A delicious spiced treat, traditionally baked on Good Friday, Hot Cross Buns hold a nostalgic comfort for many customers and make an excellent Easter addition to breakfast and lunch menus.
We’ve included a recipe for classic Hot Cross Buns but feel free to mix it up and add untraditional ingredients such as chocolate, cheese, or even chilli!
To make 12 buns:
- Add milk and 50ml of water to a pan and heat on low until warm but not hot.
- In a separate pan, add butter and melt with low heat.
- Add your warm milk to a medium bowl and add the yeast sachets.
- In a large bowl, mix together the dry ingredients, including the flour, sugar, cinnamon, spices and salt.
- Make a well in the dry mixture and add the melted butter and the milk and yeast mixture as well as the beaten egg and orange zest.
- Mix together until a rough dough forms then knead the dough for around 10 minutes on a floured surface.
- Once the dough has reached a soft and springy consistency, cover and leave to prove for at least an hour. The dough should have doubled in size.
- Once proved, knead the dough again, incorporating the dried sultanas.
- Turn the oven on to pre-heat at 190 ºC and prepare a large baking tray.
- Divide the dough into 12 equal portions and place on the tray, leaving even spaces between them.
- Cover and leave to prove for 30 minutes.
- To make the cross, mix flour and water to make a thick paste.
- Using a piping bag, pipe a cross over the risen buns.
- Place the buns into the preheated oven for 15 to 20 minutes until golden brown in colour.
- Once baked, transfer to a cooling rack and brush over some honey to glaze.
Shop Ingredients:
2 Sachets Yeast
60g Caster sugar
200ml Milk
500g Plain Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
½ Teaspoon Salt
150g Sultanas
Zest of 2 Oranges
60g Unsalted Butter
1 Egg
Honey