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Hot Cross Buns

Hot cross buns are believed to be from medieval England. At that time, these sweet buns were traditionally made and eaten on Good Friday as a way to celebrate the end of Lent and the beginning of Easter.


Over time, hot cross buns became more popular, and their recipe and ingredients were adapted to suit local tastes. Today, they are enjoyed in many parts of the world, often with variations such as chocolate chips, dried fruit, or different spices.


Hot Cross Buns

Ingredients


Dough

300ml Milk

55g Unsalted butter

500g Bread flour

2 x 7g Dried yeast

1 teaspoon Mixed spice

1 teaspoon Cinnamon

55g Caster sugar

2 Eggs

80g Sultanas

Cross paste

6 tablespoons Flour

4 tablespoons Water

Glaze

4 tablespoons Apricot jam


Method

Bring your milk to a boil, take off, the heat, center, and stir in the butter.

Leave to cool, not completely just till you can dip your finger into the milk. Want the milk to be lukewarm, not hot.

In a separate bowl, add the flour, salt, caster sugar, spices, and yeast and give a stir. Make a well in the middle.

Pour the warm milk mixture into the centre, add the eggs, and give it a quick whisk with a fork.

Use a wooden spoon and mix well. Now use your hands to form a sticky dough.

Tip the dough onto a floured surface and knead till smooth and elastic.

Put the dough into an oiled bowl, cover it, with cling wrap, and place it in a warm place till doubled in size.

Now add the sultanas and knead them into the dough.

Cover with cling wrap and leave to rise until doubled in size.

Divide into 15 pieces about 70g each. Roll each one into a smooth ball.

Line two baking trays with baking paper and place balls onto the trays, leaving some space in between each ball.

Cover with a tea towel, then let it rise for another hour.

Heat oven to 200°C.

Mix the flour with the water to make a paste, it should be a thick taste.

Spoon into a piping bag and pipe a cross over the buns.

Bake for 20 minutes until golden brown.

Heat the apricot jam till melted, brush over the top of the warm buns, and leave to cool.

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