Breads & Bakingbiggerbolderbaking4.8
Hot Cross Buns Recipe
Enjoy my spiced, sweet Hot Cross Buns recipe, which are a lovely sweet bread with mixed fruit perfect for Easter and Springtime baking.
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 20 min👤 Patricia Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- whisk
📝 Preparation Steps
1
Making the Buns
2
In a large bowl sieve the flour, salt and mixed spice. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the sugar, lemon zest and yeast.
salt1 teaspoon(1 ½ oz/45 g) cold butter (, cut into cubes, plus extra for greasing)3 tablespoons(5 oz/142 g) raisins or sultanas1 cupground mixed spice2 teaspoons
3
Beat the egg with the warm milk then add to the dry ingredients. Mix together to a form a soft, pliable dough.
(1 ½ oz/45 g) cold butter (, cut into cubes, plus extra for greasing)3 tablespoonslarge egg1(5 oz/142 g) raisins or sultanas1 cupegg wash, to glazemilk1 tablespoon
4
Turn out the dough onto a lightly floured work surface. Sprinkle over the mixed dried fruit then knead the dough lightly for about ⏱️ 5 minutes. The dough should be smooth and elastic with dried fruit throughout.
5
Grease a large bowl with oil. Shape the dough into a ball and place it into the prepared bowl. Cover with cling wrap and set aside in a warm place for ⏱️ 60 - 90 minutes to proof. The dough should double in size.
6
Turn out the proofed dough onto a lightly floured work surface and divide it into 12 equal pieces, roughly 3 ½ oz each. Roll each piece into a ball.
7
Grease a baking tray with butter and transfer the buns to the tray in rows 4 x 3. Cover with cling wrap and return to a warm spot to proof for another hour, until the rolls proof together.
8
After the second proof preheat the oven to 400°F (200°C). Brush the buns with egg wash for a shiney finish.
(1 ½ oz/45 g) cold butter (, cut into cubes, plus extra for greasing)3 tablespoonslarge egg1(5 oz/142 g) raisins or sultanas1 cupegg wash, to glaze
9
Baking the Buns
10
Bake for about ⏱️ 20 minutes, or until golden-brown.
11
As soon as you remove the buns from the oven, brush them with a little warmed honey or golden syrup then set aside to cool on a wire rack.
(1 ½ oz/45 g) cold butter (, cut into cubes, plus extra for greasing)3 tablespoons(5 oz/142 g) raisins or sultanas1 cupwarmed honey, to glaze2 tablespoons
12
Frosting the Buns
13
Whisk together the icing ingredients until smooth but stiff enough to hold its shape. If it is to stiff add a splash more milk.
(1 ½ oz/45 g) cold butter (, cut into cubes, plus extra for greasing)3 tablespoons(5 oz/142 g) raisins or sultanas1 cupmilk1 tablespoon
14
Scope into a piping bag fitted with a small nozzle. Carefully pipe a cross on the cooled buns. Set aside while the icing sets for ⏱️ 30 minutes.
15
Serve the buns with butter and a big cup of tea. Store leftovers in an airtight container at room temperature for up to 2 days.
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