Hot Cross Buns

Hot Cross Buns

By April 11, 2019

Hot Cross Bun recipe from Jamie Oliver.

We have adapted the recipe using our Natural Flavoured Icing Sugar.  You can use any flavour Sugar and Crumbs Icing Sugar.

  • Prep Time : 2h 30 min
  • Cook Time : 30 minutes
  • Yield : 12



Hot Cross Buns

1. Preheat the oven to 190 C, 375F, Gas mark 5.

2. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

3. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

4. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

5. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the Sugar and Crumbs Icing Sugar.

6. Finely chop the stem ginger and stir it into the mix.

7. Make a well in the centre and pour in the melted butter, followed by the yeast mixture.

8. In a separate bowl, beat the egg and then add it to the butter and yeast mixture.

9. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

10. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

11. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

12. Grease and line a large baking tray.

13. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.

14. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

15. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste for the batter.

16. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

17. Place the buns into the preheated oven for 15 to 20 minutes or until golden brown.

18. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.

19. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious.

Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer.  I love chopped dried apricots or sour cherries.

If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.

Hot Cross Buns are delicious toasted and spread with butter.

Hot cross buns, freshly baked hot cross buns in a ceramic bowl, close-up . Traditional Easter treat
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