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Rated 4.9 / 5
based on 3,568 reviews

Hot cross buns

A must bake for Easter.

Posted by: rhona
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

12

Courses etc.

Baking Sweet

You will need

IngredientAdd
625g strong white flour More products
45g golden caster sugar, plus 2 extra tbsp More products
45g chilled butter Available only in our Edinburgh shops More products
1 tsp salt More products
1 tsp ground cinnamon More products
1/4 tsp ground allspice More products
1/4 tsp grated nutmeg More products
1 1/2 tsp fast action dried yeast More products
1 free range egg Available only in our Edinburgh shops More products
275ml milk, plus 4 extra tbsp Available only in our Edinburgh shops More products
100g raisins More products
25g chopped mixed peel More products
oil, for greasing More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Sift 500g of the flour into a large glass bowl.
  • Cut up the butter and rub in with your fingertips until it resembles breadcrumbs.
  • Stir in 45g caster sugar, salt, cinnamon, allspice, nutmeg and yeast.
  • Beat the egg in another bowl, then mix it into the dry ingredients with 275ml milk, until you have a soft pliable dough.
  • Tip the dough out onto a lightly floured surface and knead for 5mins, until smooth and elastic.
  • Gradually work in the raisins and peel.
  • Return to the bowl and cover loosely with oiled cling film.
  • Leave in a warm place for 1 hour until doubled in size.
  • Tip the dough onto a lightly floured surface and knead well to knock out all the air, then cut into 12 pieces.
  • Put your lightly floured hand - slightly cupped, with fingers open - over 1 piece, then rotate your hand in a circular motion.
  • Press down on the dough to create a neat ball, and repeat with the rest of the dough.
  • Put on 2 greased trays, spaced apart.
  • Cover with oiled cling-film and leave in a warm place to rise for 30 mins.
  • Preheat the oven to 200 degree celsius or Gas 6.
  • Sift the remaining flour into a bowl and stir in approx 120ml tap water to make a smooth wet paste.
  • Spoon into a freezer bag, snip off the corner and pipe a cross over each bun.
  • Bake for 15 mins until golden.
  • Put the extra milk and extra sugar into a pan.
  • Heat gently to dissolve the sugar, then boil for 2-3 mins until syrupy.
  • Brush the glaze over the warm buns.
  • Transfer to a wire rack to cool, then serve.

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Shopping List

White Flour Strong ORGANIC
Doves Farm (1.5kg)
£1.95
Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Fine Sea Salt
Real Foods
Ground Cinnamon
Real Foods
Ground Allspice Pimento
Real Foods
Nutmegs Whole
Real Foods
Yeast Quick Gluten Free, Vegan
Doves Farm (125g)
£1.17
Free Range Eggs Medium
Oxenrig (6eggs)
£0.99
Available only in our Edinburgh shops
Full Fat Milk ORGANIC
Clyde Organics (1l)
£1.19
Available only in our Edinburgh shops
Select Thompson Raisins
Real Foods
Mixed Peel Orange & Lemon
Real Foods
Sunflower Oil ORGANIC
Meridian (500ml)
£4.49
Golden Caster Sugar
Billington's (1kg)
£3.60