Hot cross bun recipe
It's always a good time of year for hot cross buns, but the sweet and spicy, glazed fruity treats are currantly - see what we did there? - piling up especially high on supermarket shelves around the country, so frankly it would be rude to ignore them calling out to us. If the onslaught of bun imagery has worked its magic, you're probably anticipating sinking your teeth into one (or several) before too long. If, however, you prefer the DIY approach, here's our perfect hot cross bun recipe for you to try.
Get recipes and more delivered straight to your inbox...
Hot cross bun recipe (makes 12 buns)
- 450g (1lb) plain flour, plus extra for dusting
- 1 tsp salt
- ½ tsp ground cinnamon
- 1½ tsp mixed spice
- 50g (2oz) butter
- 75g (3oz) currants
- 50g (2oz) chopped mixed peel
- 7g sachet or 1½ tsp fast-action dried yeast
- 100ml (3½ fl oz) warm water
- 100ml (3½ fl oz) warm milk
- 1 egg (beaten)
For the decoration
- 100g (4oz) ready-made shortcrust pastry - or:
- 100g (4oz) plain flour mixed with 3 tbsp water to give a dough
- 1 egg (beaten)
- 2 tbsp freshly squeezed orange juice (strained through a sieve)
- 2 tbsp granulated sugar
- Sift the flour, salt, cinnamon and mixed spice into a large bowl ready for the electronic mixer (with a dough hook) and rub in the butter.
- Stir in the currants, mixed peel and yeast. Make a well in the centre and pour in the water, milk and beaten egg. Mix this together to form a sticky dough, then knead on a floured surface for 8 to 10 minutes (or for 5 minutes in the machine on a low speed) until it is smooth and elastic.
- Place the dough in a large bowl, greased lightly with oil, then cover with a slightly damp tea towel and leave to rise in a warm place for about 1 hour or until doubled in volume.
- Knock back the dough by pressing the air out of it, and knead for a couple of minutes. Divide into 12 equal-sized pieces and shape into round buns.
- Place on 1 or 2 large greased baking sheets, leaving enough space between each bun for rising. Cover with the tea towel and leave to rise again until doubled in size, which will take about 30-45 minutes.
- Preheat the oven to 200°C/400F/Gas mark 6.
- Whilst the buns are rising, roll out the pastry or flour dough thinly and cut out 24 strips, approximately 0.5 x 7.5cm for the decoration.
- Brush the risen buns with the beaten egg and lay two strips of the pastry/dough on to each bun to form a cross in the middle. Brush with the egg and place in the oven. Cook for 15 to 18 minutes until golden and hollow-sounding when tapped underneath.
- Whilst the buns are cooking, place the orange juice and sugar in a small saucepan and gently heat until the sugar has dissolved.
- As soon as the buns are out of the oven, brush with the glaze and eat straight away or leave to cool on a wire rack and serve toasted, dripping with butter.
If you want to try something a little different, why not have a go at making our apple bun recipe.