This Hot Cross Buns recipe is the traditional spiced, sticky glazed fruit buns with pastry crosses. In fact, they are served as a classic Easter treat, the buns can also be enjoyed at any time of year.
When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – you’ll never buy from the store again!
These Hot Cross Buns are a must for us at Easter time. They remind us of holidays past and of many wonderful memories made. We have used Cinnamon Swirl flavour as the inspiration for this modern, trendy dessert that is all fun and no fuss to make.
Furthermore, you can transfer the finished hot cross buns in an airtight container and store in a cool, dry place. Hot cross buns will last in an airtight container in the pantry for up to 5 days and in the freezer for up to 6 months. If freezing, wrap hot cross buns individually in baking paper, so you can remove and thaw the portions that you require.
We usually keep them in the fridge, but many filling/cake combos would be fine at room temperature. We find that after 3 to 5 days they’ve usually dried out a bit, but they generally keep pretty well. You can also put in lunchboxes all week long.
In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars and Cocoa Powders! Try to combine them too.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
How to enjoy hot Hot Cross Buns?
Whether you go for the classic version with fruit or try with one of our Natural Flavoured Icing Sugars, these buns can be enjoyed in all sorts of sweet and savoury ways. Try whipped cream and berries for a sweet treat or crumbly cheddar for a savoury bite.
1. Preheat the oven to 190 C, 375F, Gas mark 5.
2. Add the milk and water to a small pan and heat for a few minutes, or until slightly warm.
3. Add the butter to a separate pan and heat until melted, then set aside.
4. Transfer the warmed milk mixture to a bowl and stir in the yeast.
5. Sift the flour into a bowl, then add the spices, nutmeg and our 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 and the yeast mixture. Then add a beaten egg to the butter and yeast mixture.
8. Mix well until you have a rough dough, then transfer to a flour dusted work surface and knead for around 10 minutes, until soft and springy.
9. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for an hour, or until doubled in size.
10. 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.
11. Divide the dough into 12 equal pieces and roll each into a ball.
12. Cover with the tea towel and leave in a warm place for 30 minutes, or until doubled in size.
13. Mix the plain flour and 2 tablespoons water to a thick paste for the batter. Trace a cross over the top of buns.
14. Place the buns into the oven for 15 to 20 minutes or until golden brown. Then brush over honey to glaze and leave to cool.