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The Best Hot Cross Buns


Basket of Hot Cross Buns

Check out our Hot (Cross) Buns 😍!! Easter, for the Brits, is not the same without them, and we’re giving this @paulhollywood recipe a go! We kneaded the dough by hand

💪🏼+❤️= 🍞, that’s therapy right there. You could also use a mixer with dough hooks, but you won't get the same satisfaction, trust us!


Either way, this is really easy to make as far as bread goes. It does need to rise three times but the active time is about 20 minutes. This dough is also very forgiving, making it a good one if you’re new to baking bread. Having started this dough at 9am and actually gotten around to baking the buns at 6pm, we let the dough rise at the different stages for much longer than the recipe called for, and still yielded stellar results.


We ate three of them straight off the cooling rack slathered with butter (salted, of course!), the rest we’re toasting. Aaaaannd it looks like we’ll have to head back to the kitchen to top up our basket of buns for Easter brunch!


Hot Cross Buns


For the buns:

  • 1-1/4 cups (300 ml) whole milk

  • 3-1/2 tablespoons (50 g) butter

  • 4 cups (500 g) strong white bread flour

  • 1/3 cup (75 g) sugar

  • 1 teaspoon salt

  • 2 teaspoons (7 g) sachet fast-action yeast

  • 1 egg, beaten

  • 1/2 cup (75 g) sultanas, currants or raisins

  • 1/2 cup (80 g) mixed peel (or just add more currants)

  • 1 apple, chopped into small pieces

  • 1 orange, zest only

  • 2 teaspoons cinnamon

  • vegetable oil, for greasing the bowl


For the cross:

  • 2/3 cup (75 g) flour

  • 4-5 tablespoons water


For the glaze:

  • 3 tablespoons apricot jam

In a saucepan, bring the milk to a boil, then remove from heat and add the butter. Leave to cool until lukewarm.


Put the flour, sugar, salt and yeast into a bowl, make a well in the center. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.


Tip the dough onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic, be patient and enjoy the process! Alternatively, you can knead this with an electric mixer using dough hooks.


Transfer the dough to a lightly oiled bowl. Cover with oiled plastic wrap and leave to rise in a warm place for 1 hour, or until doubled in size.


Add the sultanas, mixed peel, orange zest, apple and cinnamon. Knead the ingredients into the dough, making sure everything is well distributed. Cover with oiled plastic wrap and leave to rise for 1 more hour, or until doubled in size.


Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment paper, leaving enough space between the buns for the dough to expand. Lightly cover with the oiled cling filmt then set aside to prove for 1 more hour.


Preheat the oven to 425F (220C).


To make the cross, mix the flour with about 4-5 tablespoons water to make a paste, adding the water 1 tablespoon at a time. You want the paste to be fluid enough to pipe but not drippy. Spoon into a piping bag with a small nozzle, or a plastic bag with the corner cut off. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 18-20 mins on the middle shelf, until golden brown.


Gently heat the apricot jam to melt, then sieve it to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.


Close-up of Hot Cross Buns

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