Hot Cross Buns
With their aromatic spices, chewy dried fruits, and that shiny, sticky glaze, these golden Hot Cross Buns are more than a seasonal treat—they’re a year-round guilty pleasure. Moist and tender on the inside, slightly crumbly on the edges, they’re buttery little bites of joy.
Servings 4
Calories 240kcal
Ingredients
- 200 ml milk
- 55 g unsalted butter
- 455 g strong bread flour
- 2 x 7g sachets dried yeast
- 1 tsp cinnamon
- Grated nutmeg
- 1 tsp mixed spice
- 2 balls stem ginger chopped
- 55 g caster sugar
- 1 large egg
- 2 tbsp plain flour for cross paste
- 55 g sultanas or raisins
- 30 g dried cranberries
- 2 tbsp mixed peel
- Honey for glaze
Instructions
- Warm the milk until just steaming, then stir in the butter until melted. Set aside to cool to room temperature—don’t rush this, or you’ll kill the yeast.
- In a large bowl, mix flour, yeast, cinnamon, nutmeg, and mixed spice. Add sugar, chopped stem ginger, dried fruit, and peel. Stir it all up like a treasure hunt of flavor.
- Pour in the milk mixture and crack in the egg. Mix into a sticky dough, then knead on a floured surface for 10 minutes until smooth and elastic. Or use a mixer if your arms are feeling lazy.
- Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled—about 1.5 hours. Perfect time for a snack.
- Knock back the dough, divide into 12 balls, and place on a baking tray. Let them rise again for 45 minutes until puffed up and cuddling.
- Mix 2 tbsp flour with water into a paste and pipe a cross on each bun. Bake at 200°C (180°C fan) for 20 minutes until golden and smelling like heaven.
- While still warm, brush with honey for that signature sticky glaze. Let cool slightly (if you can wait!).
Nutrition
Calories: 240kcal