Easter hot cross buns

Easter hot cross buns recipe

233 ratings

A sweet, spicy and fruity bun that is popular during the Easter festivities but can also be enjoyed with family and friends all year round. See method

  • makes 14
  • 20mins to prepare and 25mins to cook
  • 225 calories / serving
  • Freezable

Ingredients

  • 500g (16oz) quality strong bread flour and a little extra for dusting
  • 7g sachet of dried yeast
  • 1½tsp of salt
  • 75g (3oz) caster sugar
  • 250ml milk
  • 170g (6oz) juicy sultanas
  • zest of two small oranges
  • 60g (2oz) mixed peel
  • 2tsp of ground cinnamon

For the cross piping

  • 75g (3oz) plain flour
  • 1tbsp of caster sugar

For the glaze

  • 2tbsp of caster sugar

Each serving contains

  • Energy

    955kj
    225kcal
    11%
  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    21g 23%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 52.8g Protein 4.8g Fibre 3g

Method

  1. Sift the bread flour, caster sugar and salt together in a bowl then mix in the yeast. In a jug, mix the milk with 65ml warm water (to make 315ml total). Gradually add the liquid and mix to achieve a pliable dough. Lightly flour a work surface then tip out the dough and knead for 5-6 mins until smooth and elastic.
  2. Carefully mix the peel, orange zest, sultanas and ground cinnamon into the dough and make sure they are evenly distributed. Then leave to rise in the bowl for an hour.
  3. Lightly grease a large baking sheet and then pull off 85g pieces of the dough and make them into balls. Place the balls onto the baking sheet, evenly spaced apart and allow to prove for another hour.
  4. Preheat the oven to gas 8, 230°C, fan 210°C.
  5. Make the flour piping by combining the plain flour, tablespoon of caster sugar and 80ml of water and blend until the mixture is smooth. Transfer to a piping bag and with a small plain nozzle and pipe a cross over the top of the buns when they are ready for the oven.
  6. Bake the buns for 15 mins at 230°C then turn the oven down to gas 6, 200°C, fan 180°C, cover with foil and bake for a further 10 mins
  7. While the buns are cooking, heat 2 tbsp of water and sugar for the glaze until all the sugar is dissolved. Brush over the buns when they are just out of the oven.
  8. Allow to cool for 10-15 mins and serve warm. The buns can also be sliced in half, toasted and served with butter.

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