Cross Buns! Try our foolproof recipe this Easter, made juicy with golden sultanas, fragrant with nutmeg, and sticky with marmalade

By Adam Bush

Published: January 28, 2021 at 11:40 am

Make your own hot cross buns, or for a dairy and egg-free version, check out our vegan hot cross buns. Use any leftovers in our hot cross bun bread and butter pudding.

We’ve also got plenty more exciting Easter baking ideas to try, including an Easter cheesecake, white chocolate Easter cake and Easter biscuits.

Want to know the best supermarket hot cross buns? Read the results of our expert taste test.

Ingredients

strong white bread flour 450g
easy bake yeast 7g sachet
cinnamon 1 tsp
mixed spice 3 tsp
nutmeg a good grating
caster sugar 3 tbsp
flame raisins or golden sultanas 100g
chopped mixed candied peel 50g
whole milk 225ml, warmed
butter 50g, melted
egg 1 large, beaten
plain flour 50g
marmalade 3 tbsp

Method

Step 1

Mix the flour, yeast, spices, sugar and 1 tsp salt in a bowl, then stir in the raisins and peel.
Step 2

Make a well in the centre then add the milk, melted butter and beaten egg. Mix with a butter knife, then use your hands to bring everything together as a dough. Tip out onto a floured worksurface and knead for a few minutes until smooth.
Step 3

Put back in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1½-2 hours until doubled in volume.
Step 4

Tip out onto a lightly floured worksurface and knead briefly. Divide into 12 equal pieces and shape each piece into a round bun. Arrange on a large, lightly oiled, baking sheet. Cover with lightly oiled clingfilm and leave until doubled in size again.
Step 5

Heat the oven to 200C/fan 180C/gas 6. To make the cross, mix the plain flour with water to make a stiff but pipeable paste (3-4 tbsp). Put in a piping bag with a small nozzle. Use a sharp knife to score a light cross on each, then pipe crosses following the lines.
Step 6

Bake for 15-20 minutes until golden and risen. While still warm, melt the marmalade with a splash of water. Sieve into a small bowl then brush over each bun.