Easy Traditional Hot Cross Bun Recipe

hot-cross-buns-1500.jpg
Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Makes 12 servings
Ratings (10)

Good Friday and Easter could never be the same without a warm, buttery Hot Cross Bun. This Hot Cross Bun recipe is an easier and lighter recipe than a traditional Hot Cross Bun recipe which requires a starter dough and a slow rising. The recipe may be quicker but in no way is the taste compromised: the sweet, spicy buns taste just as good as the traditional ones.

What You'll Need

  • For the Buns
  • 500g (1lb 2oz) strong, white bread flour
  • 55g (2 oz) Muscovado sugar
  • 1 teaspoon salt
  • 3 teaspoons mixed spice
  • 1 teaspoon ground cinnamon
  • 55g ( 2 oz) cold butter cut into small pieces
  • 150g (3 ½ oz) mixed dried fruits
  • 25g (1 oz ) candied mixed peel
  • 7g (¼ oz) dried yeast
  • 300 ml (½ pint) warm (not hot) milk
  • For the Crosses
  • 75g (2 ½ oz) all purpose plain flour
  • 35g  (1 ½ oz) cold butter, cut into small pieces
  • Glaze
  • 1 ½ tablespoon apricot jam, warmed

How to Make It

Make the Buns

  • Mix the flour, sugar, salt and spices in a large baking bowl. Add the butter pieces and rub the butter into the flour until it resembles coarse sand. Then, add the dried fruits, mixed peel and stir.
  • Sprinkle the yeast over the mixture and finally, pour in the warm milk. Mix gently with a spatula until a soft, sticky dough is formed.
  • Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place the dough in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot) place until doubled in size; this should take about 2 hours.
  • Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for two mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, the width of the into the top of the bun.
  • Cover the buns with a clean tea towel and leave to rise again for approx 45 mins or until well risen.
  • Preheat the oven to 220C/425F.

Make the Crosses

  • Make the crosses by rubbing the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick-ish dough. If too dry add a bit more water. Roll the dough into a ball, cut in half, and then each half into 6. Place in the fridge for at least 30 minutes. The balls will go hard and be easier to roll.
  • Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.
  • Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the jam. Lift the buns onto a wire rack and leave to cool.