Recipe details
Prep time
150
min
Cooking time
20
min
Total time
170
min
Ingredients
For the Hot Cross Buns:
- 500g strong white bread flour
- 10g fast action yeast (I used Allinson's Easy Bake)
- 1 tsp salt
- 60g caster sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tsp mixed spice
- 60g cubed butter, room temperature
- 285ml Luke warm milk + 25ml cold milk
- 1 egg + 1 egg yolk
- 60g raisins
- 60g mixed peel
- 50g sultanas
- oil for greasing
For the Crosses:
- 65g grams of flour
- 4 tbsp caster sugar
- 4 tbsp water
For the glaze:
- 4 tbsp sugar
- 4 tbsp water
Instructions
- You can use a free standing mixer or knead by hand for the first part of this process. Add the flour, yeast, salt, butter, spices and sugar to a bowl / mixer bowl. Beat the whole egg and add to the mixture with the lukewarm milk. If using the standing mixer, attach the dough hook and knead for 8 minutes, or alternatively do this by hand. Add the dried fruits and knead for a further 2-3 minutes until the dough feels smooth and the fruit is evenly distributed. Transfer to a lightly oiled bowl and cover with a cloth. Leave to rise in a warm place until it has doubled in size (around an hour)
- Whilst the dough is proofing, line a tray or tin with greaseproof paper. Once the dough is ready, divide into twelve even sized dough balls. I like to weigh for precision and each ball should be around 92-94g if you decide to do this - but eyeballing it is also fine. Nip the rough edges together on the underside of each dough ball, so you are left with a smooth top. Using your hand in a claw shape over each dough ball, gently roll it around in a circular motion on the work surface to seal the ends together on the bottom. Place all 12 dough balls on the baking tray, allowing space to spread and rise. Cover the tray with oiled clingfilm and leave to rise for a further hour.
- Once the hour is almost up, pre heat your oven to 200ºc and prepare the cross mix. Add the flour, sugar, and water to a bowl and mix until smooth. Transfer to a piping bag with a small nozzle, or you can just snip the end off and use that instead. In another bowl mix your egg yolk and remaining milk.
- Once the buns have finished their final proof, brush each one with the egg yolk mix and then carefully pipe on your crosses. Bake in the oven for 20 minutes.
- Whilst the buns are baking, prepare the glaze. Simmer the water and sugar in a small pan, then bring to a rapid boil for 1-2 minutes. Remove from the heat and once your Hot Cross Buns have come out of the oven, brush each one with the glaze.
- You can enjoy these hot, cold or toasted but I recommend eating them whilst as fresh as possible. If you don't manage to get through them all, either freeze half advance, or alternatively, stale Hot Cross Buns make great bread and butter pudding!
Why do we eat Hot Cross Buns on Good Friday?
Eating Hot Cross Buns on Good Friday is a tradition that dates back many centuries and has religious significance. Hot Cross Buns are spiced sweet buns that are marked with a cross on top, symbolising the crucifixion of Jesus Christ. The cross also represents the Christian belief in Jesus's resurrection.
What makes the perfect Hot Cross Bun?
The perfect hot cross bun is subjective, as it depends on personal taste preferences. However, there are several key characteristics that many people look for in a delicious hot cross bun:
- Texture: A great hot cross bun should have a soft and fluffy texture inside, with a slightly crusty exterior. The bun should be light and airy, but still substantial enough to hold its shape.
- Flavour: Hot cross buns are traditionally flavored with spices such as cinnamon, nutmeg, and cloves, which give them a warm and aromatic taste. The spices should be well-balanced and not overpowering.
- Fruit: Many hot cross buns contain dried fruit such as currants, raisins, or sultanas. The fruit should be plump, juicy, and evenly distributed throughout the bun.
- Cross: The cross on top of the bun is typically made from a paste of flour and water, which is piped onto the bun before baking. The cross should be distinct and well-defined, adding visual appeal to the bun.
- Glaze: A shiny glaze brushed over the top of the bun after baking adds a touch of sweetness and helps to keep the bun moist. Common glazes include honey or sugar syrup.
- Freshness: Like any baked goods, hot cross buns are best when they are fresh out of the oven. Look for buns that are still warm and fragrant, with a soft texture.
- Variations: While traditional hot cross buns are delicious on their own, some people enjoy variations such as chocolate chip hot cross buns, apple and cinnamon hot cross buns, or even savoury versions with cheese and herbs.
Ultimately, the perfect hot cross bun is one that satisfies your taste buds and brings joy to your Easter celebrations!
What other flavour variations can you use in a Hot Cross Bun?
There are numerous delicious flavour variations you can experiment with when making hot cross buns. Here are some ideas to inspire your creativity:
- Chocolate Chip: Add chocolate chips to the dough for a decadent twist on the classic hot cross bun. You can use dark, milk, or white chocolate chips depending on your preference.
- Apple and Cinnamon: Incorporate diced apples and ground cinnamon into the dough for a sweet and aromatic flavour profile similar to apple pie.
- Orange and Cranberry: Add orange zest and dried cranberries to the dough for a bright and tangy flavour combination. The citrusy orange zest pairs beautifully with the tartness of the cranberries.
- Mixed Spice: Experiment with different spice blends such as cardamom, ginger, allspice, and cloves to create a unique and tasty hot cross bun.
- Nutty Delight: Mix chopped nuts such as almonds, walnuts, or pecans into the dough for added texture and nutty flavor. You can also sprinkle some nuts on top of the buns before baking for extra crunch.
- Sticky Toffee: Fold chopped dates or toffee bits into the dough for a rich and indulgent hot cross bun. Drizzle caramel sauce over the buns after baking for an extra dose of sweetness.
- Maple Pecan: Substitute some of the sugar in the dough with maple syrup and add chopped pecans for a deliciously nutty and maple-flavored hot cross bun.
- Gingerbread Spice: Incorporate molasses and a blend of gingerbread spices such as ginger, cinnamon, cloves, and nutmeg into the dough for a festive twist on the traditional hot cross bun.
- Berry Burst: Mix dried berries such as blueberries, raspberries, or strawberries into the dough for a burst of fruity flavour. You can also add a hint of lemon zest for extra freshness.
- Savoury Herbs: Experiment with savory hot cross buns by adding herbs like rosemary, thyme, or sage to the dough. You can also mix in grated cheese, chilli or crispy bacon bits for a savory twist. Cheese and Marmite is a great combo in my opinion - toasted, with a generous knob of salted butter!
Feel free to mix and match these flavour variations or come up with your own unique combinations to create hot cross buns that suit your taste preferences!
About the author
