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Video: Easy Hot Cross Buns for Easter!

 

The irresistible sweet spiciness of a sticky hot cross bun makes a delicious Easter treat for the whole family. Traditionally eaten on good Friday, they are delicious straight from the oven with a cup of tea or lightly toasted for breakfast with jam or honey.

 

Simple to make with our easy to follow recipe and step by step video, all you will need is a large mixing bowl, a baking tray, a wooden spoon, a tea towel, a piping bag and a pastry brush.

 

Makes 16 buns;

 

FOR THE BUNS

 

  • 300 ml full fat milk
  • 50 g unsalted butter
  • 500 g strong white flour
  • 75 g caster sugar
  • 1 tbsp sunflower oil
  • 7g g fast action yeast
  • 1 egg (beaten)
  • 75 g sultanas
  • 1 orange (zest)
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 tsp nutmeg

 

FOR THE CROSSES

 

  • 75 g plain flour
  • 6 tbsp water

 

FOR THE GLAZE

 

  • 3 tbsp apricot jam
  • 1 tbsp boiling water

 

Instructions

 

  • Add the milk to a pan and bring to the boil before removing from the heat and stirring in the butter until smooth. Allow to cool to a temperature you can touch.
  • Pour the flour, sugar, sultanas, spices and orange zest into a large mixing bowl and stir together to the sultanas are evenly distributed.
  • Make a well in the centre and add the butter and milk mix followed by a beaten egg and mix to form a sticky dough. It should come away from the sides of your bowl once it's ready to knead.
  • Lightly flour a surface with plain flour and knead the dough for approximately 10 minutes. The dough is ready when you can pull the dough apart and it stretches without ripping.
  • Using a pastry brush, oil another mixing bowl with sunflower oil and add the dough, flipping once to ensure it has an even coat of oil to avoid it preventing a crust.
  • Top the bowl with an oiled piece of cling film and leave to prove in a warm room for 1 hour.
  • Punch the dough to knock out the air, and then split into 16 even pieces of an even weight (this is important for even hot cross buns at the end!).
  • Using the palm of your hand roll into a ball and line a baking tray lined with greaseproof paper with the balls of dough, leaving enough space between each to expand a little.
  • Cover with a clean tea towel and leave to prove for 1 hour and heat your oven to 220°C.
  • Mix the plain flour with about 6 tbsp of water to make the paste for the cross. Add the water a little at a time until you have a thick paste that you can pipe that isn't too runny or it will slide off the top of your buns.
  • Pipe one long line along the top of each row, followed by a line in the opposite way to make your crosses.
  • Bake for 15 minutes in the oven until golden brown.
  • Add a little boiling water to the apricot jam in a small bowl and mix before using a pastry brush to paint the warm hot cross buns with the sticky glaze.
  • Leave to cool and enjoy!

 

 

 

Posted: 22 Mar 2019

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