Who doesn’t love a good hot cross bun at Easter time?  We know we sure do and honestly, there is nothing better than homemade hot cross buns.  Because for a start you won’t have any nasty preservatives in them and they will most likely have a lot less ingredients than the store-bought versions and that’s got to be a good thing.

These freeze well and are great for school lunches if you can resist eating them all at once. We love them warm with butter, but they are also great cold.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy! Jo and Tracey x

August 15, 2019
  • 1h 15m
  • 15m
  • 1h 30m

Ingredients

  • 1 tbsp. dried yeast
  • 250 g milk
  • 500 g bakers flour
  • 1 tsp. salt
  • 70 g soft butter
  • 40 g sugar
  • 1 egg
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. mixed spice
  • 1 c sulphite free sultanas
  • 1 c sulphite free raisins
  • Piping for the cross - 50g plain flour, 1 tsp. olive oil, 70g water
  • Syrup glaze mix - 2 tbsp. hot water and 2 tbsp. sugar, stir until sugar dissolves

Instructions

Thermal Cooking Method

  1. Place milk and yeast in mixing jug and heat 5 mins/37ºC/speed 1. Make sure the yeast has fully dissolved. This may take longer with cold milk so add an extra minute or two to this step if needed.
  2. Add all other ingredients (except dried fruit) and knead for 6 mins.
  3. Now add the diced fruit and mix for 10 secs/speed 5/reverse or by hand, if the mixture is too thick.
  4. Place dough in a lightly oiled bowl and cover with a tea towel. Place in a warm spot to prove for at least 30 mins or until doubled in size.
  5. Preheat oven to 220°C.
  6. Knock down dough and break off small bits. Roll into balls (a bit bigger than a golf ball) and place close together on a lined oven tray. Set aside to prove a 2nd time until they have roughly doubled in size.
  7. To make the piping for the cross, in your clean thermie jug mix the cross ingredients for 20 secs/speed 4. Pipe the crosses onto your hot cross buns.
  8. Bake in oven for 15 mins until golden brown.
  9. As soon as they are out of the oven glaze with the syrup.
  10. Freeze once cooled or eat within 24 hours.

Traditional Cooking Method

  1. Heat milk in a pot until it's lukewarm. You only just want to take the coldness out of it, do not overheat! Once it's about as warm as your finger, it's done. Turn off the heat and add yeast. Mix together and let sit for 5 mins.
  2. In a large bowl, add all other ingredients (except dried fruit) and mix together well. Turn out onto a floured bench and knead by hand for a minimum of 10 minutes.
  3. Now add the diced fruit and knead into the dough until well incorporated.
  4. Place dough in a lightly oiled bowl and cover with a tea towel. Place in a warm spot to prove for at least 30 mins or until doubled in size.
  5. Preheat oven to 220°C.
  6. Knock down dough and break off small bits. Roll into balls (a bit bigger than a golf ball) and place close together on a lined oven tray. Set aside to prove a 2nd time until they have roughly doubled in size
  7. To make the piping for the cross, in your clean thermie jug mix the cross ingredients for 20 secs/speed 4. Pipe the crosses onto your hot cross buns.
  8. Bake in oven for 15 mins until golden brown.
  9. As soon as they are out of the oven glaze with the syrup.
  10. Freeze once cooled or eat within 24 hours.

Nutrition

  • 8