Hot cross buns
Hot cross buns, from above
Non vegEggEngland

Hot cross buns

Spiced, fruity Easter buns with a cross on top and a sticky glaze. One a penny, two a penny.

210 minTime
6 gProtein each
mildSpice
Good Friday buns2 chapters · 1 min read

Make it your way

Grandma's waySpiced fruit buns with a flour paste cross and jam glaze.
The original
292kcalsame
6 gproteinsame
2 gfibresame
210minutessame

Hot cross buns.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)500 g dough, 60 g for the cross
Instant dry yeast2 tsp
Sugar⅓ cup
Salt1 tsp
Cinnamon powder2 tsp
Nutmeg½ tsp
Allspice½ tsp
Milk1 cup, warm
Egg1
Butter4 tbsp, soft
Raisins¾ cup
Candied peel (tutti frutti or candied orange peel)⅓ cup
Fruit jam (jam or preserves)2 tbsp apricot jam, for glaze

Method

4 steps
  1. 1Knead 500 g flour, yeast, sugar, salt, spices, milk and egg for 8 minutes, then knead in butter. Knead in raisins and peel. Rise 1 1/2 hours.
  2. 2Shape 12 balls, place close in a tray and rise 1 hour.
  3. 3Mix 60 g flour with 4 tbsp water into a thick paste and pipe crosses over the buns.
  4. 4Bake at 190 C for 20 minutes. Brush with warm jam while hot.
Serve it like this

Serve warm, split and buttered, or toasted the next day. With tea or coffee.

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Make it a meal

What goes with Hot cross buns: a bread or rice, a side, something to drink and something sweet.

With a main Chicken and leek pie90 min
With a main Cottage pie90 min
On the side Piccalilli45 min
On the side Bread sauce40 min
A little snack Cheese scones30 min
To drink Masala chai10 min
Something sweet Bread and butter pudding60 min
Something sweet Coffee and walnut cake70 min
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