Hot cross bun wheel and bunnies recipe

  • Serves 12 (makes 12 buns)
  • 12 mins to prepare, 18 mins to cook, plus 2 hrs proving
  • 372 calories / serving
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This show-stopping hot cross bun wheel is the perfect Easter tear and share bake. Made with spiced dried fruit and topped with a gorgeous golden glaze and traditional cross it's the ultimate Easter treat. Try serving these delicious buns toasted with spiced butter.

Dissolve the yeast in the warm milk. Tip the strong white and wholemeal flours into a large mixing bowl. Add the honey, sugar, mixed spice, egg and mixed peel with a pinch of salt. Pour in the yeast and milk, then mix to a dough.

Knead the dough on a floured surface for 5-10 minutes, until really elastic. Return to the mixing bowl and set aside to prove for 1 hour at room temperature, until the dough has doubled in volume.

Tip in the sultanas and knead briefly to knock out the air and integrate the dried fruit. Divide and shape into 12 buns. Arrange on a baking-paper-lined baking tray so that the buns form a ring (use a ramekin or similar as a marker) with space to expand**.

Cover with a tea towel and leave to prove for a further 45 minutes or so, until the buns have expanded and are touching each other.

Preheat the oven to 200°C, fan 180°C, gas 6.

To make the crosses, make a thick paste by mixing the flour with water. Transfer to a piping bag and use to pipe a cross onto each bun. Bake for 16-18 minutes, until golden. Leave to cool a little.

Make the glaze by dissolving the apricot jam in 3 tablespoons of water in a small pan over a low heat. Brush over the buns.

Make the spiced butter. Whisk the double cream in a food processor until it thickens and begins to separate. Keep whisking until separated into one clump of butter and buttermilk. Squeeze and mould the butter under cold running water to rinse off any excess buttermilk, then knead in 1/2 teaspoon of salt and the cinnamon. Any leftover butter will keep for 2-3 days in an airtight container in the fridge.

Serve the hot cross buns warm with the spiced butter.

** Or use your creativity to shape the dough into bunnies and line them up on the baking paper to prove for a second time. 

See more Easter recipes

Recipe taken from the SORTED Food recipe collection. 

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  • Ingredients

  • For the buns

  • 1 x 7g sachet fast-action dried yeast
  • 300ml (1/2 pint) warm whole milk
  • 350g (12oz) strong white flour, plus extra for dusting
  • 150g (5oz) strong wholemeal flour
  • 1 tbsp honey
  • 1 tbsp caster sugar
  • 1 tbsp mixed spice
  • 1 egg
  • 2 tbsp chopped mixed peel
  • 150g (5oz) sultanas
  • For the crosses

  • 100g (3 1/2 oz) plain flour
  • For the glaze

  • 3 tbsp apricot jam
  • For the spiced butter

  • 300ml (1/2 pint) double cream
  • 1/2 tsp ground cinnamon
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  • Energy 1562kj 372kcal 19%
  • Fat 15.8g 23%
  • Saturates 9.3g 47%
  • Sugars 15.5g 17%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 53.5g Protein 7.4g Fibre 3.9g

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