Hot Cross Buns
Delight in the classic charm of **Hot Cross Buns**, a traditional Easter treat brimming with warm spices, plump raisins, and zesty mixed peel. These soft, pillowy buns feature a signature flour paste cross and are finished with a glossy apricot jam glaze that adds a tantalizing sweetness. Perfectly spiced with cinnamon and allspice, this recipe guides you through creating bakery-quality buns in your own kitchen, from hand-kneading the dough to piping the iconic cross. Whether you savor them warm with a pat of butter or serve them as part of a festive spread, these homemade Hot Cross Buns are a nostalgic and irresistible addition to your baking repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 75 grams Caster sugar
- 10 grams Dried yeast
- 300 milliliters Milk
- 50 grams Butter
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 100 grams Raisins
- 50 grams Mixed peel
- 75 grams Strong white flour
- 5 tablespoons Water
- 2 tablespoons Apricot jam
Instructions
Warm the milk in a saucepan over low heat until it's just about lukewarm. Remove from heat and stir in the yeast and a tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
In a large bowl, mix together the all-purpose flour, remaining sugar, salt, ground cinnamon, and ground allspice.
Make a well in the center of the dry ingredients, then pour in the yeast mixture, the melted butter, and the beaten egg. Mix together until a soft, sticky dough forms.
Incorporate the raisins and mixed peel into the dough, then turn it out onto a floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, covering it with a clean cloth, and allow it to rise in a warm place for 1 hour or until doubled in size.
Punch the dough down to remove excess air and divide the dough into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper, leaving a little space between each bun.
Cover the buns with a tea towel and let them proof in a warm place for another 30-40 minutes until they've puffed up.
Preheat your oven to 220°C (430°F).
For the cross, combine the strong white flour with enough water to make a thick paste. Place the mixture into a piping bag and pipe a cross over each bun.
Bake the buns in the preheated oven for 18-20 minutes or until they are a rich golden brown.
While the buns are baking, gently heat the apricot jam in a small saucepan until it becomes liquid. Once the buns are out of the oven, brush the warm jam over the top for a shiny glaze.
Let the buns cool slightly on a wire rack before serving. Enjoy your delightful hot cross buns!
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 682.7 g | 248% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 218.3 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 624 mg | 48% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
