Go Back
Print

Hot Cross Buns

With their roots in Britain’s pagan past and celebration of Spring, Hot Cross Buns aren't difficult, even if you’ve never made bread before. In this recipe I've given instructions for using quick acting yeast and also for sourdough. Stick to one method only.

Course Dessert, Bread, Cake
Cuisine British
Keyword hot cross buns
Prep Time 40 minutes
Cook Time 20 minutes
Proving time 15 hours
Total Time 16 hours
Servings 16 buns
Author Moorlands Eater

Ingredients

  • 600 g bread flour plus extra for dusting work surface
  • 1 tsp salt
  • 80 g sugar
  • 1 tsp ground cinnamon
  • 2-3 tsp mixed spice
  • 400 ml milk
  • 1 large egg beaten
  • 60 g butter melted
  • 1 medium orange, zest & juice
  • 100 g sultanas
  • 75 g mixed chopped peel
  • 1 medium apple, peeled cored & grated squeeze out excess juice
  • 50 g plain flour
  • 25 g icing sugar
  • 2-3 tbsp honey slightly warmed

For quick yeasted version

  • 7 g quick, fast-acting dried yeast

For sourdough version

  • 60 ml lively sourdough starter approx 60g if measuring by weight

Instructions

The night before you want to bake the hot cross buns

  1. For the quick yeasted version:

    In a large bowl, add the flour, salt, sugar, dried yeast, cinnamon & mixed spice to taste.

    In a large jug, mix together the milk, egg and melted butter.

    For the sourdough version:

    In a large bowl, add the flour, salt, sugar, cinnamon & mixed spice to taste.

    Put the milk in a large jug and dissolve the sourdough starter in it. Add in the egg and melted butter, stirring to combine.

  2. Pour the contents of the jug into the dry ingredients in the bowl, stirring well with a wooden spoon or, preferably, a flexible silicone spoon. The mixture will be quite wet. Cover with cling film and leave at normal room temperature 12-16 hours.

  3. Mix the sultanas and chopped peel with the orange zest and juice. Cover and leave overnight.

The day of baking:

  1. Mix the grated apple into the soaked fruit.

  2. Mix the plain flour, icing sugar and approx 3 tbsp water to make a thick paste. Place in a piping bag or bottle and set aside until ready to pipe on the crosses.

  3. Scrape the dough out onto a well-floured work surface and flatten a little. Sprinkle over the fruit then fold over the sides to cover it. Keep folding until the fruit is distributed throughout the dough, sprinkling with flour to stop it sticking.

  4. Leave to rest on the work surface, re-covered with the cling film or the upturned bowl: rest 10 minutes for the yeasted dough & 30 minutes for the sourdough.

  5. Pre-heat the oven to 200°C / 180°C Fan / Gas 6

  6. Divide the dough into 16 pieces and shape into balls. Place on a baking tray and cover with a clean cloth. Rest 30 minutes for the yeasted dough & 1 hour for the sourdough.

  7. Pipe crosses onto the buns then place in the hot oven until browned and cooked through (12-18 min for yeasted / 15-20 for sourdough).

  8. Place on a wire rack, brush with warmed honey and leave to cool.