Easy Hot Cross Buns Recipe

Hot cross buns

  • 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

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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.

Try more of our Easter baking recipes here...

Creme Egg Brownie Cake Recipe

Nutritional Information

  • Kcals 271
  • Fat 5.2g
  • Saturates 2.9g
  • Carbs 48.3g
  • Fibre 2g
  • Protein 6.8g
  • Salt 0.6g
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