These Spiced Hot Cross Buns are a traditional Easter favourite, and it’s not difficult to make you own with this foolproof recipe!
Ingredients
For the buns
500g strong white flour
2 x 7g packets dried yeast
250ml full fat milk, warmed
50g butter, melted
1 egg, beaten
1 tsp salt
1 tsp mixed spice
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
150g sultanas
25g cranberries
25g mixed peel, chopped
2 x 7g packets dried yeast
250ml full fat milk, warmed
50g butter, melted
1 egg, beaten
1 tsp salt
1 tsp mixed spice
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
150g sultanas
25g cranberries
25g mixed peel, chopped
For the decoration and glaze
4 tbsp plain flour
2 tbsp honey
2 tbsp honey
Method
- Measure the flour, yeast, salt, milk, butter, egg and spices into a mixing bowl. Bring together using a spoon, then knead into a dough. Tip onto a work surface.
- Knead by hand for 10 to 15 minutes or in a food mixer using the dough hook. Put into an oiled bowl. Cover with clingfilm and leave to rise for 2 hours or until doubled in size.
- Tip the dough back onto a work surface. Add the fruits and knead into the dough. Divide the dough into 12 balls. Place on a baking sheet lined with non-stick paper. Cover with clingfilm and leave to prove for 15 to 30 minutes.
- Mix the plain flour with a little water to make a thick paste. Put this into a small piping bag. Pipe a cross onto each bun.
- Bake in the oven for about 20 minutes until well risen, golden and brown underneath. Brush with honey before leaving to cool on a wire rack.
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