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Holidays & Special Occasions

Hot Cross Buns

The Quirky Foodster Team

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30 minutes (plus rising)
Prep
19 minutes
Cook
12
Servings

Ingredients

  • 500 g (4 cups) Strong white bread flour
  • 250 ml (1 cup) Milk, warm
  • 7g (2 1/4 tsp) Instant yeast
  • 60 g (1/4 cup + 1 tbsp) Caster sugar
  • 50 g (3 1/2 tbsp) Butter, softened
  • 1 Egg
  • 2 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 150 g (1 cup) Mixed dried fruit and candied peel
  • 50 g (1/3 cup) Plain flour, for the cross paste
  • 3 tbsp Apricot jam, for glazing

Method

  1. Dissolve the yeast and 1 tablespoon of sugar in the warm milk, and let stand for 10 minutes until foamy.
  2. Combine the bread flour, remaining sugar, mixed spice, cinnamon and salt in a large bowl.
  3. Add the yeast mixture, egg and softened butter, and mix until a soft dough forms.
  4. Knead for about 8 minutes until smooth and elastic, then knead in the mixed dried fruit and candied peel.
  5. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  6. Divide the dough into 12 equal pieces and shape each into a smooth round bun.
  7. Arrange the buns close together on a lined baking tray, cover, and let rise for a further 30 to 40 minutes.
  8. Preheat the oven to 200°C (400°F).
  9. Mix the plain flour with just enough water to form a thick, pipeable paste.
  10. Pipe a cross shape over the top of each risen bun.
  11. Bake for 18 to 20 minutes until golden brown.
  12. Warm the apricot jam gently and brush it over the hot buns as soon as they come out of the oven for a glossy finish.

Introduction: Sweet, spiced buns studded with dried fruit and marked with a cross of pastry or icing, hot cross buns are traditionally eaten on Good Friday in England, with roots stretching back to medieval religious customs marking the start of the Easter period.

Cultural Background: Sweet, spiced buns studded with dried fruit and marked with a cross of pastry or icing, hot cross buns are traditionally eaten on Good Friday in England, with roots stretching back to medieval religious customs marking the start of the Easter period.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Reheating: Warm in an oven at 160°C (320°F) for 5 to 8 minutes, or split and lightly toast individual buns.

Tips: Piping the flour paste crosses just before baking, rather than earlier, keeps the lines crisp and well-defined. Brushing the jam glaze on while the buns are still hot helps it melt evenly into a glossy coating.

Variations: A citrus zest, such as orange or lemon, is often added to the dough for extra fragrance. Chocolate chip hot cross buns are a popular modern variation. A vegan version uses plant-based milk and butter and a flax egg. For a vegan version, use a plant-based milk and butter, replace the egg with a flax egg, and glaze with a sugar syrup instead of using egg wash, keeping the spiced fruit filling and piped cross the same.

Nutrition: Calories: 230 kcal | Protein: 6 g | Carbs: 40 g | Fat: 6 g

FAQs:

Q: Why are hot cross buns eaten on Good Friday?
A: The cross marked on top is traditionally understood to symbolise the crucifixion, and the buns have long been associated with the end of Lent and the start of the Easter period in English custom.

Q: Can hot cross buns be made ahead and frozen?
A: Yes, they freeze very well once baked and cooled; simply thaw and warm through in the oven before serving.

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