Ultimate hot cross buns
IngredientsFor this Easter recipe you will need:
- 750g strong white bread flour
- 1 tsp salt
- 90g butter, cubed
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 60g light muscovado sugar
- 150g mixed dried fruit
- 90g dried apricots, chopped
- 7g sachet easy-bake dried yeast
- 300ml (½ pint) warm milk
- 2 medium eggs
- 90g plain white flour
- 2 tbps golden caster sugar, to glaze
Learn how to make classic hot cross buns with our simple step-by-step recipe. Hot cross buns are one of the most-loved Easter foods. A fruity bun topped with a simple white cross, hot cross buns are traditionally eaten on Good Friday and throughout the Lent period.
You may think hot cross buns are too tricky to make at home - but you'd be wrong! They're so simple once you know how. The basic recipe is just a fruity dough with a flour paste cross topping.
Hot cross buns are steeped in Easter traditions, the most obvious being the famous white cross which symbolises the Crucifixion. Most recipes, like this one, use a flour and water paste to make the cross but you can use marzipan, fondant icing or even white chocolate for yours.
Sharing a hot cross bun with a friend, whilst both saying: 'Half for you and half for me. Between us two shall goodwill be', is also supposed to ensure continuing friendship though the year.
Perfect anytime of the day, hot cross buns are delicious toasted with a little butter and jam for breakfast, as a sweet treat at lunch or baked into a pudding for dessert.
Follow along with our step-by-step pictures to make perfect hot cross buns in the comfort of your own home.
- Large baking sheet, buttered
- Piping bag fitted with a 5mm nozzle
Step 1Sift the white flour and salt into a large mixing bowl. Rub in the butter, until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit and yeast. Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
Step 2Turn it out on to a floured surface and knead for about 10 mins, until smooth and elastic. Place in an oiled bowl, cover with cling film. Leave in a warm place for about 45 mins to rise. Turn out dough and knead lightly for a few minutes.
Step 3Divide into 12 and shape each piece into a bun. Place well apart on the baking sheet, and cover loosely with oiled cling film. Leave in a warm place for 45 mins, until doubled in size then cut a cross in the top of each bun with a sharp knife.
Step 4Mix the flour with 3-4 tbsp cold water to form a paste. Pipe a cross on top of each bun.
Step 5Set the oven to Gas Mark 6 or 200°C. Bake the buns for 15-20 mins.
Put the sugar into a cup with 1 tbsp boiling water and stir until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.
- Add cranberries and strawberries for a fruity twist
- A little cocoa powder in the dough and chunks of chocolate will turn your hot cross buns into a naughty treat
- Use leftover hot cross buns to make a hot cross bread and butter pudding